This White Chicken Karahi is creamy, savoury and just super delicious. I mean we’re talking about a spicy, creamy chicken curry, what’s there not to like? :)
500gramsbone-in chickenyou may also use boneless chicken cubes
3-4tablespoonsoil
1/2tablespoonginger garlic paste
4green chillies grinded into a paste
Salt to taste
3/4cupyogurt
1teaspoonblack pepperfreshly ground is best, but you may also use powder
1teaspoonroasted cumin seedsroughly grounded
1teaspoonroasted coriander seedsroughly grounded
2inchgingerjulienned or thinly sliced
5tablespoonsheavy creamor tetra pack cream
1tablespoonbutter
2green chilliesfinely sliced
Instructions
Heat oil in a wok, add the chicken and fry until its golden brown.
Add the ginger garlic paste, green chilli paste, and salt.
Cook for 5-7 minutes on medium heat.
While the chicken is cooking, mix the yogurt, black pepper, cumin and coriander.
Add this yogurt mixture to the chicken, and cook for an addition 6-8 minutes until most of the water has evaporated, and you can see the oil on the surface of the curry.
Now add the cream and butter, and cook for a minute or two.
Garnish with green chillies and julienned ginger. Serve with roti or naan.