White Chicken Karahi

Cook Time: 35 minutes

A creamy, peppery white chicken karahi built around yogurt, green chilli and aromatic spices rather than a tomato base.

Ingredients

• 600g boneless chicken thighs, cut into pieces
• 2 tbsp oil or ghee
• 1 tbsp ginger-garlic paste
• 2-3 green chillies, sliced
• 200g plain yogurt, whisked
• 75ml double cream
• 1 tsp NAZIA Ground Cumin
• 1 tsp NAZIA Ground Coriander
• 1 tsp NAZIA Garam Masala
• 1 tsp freshly crushed NAZIA Whole Black Pepper
• NAZIA Himalayan Pink Salt, to taste
• A small handful of fresh coriander, to finish

Method

1. Heat the oil or ghee in a karahi or wide frying pan. Add the chicken and cook over medium-high heat until lightly coloured.
2. Add the ginger-garlic paste and green chillies. Cook for 1-2 minutes.
3. Add cumin, coriander, Garam Masala, black pepper and salt. Stir well so the chicken is evenly coated.
4. Lower the heat and add the whisked yogurt gradually, stirring between additions so it stays smooth.
5. Cook uncovered for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced.
6. Stir in the cream and simmer gently for 2-3 minutes.
7. Finish with fresh coriander and a little extra crushed black pepper if desired.

NAZIA ingredients in this recipe

Retail availability is being prepared. Check the live shop for confirmed products and pack sizes.

• NAZIA Ground Cumin
• NAZIA Ground Coriander
• NAZIA Garam Masala
• NAZIA Whole Black Pepper
• NAZIA Himalayan Pink Salt