White Chicken Karahi
Rich, creamy and spicy, this white chicken karahi is a finger-licking delicious Pakistani curry you've got to try. Don't forget to team it up with some naan too!
Ingredients
- 500 g chicken
- 7-8 black peppercorns
- 1 tablespoon ginger garlic paste
- 1 onion
- 1 teaspoon dried fenugreek
- 3-4 cloves
- 2 cinnamon
- 2-3 cardamom
- 1 cup yogurt
- 1 cup heavy cream
- ½ cup cashew paste
- 2-3 green chilies
- 1 lime juiced
- 2 tablespoon oil
- 1 teaspoon coriander chopped
- salt to taste
Instructions
- In a pot over medium high heat, add the chopped onions and whole spices and cook for a few minutes.
- Take off heat, allow it to cool down and blend it until you get a coarse mixture. Transfer it back to the pot.
- Now add in the chicken along with the yogurt and heavy cream, cover with a lid and cook for 7-10 minutes on low heat.
- Now add in the cashew paste, give it a good mix and cook until the oil separates and the chicken is done.
- Garnish with chopped coriander and a squeeze of lemon juice and serve hot.
Notes
If you don’t have the whole spices that I used for this recipe, you could just add garam masala powder instead. Half a teaspoon should be just fine.
Remember to sauté the onion paste for a few minutes before you add in the chicken.
After you add in the cashew paste, you’ll need to keep stirring the white chicken karahi to make sure it doesn’t settle down at the bottom of the pot and burn.
To make a dairy-free version of this recipe, you can skip the heavy cream and yogurt, and use coconut cream or coconut milk instead.
Nutrition
Calories: 1547kcalCarbohydrates: 20gProtein: 9gFat: 161gSaturated Fat: 53gPolyunsaturated Fat: 30gMonounsaturated Fat: 70gTrans Fat: 0.03gCholesterol: 175mgSodium: 144mgPotassium: 405mgFiber: 4gSugar: 10gVitamin A: 894IUVitamin C: 11mgCalcium: 206mgIron: 2mg
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