Chicken White Karahi

Tender chicken in a creamy white gravy with yogurt, cream and mild spices.

Ingredients

• 1 kg chicken, cut into pieces
• 1 cup plain yogurt, whisked
• 1/2 cup fresh cream
• 1/2 cup cooking oil or ghee
• 1 tbsp ginger-garlic paste
• 1 tsp white pepper powder
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds, crushed
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1 inch ginger, julienned
• 4 green chillies, slit
• Fresh coriander for garnish

Instructions

1. Heat oil in a karahi and fry the chicken on high heat until light golden, about 8 minutes.
2. Add ginger-garlic paste and fry for 2 minutes.
3. Whisk the yogurt with white pepper, black pepper, cumin, coriander powder and salt. Add to the chicken.
4. Cook on medium heat for 15 minutes, stirring often.
5. Add 1 cup of water, cover and cook on low heat for 20 minutes until the chicken is tender.
6. Uncover and cook on high heat to reduce the gravy until it is thick and creamy.
7. Stir in the fresh cream and garam masala. Simmer 5 minutes.
8. Garnish with ginger, green chillies and coriander. Serve hot with naan.