White Chicken Karahi

A creamy, spiced Pakistani-style chicken karahi made small tomatoes — rich with yogurt, cream, and green chilies. servings Ingredients 1 kilograms chicken, cut into medium pieces 0.5 cups yogurt, whisked 0.5 cups ghee or cooking oil 1 tablespoons garlic paste 1 tablespoons ginger paste 6 green chilies, slit 1 teaspoons white pepper powder 0.5 teaspoons black pepper powder 1.5 teaspoons salt 0.5 cups water 0.5 cups fresh cream 2 tablespoons butter 1 tablespoons ginger, julienned (for garnish) 2 tablespoons fresh coriander, chopped (for garnish) Steps 1 Sear the chicken: Heat 0.5 cups ghee or cooking oil in a karahi or wok over high heat. Add the 1 kilograms chicken, cut into medium pieces and cook for 10 minutes 10:00 , stirring often, until the color changes and most of the water released has dried up. 2 Add aromatics: Add 1 tablespoons garlic paste and 1 tablespoons ginger paste, and cook for 2 minutes 02:00 until the raw smell goes away. 3 Simmer the chicken: Add 0.5 cups water, 1.5 teaspoons salt, and half the 6 green chilies, slit. Cover and simmer on medium-low heat until the chicken is tender and most of the liquid has reduced. 4 Add yogurt: Lower the heat and stir in 0.5 cups yogurt, whisked gradually, mixing continuously so it doesn't curdle. Cook for 4 minutes 04:00 until the oil starts to separate. 5 Season: Add 1 teaspoons white pepper powder and 0.5 teaspoons black pepper powder. Stir well to combine. 6 Finish with cream and butter: Add 0.5 cups fresh cream, 2 tablespoons butter, and the remaining 6 green chilies, slit. Simmer gently for 4 minutes 04:00 until the gravy thickens slightly. 7 Garnish and serve: Top with 1 tablespoons ginger, julienned (for garnish) and 2 tablespoons fresh coriander, chopped (for garnish). Serve hot with naan or steamed rice.