White Chicken Karahi Recipe – North Indian Style

Spread the love
Jump to Recipe

This White Chicken Karahi Recipe – North Indian Style is delicious. This recipe has been shared with us by Spices and Aroma

White Chicken Karahi Recipe - North Indian Style
White Chicken Karahi Recipe – North Indian Style

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the most widely consumed meats is chicken. Also, It is widely available, simple to cook, and readily available in various forms. Protein, niacin, selenium, and phosphorus are just a few of the vital nutrients that chicken is high in. Moreover, chicken is an excellent source of protein and is very nutritious. Incorporating chicken into your diet may assist bone health, muscle growth, and weight loss.

By changing a few ingredients in the recipe of regular chicken curry, you can experiment with making new styles of tasty chicken. Chicken is lip-smacking in any form of recipe, whether it is chicken rasam, chicken korma, peanut butter chicken, or andra-style chicken. White chicken karahi is also one of the tastiest treats you can give your family and friends.

Some reports claim that Khyber Pakhtunkhwa or the NWFP is where the dish’s origins lie. It appears that several other cuisines influenced the recipe for white chicken karahi. White chicken karahi is a flavorful, creamy, mildly spicy chicken curry. You can eat the delicate and creamy white sauce with fresh naan or rice.

How To Make White Chicken Karahi

  • First, add one Serrano pepper, a quarter cup of water, and thickly diced onion, ginger, and garlic to a blender. Create a paste by blending until it is uniform.
  • Second, when the cooking oil in a wok or karahi is very hot, add the whole spices and the chicken right away. Cook the chicken in a skillet over medium-high heat for about 5 minutes, or until it is lightly browned on all sides.
  • Third, add the previously made onion, ginger, garlic, and green chilli paste and put salt, garam masala, and black pepper. Cook the chicken over medium heat until the sauce is creamy and the oil separates for 10 to 15 minutes.
  • Further, cook until the chicken is thoroughly cooked, the moisture has nearly completely evaporated, and the oil has separated. Stir frequently to keep it from sticking to the wok.
  • The yogurt and cream will now be added. Mix well and lower the heat. Stir-fry the curry for 15 to 20 minutes while covering the wok.
  • Put a little bowl within the cooked chicken karahi for a smokey taste. For four to five minutes, heat charcoal over a flame. Put it into the steel bowl and cover it with one teaspoon of ghee.
  • Immediately cover the pan with a lid. After one or two minutes, remove the charcoal. Serve right away.
  • Add some finely sliced ginger and sliced green chilies as a final garnish to the curry.
  • Pair some warm naan bread with the chicken for a tasty treat.

Tips For Making White Chicken Karahi

  • Use pure olive oil because it’s better and healthier than other oils.
  • Don’t reduce the oil because it is the oil that gives the karahi chicken its delicious flavor. When cooked for a sufficient amount of time, it takes on the flavors of the spices and forms a coating on top of the chicken.
  • Use a small whole chicken that is skinless, bone-in, and cut into 14–16 pieces.

Conclusion

A creamy variant of the classic karahi chicken, white chicken karahi can be enjoyed with warm tandoori naan.  It is flavorful with delicate spices and finger-licking good.  It is mainly prepared in India and Pakistan, where it gets its name from the utensil used to prepare it, the karahi or wok.  It’s easy to make and doesn’t take long.  This recipe doesn’t require a lot of ingredients, and most of them are readily available at home.  Children will love it because it is mildly spicy due to the addition of cream and yogurt, which balances the flavor.  Give your family a wonderful surprise by making this dish.

White Chicken Karahi Recipe – North Indian Style

Spices and Aroma
This White Chicken Karahi Recipe – North Indian Style is delicious.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Lunch or Dinner, Side
Cuisine Indian
Servings 6 people

Equipment

  • 1 wok (karahi)

Ingredients
  

  • 1/2 cup olive oil (Extra virgin olive oil)
  • 3 to 4 bay leaves
  • 1 tsp cumin seeds    (jeera)
  • 3 to 4 whole green cardamom pods 
  • 1 whole black cardamom pods 
  • 1 kg chicken with bones (without skin)
  • 1 red onion, medium (thickly diced)
  • 1 inch ginger (chopped roughly)
  • 5 cloves, garlic
  • 2 green chilies (serrano peppers)
  • 1 tsp black pepper, crushed
  • 1/2 tsp garam masala
  • 1 tsp sea salt
  • 1/2 cup plain yogurt
  • 1/2 cup fresh cream (heavy whipping cream)
  • 1 tbsp ginger juliennes for garnishing
  • 1/4 cup water

Instructions
 

  • Add one Serrano pepper, a quarter cup of water, and thickly diced onion, ginger, and garlic to a blender. Create a paste by blending until it is uniform.
  • When the cooking oil in a wok or karahi is very hot, add the whole spices (cumin seeds, bay leaves, green and black cardamom pods) and the chicken right away. Cook the chicken in a skillet over medium-high heat for about 5 minutes, or until it is lightly browned on all sides.
  • Add the previously made onion, ginger, garlic, and green chilli paste and put salt, garam masala, and black pepper. Cook the chicken over medium heat until the sauce is creamy and the oil separates for 10 to 15 minutes.
  • Cook until the chicken is thoroughly cooked, the moisture has nearly completely evaporated, and the oil has separated. Stir frequently to keep it from sticking to the wok.
  • The yogurt and cream will now be added. Mix well and lower the heat. Stir-fry the curry for 15 to 20 minutes while covering the wok.
  • Put a little bowl within the cooked chicken karahi for a smokey taste. For four to five minutes, heat charcoal over aflame. Put it into the steel bowl and cover it with one teaspoon of ghee.
  • Immediately cover the pan with a lid. After one or two minutes, remove the charcoal. Serve right away.
  • Add some finely sliced ginger and sliced green chilies as a final garnish to the curry.
  • Pair some warm naan bread with the chicken for a tasty treat.
0 0 votes
Article Rating

AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments
Follow Me!
0
Would love your thoughts, please comment.x
()
x
%d bloggers like this: