White Chicken Karahi

Conversations & Creations · From my kitchen

This is my own take on a creamy white chicken karahi, with the chicken browned separately and returned to a reduced yoghurt gravy.

Ingredients

• 7 chicken leg pieces, cut into 14 pieces
• 4–5 garlic cloves, finely chopped
• 1 medium onion, puréed
• 6–7 medium-hot green chillies, or to taste
• ½ teaspoon black pepper
• 1 level teaspoon white pepper
• 1 teaspoon ground coriander
• A generous pinch of turmeric
• ½ bunch fresh coriander, finely chopped
• 250 g yoghurt, whisked smooth
• Salt, to taste
• ½ cup cream (cooking cream)
• About ½ cup oil for the gravy, plus 2–3 tablespoons for browning
• For garnish: 2 tablespoons butter, chopped coriander, ginger cut into thin strips and green chillies

Method

1. Heat about ½ cup oil in a pot. Add the garlic and cook over medium heat until golden. Add a little water to stop it browning further.
2. Add the onion purée and cook, stirring, until most of its water has evaporated.
3. Add the green chillies and fry briefly. Add the chicken and sauté over medium-high heat until lightly coloured.
4. Add the black and white pepper, ground coriander, turmeric and chopped coriander. Sauté briefly, then add the whisked yoghurt.
5. Cover and cook for about 15 minutes over medium-high heat, until the chicken is nearly cooked.
6. Remove the chicken and cook the gravy over lower heat until it reduces. Taste and adjust the salt and spices.
7. Heat 2–3 tablespoons oil in a large frying pan. Brown the chicken pieces, turning so they colour evenly and finish cooking. Check that the thickest pieces reach 70 °C for 2 minutes.
8. Return the chicken to the gravy and cook together briefly until the sauce is smooth and clings to the chicken. Stir in the cooking cream and let it heat through. Add water only if you prefer a looser gravy.
9. Garnish with butter, coriander, ginger and green chillies. Serve with paratha or phulka.