Ready for some karahi twist? This creamy white chicken karahi is super easy to make and it is so finger-licking good.
The visual of White Karahi ingredients is clear.
Cream
Oil
Chili & Ginger
Onion Paste
Whole Spice
Green Chili Paste
Chicken
Ginger Garlic Paste
Yogurt
Dry roast coriander, cumin, and black pepper in a pan. (Protip: Consider switching black pepper with white pepper if you want whiter color. )
Then grind into a powder.
Heat oil in a wok and add chicken pieces. Fry for 2 minutes on high heat until pinkish hue vanishes.
With the heat still on high, add ginger garlic paste, chili paste and onion paste. Keep stirring.
Add grounded spices of step 1. (You can see the grounded spices are neither very coarse nor very fine). Also add garam masala if using.
Cook for 5 minutes on high heat stirring until onion water gets dry and onions have softened. Add yogurt, cover and cook for 10-15 minutes until chicken is tender.
The chicken is tender and a layer of oil has separated on top. Add cream and cook for 2 minutes. Avoid too much cooking on high heat after adding cream.
When a layer of oil separates on the top your white Karahi is ready. Add half of chilies in white karahi for aroma and save the remaining half for garnish.