Creamy White Chicken Karahi

Step 1: Heat Oil and Sauté Aromatics

Heat 100ml olive oil in a pan. Add 1 tbsp garlic paste and 1 tbsp ginger paste. Sauté for 1-2 minutes until fragrant.

Step 2: Soften Onions

Add 1 finely chopped onion to the pan. Cook for 5 minutes until the onions are softened and translucent.

Step 3: Brown Chicken

Add 750g chicken pieces to the pan. Cook on high heat for 5 minutes, stirring occasionally, until the chicken changes color and is lightly browned.

Step 4: Season the Chicken

Add 1 tsp salt, 1 tbsp black pepper, and 1 tsp crushed chillies to the chicken. Mix well and cook for 2-3 minutes, ensuring the spices coat the chicken evenly.

Step 5: Add Yogurt and Simmer

Stir in 200g plain yogurt. Mix thoroughly with the chicken. Cook on medium heat for 6-8 minutes, stirring occasionally, until the yogurt blends into a creamy sauce and the oil begins to separate.

Step 6: Finish with Fresh Herbs and Spices

Add 2 slit green chillies, 1 tsp cumin seeds, and 1/4 cup chopped fresh coriander. Mix gently to combine.

Step 7: Serve

Cook for another 1-2 minutes, then remove from heat and serve hot.

• Ensure yogurt is at room temperature to prevent curdling.

• Adjust spice levels to your preference.

• Serve with naan, roti, or rice.

• Add a touch of cream at the end for extra richness.

• Garnish with ginger juliennes for added flavor and presentation.