Ingredients:
For the White Karahi:
Blend into paste:
Onion 1/2 cup
Fried onion 1/4 cup(optional)
Garlic 5-6 cloves
Ginger 2 inch piece
Green chillies 3
7-8 almonds or cashews
Green coriander 2 tbsp
Mint 2 tbsp
Yogurt 1 cup
Cream 1 cup
Water 1/2 cup
Fry:
- Chicken 1 kg (boneless, cut into cubes)
- Red chillies crushed 1 tsp
- Black pepper crushed 3/4 tsp
- White pepper powder 1 tsp
- 1/4 cup Cooking Oil
- Lemon juice 2 tbs
- 1 teaspoon Turmeric Powder
- 3/4 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- Salt to taste
Culinary Process:
- Marinating the chicken:
- In a bowl, mix cooking oil, red chillies, black pepper, white pepper, garam masala, cumin powder, coriander powder, lemon juice and salt.
- Add chicken pieces to the marinade, ensuring they are well coated. Allow it to marinate for at least half an hour.
- Cooking the Karahi:
- Add blended paste and marinated chicken in a pan and cook until its soft and tender.
- Garnish:
- With fresh cream, kasuri methi 1 tbs, green chillies and sliced ginger.
- Serving Suggestions:
- Serve the White Karahi hot with naan or rice for a complete meal experience.
- Pair it with a refreshing salad to balance the richness of the dish.
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