White Karahi || #easyrecipe #youtube || Kitchen Chemistry

White Karahi Ready for some karahi twist? This creamy white chicken karahi is super easy to make and it is so finger-licking good. You need just a few ingredients and less than 30 minutes to make it. What more? Everyone loves it! Bone-in chicken: I personally, prefer bone-in chicken for any karahi because the bones releases the fats that enhance the flavor of karahi. If using boneless chicken cubes then consider adding chicken broth instead of water in the recipe. Whole Spices: The spices of white karahi are really simple. The key is roasted and coarsely ground cumin and coriander. You can always keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of the extra work at the last moment. Onion paste: Simply ground onion in a processor until it is a paste. x This White Chicken Karahi recipe is an amazing day-saver and even a face-saver. When you have no time to cook or you have unexpected guests or you have been out the whole day and you don’t want to order food because you want home-cooked food. This easy recipe of white karahi never disappoints on such occasions. And, did I tell you that kids love it? Jump to: Why does this recipe work? Ingredients How to make it? 📖 Recipe 💬 Comments Why does this recipe work? Making White Chicken karahi is very easy. If you keep these things in mind you can create a delicious karahi in no time with a number of variations. A close up shot of chicken white karahi garnished with green chillies and a slice of lemon. Wok: The key equipment to karahi making is 'karahi' or 'wok' itself. The large surface area that this vessel provides adds a lot to the flavor. Try to invest in a good non-stick karahi. Creamy factor: White karahi needs a creamy factor for that white color. We are using cream and yogurt both of which are dairy products. Non-dairy options would be cashew or almond cream or coconut milk. Roasting the spices: This is another huge flavor maker. The nutty flavor of roasted cumin lifts the whole taste of karahi. One pot recipe: The best part is that you need just one pot to make this recipe which means one less pot for dish-washing. If you invest in a karahi here are other recipes to make in karahi like Lamb karahi, Tikka karahi , white chicken korma and Paneer Reshmi Handi. Ingredients The visual of White Karahi ingredients is clear, just check the below section if unsure of any ingredients or looking for a substitute. Ingredients of white karahi on white background. Bone-in chicken: I personally, prefer bone-in chicken for any karahi because the bones releases the fats that enhance the flavor of karahi. If using boneless chicken cubes then consider adding chicken broth instead of water in the recipe. Whole Spices: The spices of white karahi are really simple. The key is roasted and coarsely ground cumin and coriander. You can always keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of the extra work at the last moment. Onion paste: Simply ground onion in a processor until it is a paste. Cream and Yogurt: If you are looking for non-dairy options, you can add coconut cream and cashew paste too. Nut cream and nut milk can also be added. But the taste will change a little bit. Ginger garlic paste: This is simply ginger and garlic grounded together in equal quantity by weight. Ginger and green chilies make a typical garnish for any karahi. I like to add chilies immediately after removing them from the heat and covering the pot so the chilies get cooked in the steam. Add ginger to individual servings as per taste or skip it. Heat oil in a wok and add chicken pieces. Fry for 2 minutes on high heat until the pinkish hue vanishes. With the heat still on high, add ginger garlic paste, chili paste, and onion paste. Keep stirring. (Protip: If using fresh ginger, garlic and chilies, ground all three and onion together into a paste, add a little water if needed to pulse. Add the grounded spices of step 1. (You can see the grounded spices are neither very coarse nor very fine). Also add garam masala if using. (Whole spice powder is optional because it darkens the color of karahi.) Cook for 5 minutes on high heat stirring until the onion water gets dry and the onions have softened. Add yogurt, cover, and cook for 10-15 minutes until chicken is tender and yogurt water dries and desired consistency is reached. When a layer of oil separates on the top your white Karahi is ready. Cut medium green chili into halves and remove seeds. Add half of it in white karahi for aroma and save the remaining half for garnish.