WHITE CHICKEN KARAHI

Ingredients:

• For the Chicken:
  • 1 ½ pounds (700g) boneless, skinless chicken thighs, cut into chunks
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 tablespoons lemon juice
• For the Karahi Sauce:
  • 4 tablespoons ghee or butter (for authentic flavor) or cooking oil
  • 1 medium onion, finely sliced
  • 3-4 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1 cup plain yogurt, whisked
  • ½ cup heavy cream
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon garam masala
  • Salt, to taste
  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
  • Fresh coriander leaves, chopped, for garnish
  • Ginger, julienned, for garnish

Instructions:

1. Prepare the Chicken:
   • In a bowl, mix the chicken pieces with ginger-garlic paste, salt, white pepper, and lemon juice. Set aside to marinate for 15-20 minutes.
2. Cook the Chicken:
   • Heat the ghee or butter in a large karahi (wok) over medium heat. Add the sliced onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
   • Add the marinated chicken to the karahi. Cook on medium-high heat until the chicken turns white and begins to brown slightly on the edges. This should take about 8-10 minutes.
3. Create the Karahi Sauce:
   • Add the slit green chilies and ginger-garlic paste to the chicken. Sauté for a minute until the raw smell of ginger and garlic disappears.
   • Lower the heat and gradually add the whisked yogurt, stirring constantly to prevent curdling. Cook until the yogurt is fully incorporated and the sauce begins to thicken.
4. Add Spices and Cream:
   • Sprinkle in the ground cumin, ground coriander, black pepper, and garam masala. Stir well to combine all the flavors.
   • Pour in the heavy cream and stir until you achieve a rich and creamy consistency. Let the karahi simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
5. Finish with Kasuri Methi:
   • Crush the kasuri methi between your palms and sprinkle it over the karahi. Stir it in gently. Taste and adjust seasoning with salt if needed.
6. Garnish and Serve:
   • Once the karahi is ready, remove it from the heat. Garnish with chopped fresh coriander leaves and a few julienned ginger slices for a burst of freshness.

Serving Suggestions:

This Super Tasty White Chicken Karahi pairs perfectly with hot naan, tandoori roti, or steamed basmati rice. Add a side of raita and a fresh salad to complete your meal.