There are a few key things to remember when making this dish. The first is to not add any water. The dish relies on the natural moisture from the yogurt and chicken to cook. The second is to use a good quality yogurt. This will make all the difference in the final product. And finally, be patient! Don’t rush the cooking process. The longer you let it simmer, the better the flavors will be.
Ingredients
- 1 kg chicken, cut into small pieces
- 1 cup plain yogurt, whisked
- 1/2 cup fresh cream
- 1/2 cup cooking oil
- 2 medium onions, finely chopped
- 2 tbsp ginger-garlic paste
- 3-4 green chilies, slit lengthwise
- 1 tsp cumin seeds
- 1 tsp black peppercorns, crushed
- 1 tsp salt, or to taste
- 1/2 tsp garam masala powder
- 2 tbsp chopped fresh coriander
- Ginger julienne for garnish
Instructions
- Heat the oil in a wok or large pan over medium-high heat. Add the chopped onions and sauté until they turn translucent.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Increase the heat to high and add the chicken pieces. Stir-fry until the chicken changes color and is lightly browned on all sides.
- Reduce the heat to medium. Add the crushed black peppercorns, cumin seeds, and salt. Mix well to coat the chicken with the spices.
- Pour in the whisked yogurt. Stir continuously to prevent it from curdling. Let it cook until the yogurt water evaporates and the oil starts to separate from the gravy.
- Once the gravy is thick and the oil has separated, add the fresh cream and the green chilies. Stir gently to combine.
- Reduce the heat to low, cover the wok, and let it simmer for 5-7 minutes.
- Uncover the wok and sprinkle the garam masala powder and chopped fresh coriander. Stir one last time.
- Garnish with ginger julienne and fresh coriander before serving.
Tips
- Serve your White Chicken Karahi with warm naan, roti, or rice.
- If you want a spicier dish, add more green chilies or black pepper.
- You can also add a pinch of cardamom powder for a more aromatic flavor.