The Afghan people have brought a lot of different types of karahis to our table, this white chicken/lamb karahi is trending all over YouTube, Instagram and Facebook.
It is one of the ‘simpler’ recipes on this website as it doesn’t have too many steps. I have made this version for family and it has been well received.
Ingredients
- 5 tbs olive oil
- 2 tbs butter
- 1kg chicken cut into small pieces
- 1 tbs ginger paste
- 1 tbs garlic paste
- 1.5 tbs crushed green chillies (adjust to taste)
- 1 tsp salt (or to taste)
- 1 tbs crushed cumin
- 1 tbs crushed dry coriander
- 1 tbs desiccated coconut or coconut powder
- half tsp white pepper powder (if you don’t have this use black)
- 200g (1 cup) natural yoghurt
- 200g (1 cup) double cream
- half cup milk
- half tsp black pepper powder
- half tsp garam masala
- 4 green chillies sliced into two
Method
- Heat the oil and butter in a deep wok/karahi, then place a few pieces of chicken a few inches apart in the wok, cook on a high flame until one side is brown, turn over and brown the other side, remove into a dish. Continue until all of the chicken has been shallow fried.
- Into the remaining oil add the ginger and garlic, stir-fry for 2 mins, add the crushed green chillies, half a cup of water and salt, mix well, then add the shallow fried chicken and cook covered on a medium heat for 5-6 mins, stirring from time to time until the water dries up.
- Add the cumin, coriander, coconut powder and white pepper into the yoghurt, mix well and add to the chicken. Bring to the boil, cook covered on a low flame for 5 minutes (in the UK) or until chicken is almost fully cooked. Turn flame on high and stir the mixture from time to time until all the liquids evaporate and the oil seeps out of the mixture (bhun). Switch off and keep aside.
- Just before serving add the cream to the chicken mixture, gently mix in and cook on low heat for 3 – 4 minutes. Add the milk, bring to the boil and simmer together for 2-3 mins, switch off.
- Garnish with garam masala, black pepper and green chillies before serving with naans or rotis.
Tip : If you are cooking in advance stop at Stage 3. Heat fully when ready to serve, and continue to Stage 4. If cream is added in advance, the mixture will thicken up and not leave any gravy to be soaked up by rotis or naans.
