White Chicken Karahi
White Chicken Karahi
Ingredients
- 1/2 kg chicken, bone-in and boneless pieces
- 3 tablespoons butter
- 1/2 cup oil, or ghee
- 2 onions, medium, or 1 large, ground into a paste
- 2 tablespoons ginger-garlic paste
- 1 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- to taste salt
- 1 teaspoon red chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 tablespoon green chilies, chopped
- 1 bowl yogurt, whisked
- as needed cream
- as needed fresh coriander, for garnish
- as needed ginger slices, for garnish
Instructions
- 1
Prepare the onion paste: Take 2 medium (or 1 large) onions. Chop them into large chunks. Place the chopped onions into a small food processor or grinder and grind them into a smooth paste.
⏱️ 5 min
- 2
Heat fats: In a large non-stick pan, add 3 tablespoons of butter. Then, pour in 1/2 cup of oil (or use only oil or ghee instead of butter if preferred).
⏱️ 2 min
- 3
Sauté onion paste: Once the butter and oil are hot and bubbling, add the ground onion paste to the pan. Sauté the onion paste, stirring occasionally, until it cooks down slightly and some of the moisture evaporates. Cover the pan with a lid and continue to cook for a short period, then remove the lid and stir again.
⏱️ 8 min
- 4
Add and sauté chicken: Add the 1/2 kg chicken pieces to the pan with the sautéed onion paste. Sauté the chicken well, stirring to coat it evenly with the onion mixture and cook until it changes color.
⏱️ 7 min
- 5
Add ginger-garlic paste: Mix in 2 tablespoons of ginger-garlic paste. Stir well to combine it with the chicken. Cover the pan with a lid and cook for 5 minutes.
⏱️ 5 min
- 6
Add dry spices and green chilies: Remove the lid. Add the following dry spices to the chicken: 1 tablespoon coriander powder, 1/2 tablespoon cumin powder, salt to taste, 1 teaspoon red chili powder, 1 teaspoon black pepper, and 1 teaspoon white pepper. Also add 1 tablespoon of chopped green chilies.
⏱️ 3 min
- 7
Cook with spices: Stir all the spices and green chilies thoroughly into the chicken mixture. Continue to cook, stirring until the chicken is well coated and the spices are fragrant. Cover the pan briefly.
⏱️ 5 min
- 8
Add yogurt: Remove the lid. Pour 1 bowl of whisked yogurt into the pan. Stir the yogurt into the chicken mixture until it is well incorporated and the sauce begins to thicken. Cover the pan again to allow it to cook.
⏱️ 10 min
- 9
Add cream and garnish: Remove the lid once the chicken is cooked through and the sauce has reduced to your desired consistency. Squeeze cream into the karahi, making circular patterns over the chicken. Sprinkle fresh coriander over the dish. Gently stir the cream and coriander into the karahi. For a final touch, sprinkle more fresh coriander on top.
⏱️ 5 min
- 10
Serve: The White Chicken Karahi is ready. Garnish with fresh coriander and ginger slices. Serve hot with naan or roti.
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Karahi
- 1/2 kg chicken, bone-in and boneless pieces
- 3 tablespoons butter
- 1/2 cup oil, or ghee
- 2 onions, medium, or 1 large, ground into a paste
- 2 tablespoons ginger-garlic paste
- 1 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- to taste salt
- 1 teaspoon red chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 tablespoon green chilies, chopped
- 1 bowl yogurt, whisked
- as needed cream
- as needed fresh coriander, for garnish
- as needed ginger slices, for garnish
Instructions
- 1
Prepare the onion paste: Take 2 medium (or 1 large) onions. Chop them into large chunks. Place the chopped onions into a small food processor or grinder and grind them into a smooth paste.
⏱️ 5 min - 2
Heat fats: In a large non-stick pan, add 3 tablespoons of butter. Then, pour in 1/2 cup of oil (or use only oil or ghee instead of butter if preferred).
⏱️ 2 min - 3
Sauté onion paste: Once the butter and oil are hot and bubbling, add the ground onion paste to the pan. Sauté the onion paste, stirring occasionally, until it cooks down slightly and some of the moisture evaporates. Cover the pan with a lid and continue to cook for a short period, then remove the lid and stir again.
⏱️ 8 min - 4
Add and sauté chicken: Add the 1/2 kg chicken pieces to the pan with the sautéed onion paste. Sauté the chicken well, stirring to coat it evenly with the onion mixture and cook until it changes color.
⏱️ 7 min - 5
Add ginger-garlic paste: Mix in 2 tablespoons of ginger-garlic paste. Stir well to combine it with the chicken. Cover the pan with a lid and cook for 5 minutes.
⏱️ 5 min - 6
Add dry spices and green chilies: Remove the lid. Add the following dry spices to the chicken: 1 tablespoon coriander powder, 1/2 tablespoon cumin powder, salt to taste, 1 teaspoon red chili powder, 1 teaspoon black pepper, and 1 teaspoon white pepper. Also add 1 tablespoon of chopped green chilies.
⏱️ 3 min - 7
Cook with spices: Stir all the spices and green chilies thoroughly into the chicken mixture. Continue to cook, stirring until the chicken is well coated and the spices are fragrant. Cover the pan briefly.
⏱️ 5 min - 8
Add yogurt: Remove the lid. Pour 1 bowl of whisked yogurt into the pan. Stir the yogurt into the chicken mixture until it is well incorporated and the sauce begins to thicken. Cover the pan again to allow it to cook.
⏱️ 10 min - 9
Add cream and garnish: Remove the lid once the chicken is cooked through and the sauce has reduced to your desired consistency. Squeeze cream into the karahi, making circular patterns over the chicken. Sprinkle fresh coriander over the dish. Gently stir the cream and coriander into the karahi. For a final touch, sprinkle more fresh coriander on top.
⏱️ 5 min - 10
Serve: The White Chicken Karahi is ready. Garnish with fresh coriander and ginger slices. Serve hot with naan or roti.