I am posting this recipe on request from a friend. Chicken white karahi tastes completely different than the normal karahi we make, as we don't use any tomatoes and red chili powder in this specific recipe.
1 kg Chicken (cut in to small pieces, or you can use mutton too)
½ cup Oil or ghee
1 medium onion (finely sliced)
5-6 Green chilies
2 tbsp Lemon juice
Salt – to taste
1 tbsp Ginger garlic paste
2 tbsp Green chili paste
1 & ½ cup Yogurt
1 tsp Cumin seeds (dry roasted & crushed)
1 tsp coriander seeds (dry roasted & crushed)
1 tsp Crushed black pepper
½ tsp garam masala powder
4 tbsp Cream
1) Take a wok/karahi and heat up the oil, add in the onions and sauté them till they get translucent, then add in the ginger garlic paste, fry for a couple of minutes.
2) Next add in the chicken pieces (or mutton pieces) and fry till the chicken changes its color, you can add a few splashes of water if it sticks to bottom.
3) Now add in the salt, crushed coriander and cumin seeds, black pepper and green chilli paste mix everything together and add in the yogurt along with half a cup of water, mix everything nicely, cover the pan and let cook till the chicken gets done. (Add about 2 cups of water if using mutton)
4) Once the chicken gets done add in the chopped or whole green chilies, garam masala powder, lemon juice, mix everything and add in the cream and chopped fresh coriander , again mix it nicely, cover the pan and let cook for 2-3 minutes on low flame. Turn off the flame, garnish with thinly sliced ginger. Serve hot with tandoori naan and salad