White Chicken Karahi
Blog: cookingwithnelo.com
Servings: 3
Ingredients
- 1 inch piece of ginger - peeled
- ⅔ cup (170 g) yogurt
- 3 garlic cloves - peeled
- 2 small green chilies - adjust quantity to heat preference
- ¼ cup (60 ml) water
- 1 teaspoon cumin powder - aka zeera powder
- 1 teaspoon coriander powder - aka dhaniya powder
- 1 teaspoon black pepper powder
- ¼ teaspoon white pepper powder
- ¼ teaspoon regular white sugar
- ¼ cup (60 ml) cooking oil
- 1 pound (500 g) chicken - skinless, bone-in, cut into pieces (Note A)
- 1 teaspoon salt
- ½ cup (120 ml) heavy/whipping cream - unsweetened
- ¼ teaspoon garam masala
- 1 tablespoon lemon juice - fresh
For Garnish
- 2 tablespoon finely chopped cilantro - aka coriander/hara dhaniya
- 1 small green or red chili - finely chopped, optional
Instructions
- Have all ingredients prepped and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- Cut half the quantity of ginger into thin, matchstick-like strips (julienne) and set aside for later. Put the remaining half of the ginger, along with garlic, green chilies, and ¼ cup of water into a blender/food processor. Blend until smooth.
- In a bowl, mix this blended liquid with yogurt, cumin powder, coriander powder, black pepper powder, white pepper powder, and sugar. Mix until well combined and smooth, set aside.
- Heat the oil in a karahi or wide pan (preferably non-stick) over medium-high heat, add chicken pieces and salt. Stir and cook for 4 to 6 minutes or until the chicken is no longer pink on the surface. Do not crowd the pan, or the chicken will steam instead of frying.
- Reduce the heat to medium. Add the yogurt mixture you prepared earlier and stir continuously for about 1 minute.
- Continue cooking uncovered for 8 to 12 minutes or until the chicken is cooked through and the sauce thickens. Stir frequently to prevent the sauce/chicken from burning. If the sauce reduces too quickly, add 2 to 3 tablespoons of water and continue cooking until is chicken is done.
- Reduce the heat to the lowest setting, then very slowly and gradually pour in the heavy/whipping cream. Stir constantly as you add the cream to help it blend smoothly and to prevent curdling.
- Add garam masala and mix. Cover with a lid and let it cook for 5 minutes on low heat. You will likely see the oil starting to separate around the edges, and that is fine.
- Remove from the heat, mix in the reserved julienne ginger and lemon juice. Taste and adjust salt if needed.
- Garnish with chopped fresh cilantro, and if you like, sliced green/red chili before serving. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Chicken – Boneless chicken is fine too, but the dish won't be quite the same as with bone-in. Cooking time will vary depending on the size of your chicken pieces. I ask my desi butcher for medium ones.