White Chicken Karahi

Ingredients:

For the Karahi:

• 1 kg chicken (bone-in, cut into pieces)
• 1/4 cup oil or ghee
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2–3 green chilies (slit or chopped)
• 1 cup yogurt (whisked)
• 1/2 cup cream (optional, for richness)
• 1 tsp black pepper (freshly crushed)
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste

Garnish:

• Fresh coriander leaves, chopped
• Ginger, julienned
• Lemon wedges

---

Instructions:

1. Prepare the Chicken:

• Heat oil or ghee in a large karahi (wok) over medium heat.
• Add chicken pieces and sauté until they turn white and slightly golden.

2. Cook the Spices:

• Add ginger and garlic paste to the chicken. Stir-fry for 1–2 minutes until fragrant.
• Toss in the green chilies and cook for another minute.

3. Add Yogurt and Simmer:

• Lower the heat and stir in the whisked yogurt.
• Add black pepper, cumin powder, coriander powder, and salt. Mix well.
• Cover and let the chicken cook on low heat for 15–20 minutes, stirring occasionally, until the chicken is tender and the oil separates.

4. Add Cream (Optional):

• If using cream, stir it in during the last 5 minutes of cooking for a rich and creamy texture.

5. Garnish and Serve:

• Garnish with fresh coriander, julienned ginger, and a squeeze of lemon juice.
• Serve hot with naan, roti, or steamed rice.

Here’s an approximate nutritional breakdown for White Chicken Karahi based on a recipe serving 6 portions.

---

Nutritional Values (Per Serving):

• Calories: ~320
• Protein: ~28 g
• Fat: ~20 g
• Carbohydrates: ~4 g
  • Sugar: ~2 g
  • Fiber: ~0.5 g
• Sodium: ~250 mg (varies with added salt)