Ingredients
Method
Step 1: Searing the ChickenHeat cooking oil in a Karahi. Add 500g of chicken and 1/2 tbsp salt. Fry on high heat until the chicken changes color and becomes slightly golden.
Step 2: Aromatics and TenderizingAdd 1 tbsp ginger-garlic paste and sauté for 2-3 minutes. Pour in a little water, cover the Karahi, and let it cook on medium heat for 15-20 minutes until the chicken is tender.
Step 3: Managing the OilOnce the chicken is cooked, reduce the excess cooking oil from the pan. This is a restaurant secret to keeping the Karahi light and healthy.
Step 4: The Green InfusionAdd 2 whole green chilies and 4 tbsp of the freshly prepared Green Paste (Coriander, Mint, and Chili blend). Cook for a minute to release the aroma.
Step 5: Creamy Spice BaseWhisk 150g of yogurt and add it to the Karahi. Follow up with white pepper, black pepper, and cumin powder. Cook for 5-7 minutes on medium-high flame until the yogurt water dries up.
Step 6: The Final TouchLower the flame and add 4 tbsp of fresh cream. Cook for another 5-6 minutes until the gravy reaches a thick, velvety consistency and the oil separates.
Step 7: PresentationTurn off the heat and garnish with fresh ginger julienne. Serve hot with Roghni Naan or Garlic Naan.
Notes
Green Paste Freshness: Always use fresh leaves for the green paste. If the paste is old, the Karahi will turn dark instead of bright green.
Pepper Tip: Always use freshly ground black pepper for the best restaurant-style aroma.
Oil Reduction: Reducing oil after the initial fry ensures that the final cream and yogurt base doesn't look overly greasy.
Pepper Tip: Always use freshly ground black pepper for the best restaurant-style aroma.
Oil Reduction: Reducing oil after the initial fry ensures that the final cream and yogurt base doesn't look overly greasy.