Restaurant-Style White Chicken Karahi with Yogurt and Cream

White Chicken Karahi Recipe

Step 1: Prepare the Onions [00:43]

• Chop 2 large onions (150-200 grams) into halves or quarters.

Step 2: Boil the Onions [02:41]

• In a heavy iron karahi, add the chopped onions and 2 cups of water. Cover and boil for 10-12 minutes until soft.

Step 3: Grind the Onions [04:00]

• Remove the onions and grind them into a paste using fresh water (avoid using the boiling water).

Step 4: Heat the Oil [05:00]

• In the same karahi, heat 1/2 cup of oil and fry 4-5 slit green chilies for 1-2 minutes.

Step 5: Add Chicken [06:00]

• Add 1 kg of chicken to the karahi and ensure it is dry to avoid splattering.

Step 6: Season the Chicken [06:30]

• Add 1 teaspoon salt, 1 tablespoon garlic paste, and 1 tablespoon ginger paste. Fry until the chicken is browned (5-7 minutes).

Step 7: Add Green Chili Paste [07:30]

• Add the green chili paste (adjust to taste) and mix well.

Step 8: Incorporate Onion Paste [08:00]

• Add the onion paste to the chicken and cook on high heat for 5-7 minutes until oil separates from the gravy.

Step 9: Add Yogurt [09:00]

• Lower the heat and add 1 cup of yogurt, stirring well to incorporate.

Step 10: Add Spices [10:00]

• Add 1 teaspoon crushed cumin, 1 teaspoon crushed coriander, 1/2 teaspoon crushed black pepper, and 4-5 dried red chilies. Mix well.

Step 11: Final Touches [11:00]

• Add 100 ml of cream and cook for another minute. Adjust the heat to prevent burning.

Step 12: Serve [12:00]

• Garnish with chili flakes and serve hot. Enjoy your restaurant-style white chicken karahi!