White Chicken Karahi

Ingredients (Serves 3)

1. Chicken, bone-in – 1/2 kg, cut into medium-small pieces
2. Mithoo Cooking Oil – 3 – 4 tbsp
3. Whole spices – Green cardamom – 3, cloves – 3, cinnamon stick – 1 inch, broken
4. Ginger-garlic paste – 1.5 tbsp
   Green chilies – 4, crushed in a mortar and pestle
5. Yoghurt – 1/2 cup, beaten
   Cumin seeds or powder – 1/2 – 3/4 tsp
   Coriander powder – 1.5 tsp
   Cashew powder or paste – 1 tbsp (optional)
   Black pepper powder – 1/2 tsp
6. Heavy cream / fresh cream – 3 – 4 tbsp
   Garam masala powder – 1/2 tsp
   Green chilies – 3, diagonally sliced
   Sugar – 1 pinch, to balance the flavors
   Kasoori methi – 1 – 2 pinches
7. Salt – To taste
8. Cilantro – 1 tbsp, chopped
   Ginger, juliened – 1/2 – 3/4 tsp
   Butter – 1 tsp, optional

Cooking Method

1. Heat 3 – 4 tbsp Mithoo Cooking Oil in a kadai over medium-high heat. Add whole spices numbered 3 and stir for a few seconds till fragrant. Add chicken pieces and cook for 6 – 8 minutes till their color changes and get lightly browned.
2. Add ginger-garlic paste, green chili paste and cook for 2 – 3 minutes till their raw smell leaves. Bring down the heat to medium-low. Add yoghurt, cumin seeds, coriander powder, cashew powder, pepper powder and salt. Mix well. Cook for a few minutes. Cover and cook for 15 minutes over medium-low heat till moisture is almost evaporated, Mithoo Cooking Oil separates and chicken is completely cooked through. Taste-check for salt. Add heavy cream, garam masala powder, diagonally sliced green chilies, a pinch of sugar and kasoori methi. Cook for 1 – 2 minutes over low heat and switch off. Sprinkle cilantro and sliced ginger. Serve immediately with naan, chapathi or jeera rice. It’s super yum..do give it a try.
   For smoky flavor – Place a small bowl inside the cooked chicken karahi. Heat a charcoal over flame for 4 – 5 minutes. Place it inside the steel bowl and pour a tsp of ghee over it. Immediately cover the pan with lid. Remove charcoal after one or two minutes. Serve immediately.