1 cup Oil
700 g Chicken, Curry Cut
1 tbsp Ginger Garlic paste
5 Green Chillies
1 fl oz Yogurt
½ tbsp Garam Masala powder
1 tbsp Coriander Powder
½ tbsp White pepper powder
1 tsp Black pepper powder
1 tsp Cumin powder
½ cup Heavy cream
Salt, as per taste
⅓ cup Water
¼ cup Ginger Juilienes
2 tbsp Coriander Leaves
1
In a wok, add 1 cup of Oil, and once it's hot add 1 tsp salt.
2
Once the oil is hot, add the curry cut chicken pieces and deep fry it for 10 to 12 mins on medium flame.
3
After deep frying the chicken, remove the excess oil. To the chicken pieces, add 1 tbsp ginger garlic paste and cook it for a min.
4
Add the green chilies and mix them well. At this point, reduce the flame to low and add the yogurt. Cook it on low flame for 5 mins.
5
After 5 mins, add the Garam masala, cumin powder, coriander powder, white pepper powder. Give it all mix and cook it for 2 mins.
6
To the curry, add salt and cream. Give them all a mix and cook for 2 mins.
7
White Chicken Karahi is now ready. Garnish with Ginger juliennes and coriander leaves.
Ingredients
1 cup Oil
700 g Chicken, Curry Cut
1 tbsp Ginger Garlic paste
5 Green Chillies
1 fl oz Yogurt
½ tbsp Garam Masala powder
1 tbsp Coriander Powder
½ tbsp White pepper powder
1 tsp Black pepper powder
1 tsp Cumin powder
½ cup Heavy cream
Salt, as per taste
⅓ cup Water
¼ cup Ginger Juilienes
2 tbsp Coriander Leaves