Food Fusion Chicken White Karahi
Chicken white karahi video embedded on the original creator recipe page
Official cooking video · Food Fusion · YOUTUBEPakistani Yogurt-Cream White Chicken Karahi (4 Servings)
Pakistani-style white chicken karahi simmered with yogurt and spices, finished with cream and ginger strips. Based on Food Fusion, with a measured chicken doneness check.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut chicken thighs into bite-size pieces and blend four green chilies into a paste. Keep raw-poultry utensils separate from other foods.
- 02
Heat 3 tbsp oil in a heavy pan over medium heat. Sauté chicken 4-5 minutes until lightly browned outside.
- 03
Add ginger-garlic paste, green chili paste and salt. Cook 6-8 minutes over medium heat, stirring to prevent sticking.
- 04
Mix yogurt, black pepper, cumin and coriander in a bowl. Lower heat and stir the yogurt mixture gradually into the chicken.
- 05
Simmer over medium-low heat about 8-10 minutes to reduce the yogurt sauce. Add water 1-2 tbsp at a time if too thick.
- 06
Add ginger strips, garam masala, cream and lemon juice; simmer 2-3 more minutes. Check the thickest chicken piece reaches at least 74°C (165°F); cook longer if needed.
- 07
Thinly slice the remaining two green chilies and add on top. Serve hot; remove garnish chilies before eating for less heat.
Helpful source links
Before you cook
Allergen: milk (yogurt and cream). Use a food thermometer to cook the thickest chicken piece to at least 74°C (165°F). Wash utensils that contacted raw poultry. Refrigerate leftovers (4°C or below) within two hours and reheat to 74°C.
Allergens: milk (yogurt, cream)
Image & source credits
These illustrations stand in for food photos.
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