Chicken White Karahi Recipe

 Chicken White Karahi, also known as Chicken White Korma or Safed Murgh, is a creamy and flavorful dish from Pakistani and North Indian cuisine. It's characterized by its rich, yogurt-based gravy and aromatic spices. Here's a recipe to make Chicken White Karahi at home:

Chicken White Karahi Recipe

Ingredients:

• 500 grams bone-in chicken pieces, skin removed
• 1 cup plain yogurt (preferably full-fat)
• 1 large onion, finely chopped
• 2-3 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1/2 cup fresh cream (heavy cream)
• 1/4 cup ghee (clarified butter) or cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon white pepper powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Sliced ginger for garnish (optional)
• Lemon wedges for serving

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix yogurt, ginger paste, garlic paste, turmeric powder, and salt to taste.
   • Add the chicken pieces to the yogurt marinade, ensuring they are well coated. Cover and marinate for at least 30 minutes in the refrigerator.

2. Cook the Chicken:

   • Heat ghee or oil in a large pan or karahi over medium heat.
   • Add cumin seeds and let them splutter.
   • Add finely chopped onion and sauté until golden brown.

3. Cook the Chicken:

   • Add the marinated chicken along with the marinade to the pan. Stir well to combine.
   • Cover the pan and cook the chicken over medium heat until it is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.

4. Add Cream and Spices:

   • Once the chicken is cooked, add fresh cream (heavy cream) to the pan. Mix well to combine.
   • Add coriander powder, white pepper powder, and garam masala powder. Adjust salt to taste.
   • Stir and cook for another 5-7 minutes until the gravy thickens slightly and coats the chicken pieces well.

5. Garnish and Serve:

   • Garnish Chicken White Karahi with chopped fresh coriander leaves and sliced ginger (if using).
   • Serve hot with naan bread, roti, or steamed rice.
   • Serve lemon wedges on the side for extra tanginess, if desired.