White Karahi
White karahi recipe – This roadside delicacy has been popular for centuries and had originated from the courts of the Mughals. The Chicken White Karahi is a famous recipe name due to the unique addition of cream and yogurt. The recipe is originally made without any addition of red chilies and results into a creamy combination of shahi goodness. White Chicken karahi recipe is one of the most preferred meal that is both delicious and mouth-watering, all across the Indian subcontinent. It is a creative burst of creamy yogurt and other mild spices yet to create the much-needed appetizing flavor. All you have to do is simply add the spice mix to the chicken meat and include green chilies, ginger, and garlic paste. Leave the combination to marinate for a few hours until cooking the meat in a low flame till the meat is tender.
White chicken karahi is one of the easiest dishes to make when you feel like having some mild-spicy food with hot naan. The cream and green chilies allow you to detect the spiciness. It is a fulfilling meal that can dazzle guests and your loved ones.
| Recommended By Chef |
| 00.10 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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Chicken.............................. 1 kg
Ginger Paste...................... 1 tablespoon
Garlic Paste....................... 1 tablespoon
Green Chilies..................... 5-6
Butter.................................. 50 grams
Cream................................. 2 tablespoons
Fresh Coriander.................. 2 tablespoons, finely chopped
Fresh Coriander.................. To garnish
Yogurt................................. 1 1/4 cup
Ginger................................. 2 tablespoons, finely sliced
Oil or Ghee......................... As per required
White Karahi Masala.......... 1 packet (50 grams)
METHOD:
- Heat oil and gently fry the ginger and garlic pastes.
- Add the chicken and fry until the chicken turns a rich, golden brown.
- Whip together the yogurt and White Karahi Masala, pour over the chicken and simmer covered until the meat is tender.
- Top up with water as needed. Stir in the sliced ginger, chopped coriander, and green chilies and cook for a further 5 minutes.
- Turn off the heat, garnish with coriander leaves and if desired, a spoonful of butter or cream.
Posted By:
Ahmed , islamabad