How To Make White Chicken Karahi
Ingredients
- 3 - 4 tablespoons oil
- 1 Chicken (500 grams) with bones
- Salt, to taste
- ½ tablespoon Ginger-garlic paste
- 4 green chilies ground to a thick paste
- ¾ cup yogurt
- 1 teaspoon black pepper powder
- 1 teaspoon Roasted cumin seeds, ground roughly
- 1 teaspoon Roasted coriander seeds, ground roughly
- 5 tablespoons heavy cream
- 1 tablespoon butter
- 2 green finely sliced chilies
- 1 (2-inch) ginger, sliced into thin pieces
Instructions
- For this one, you are going to need a wok. Heat the oil in the wok. Add the chicken and fry until it turns golden brown.
- Now add the salt, the ginger-garlic paste and green chili paste. You need to cook this for 5 to 7 minutes on medium heat.
- While the chicken cooks, take a medium-sized bowl and mix the yogurt, black pepper, cumin and coriander. After 5 or 7 minutes of cooking the chicken, add this yogurt mixture in it and cook for an additional 6 to 8 minutes.
- When most of the water has evaporated and you can see the oil on the curry’s surface, add the heavy cream and butter. Cook for 1 to 2 minutes, then garnish with green chilies and the sliced ginger.
- Serve with a Naan or a Roti and enjoy.