Chicken White karahi is a Pakistani delicacy. It is a tasty dish prepared with meat, yogurt and some spices, no tomatoes are added in it. Try this and enjoy a light day ….
Ayesha's Kitchen
Ingredients:
- 1 chicken skinless karahi cut
- 2 tbspns green chilli paste
- 2 tbspns ginger paste
- 12 tbspns yogurt
- 1 cup oil
- ½ cup water
- 2 lemons squeezed
- 4 tbspns coriander
- 2 green chilllies sliced
- 1 large onion (fried and crushed)
MASALA
- Salt to taste
- 1 tbspn coriander powder
- 1 tspn white pepper
- ½ tspn red chilli powder
- 2 black peppercorns
- 2 cloves
- 1 big cardamom
- 1 tspn cracked black pepper
- 2 tspns fresh Ayesha’s Kitchen Special garam masala
Procedure:
-In a mixing bowl, combine chicken, Masala ingredients, fried onion, chilli paste, ginger paste, 5 tbspns yogurt and water. Mix and keep aside for 30 minutes.
-Heat oil and add the marinated chicken. Cook covered for 15 minutes on low heat.
-Take off the lid and simmer it of high heat with constant stirring by adding rest of the yogurt in intervals.
-Take it out in a dish, drizzle some lemon juice and garnish with green chilllies and coriander. Serve hot with Midri Khameeri roti, raita and salad.
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Feb 19, 2013 @ 11:41:37
Hi Ayesha, this looks really good! is the 4 tbsps of coriander the leaves, whole seed or powder?
Feb 20, 2013 @ 16:15:50
fresh green coriander leaves. 🙂
Jan 26, 2015 @ 16:53:44
Looks fantastic! i really want to try it; i have recently started cooking and your recipes are great. I have a couple questions, what do you mean by the chicken being karahi cut? also by big cardamom, do you mean the black one or green one? thanks so much!
Feb 05, 2015 @ 18:07:24
Hi Thanks for the appreciation.
Chicken karahi cut is cut into 16 pieces.
Big cardamom is the black one.
Good luck!
Ayesha
Jan 26, 2015 @ 16:55:40
Also, could you do a blog post showing what a 1/2 kg, 1 kg, of chicken, mutton looks like? I have difficulty figuring it out and I don’t want to mess up the measurements. Thank u!
Feb 05, 2015 @ 18:08:28
When you go to your butcher, ask him to divide your meat into 1 kg or 1/2 kg bags. That will make the job easier for you.
🙂 Thanks