White chicken karahi
Make this 30 minutes, quick and simple creamy chicken white karahi that will surely leave your taste buds bursting with flavor, and you will come back to this recipe again and again
Servings: 8
Calories: 391kcal
Ingredients
- 2.2 lbs chicken
- 1/2 cup oil
- 1.5 tsp garlic paste
- 1.5 tsp ginger paste
- 1 tsp cumin seeds
- 1/2 cup yogurt
- 1 medium onion finely chopped
- 1/2 cup heavy whipping cream
Spices
- 1.5 tsp salt
- 1 tsp black pepper powder
- 1 tsp white pepper powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
Garnish
- 5 red chilies
- 2 green chilies
- 1 inch ginger Julien
Instructions
- Cut the chicken into 16 pieces. I used 1 whole chicken which was cut into 16 pieces
- Add oil in a wok, add cumin seeds, give it a minute, then add chicken and cook on high heat while stirring constantly until it changes color. It will take about 5 minutes on high heat.
- Add ginger garlic and finely chopped onion. Cook for another 4-5 minutes
- Now add all the spices, mix it well and cook for 3-4 minutes. Add yogurt, mix it well. Lower the heat and cover the wok. Cook the chicken until it’s fully cooked about 15 minutes over medium heat.
- Once chicken is fully cooked, if it still has liquid, increase the heat and evaporate all the liquid on high heat. Now add heavy cream and mix
- Garnish with red chilies, sliced ginger and green chilies and serve right away.
Nutrition
Calories: 391kcal | Carbohydrates: 6g | Protein: 18g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 546mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 2mg