Sunday, 18 January 2015
Wishing you all a wonderful 2015 with lots of smiles and positivity....
If you are bored of the usual tomato based chicken karahi /kadai do give this mildly spiced peppery white chicken karahi a try, I love the creamy taste the gravy has and how rich the dish looks, it seems like the chicken has been slow cooked in cream but all you add is milk.
This recipe has just a handful of ingredients and does not have any typical Indian spices like red chili, turmeric or coriander. Believe it or not there is no onions too.
White chicken karahi tastes heavenly with garlic naan and I would never eat it with anything else.
And what if there is no garlic naan?? White bread is the only other match I could find for this dish.
Here's the simple recipe guys !!
For 5 medium size chicken thighs
1 cup thick yogurt
6 large garlic pods minced fine
small piece ginger and 2/3 green chili crushed (do not make a paste)
1 cup milk
2 tbs cashew paste
1 tbs coarsely crushed pepper
salt to taste
2 tsp kasuri methi (dried fenugreek leaves)
Allow to brown lightly on one side then turn the pieces to brown the other side. After about 5/10 min add in the salt and the cashew paste. Turn the pieces around to evenly coat the chicken in the yogurt marinade.
Now add in the milk and half of the crushed pepper. Cook on low heat covered for 15 min.
Cook until the milk gets thick and creamy looking.
Once the chicken is cooked through, add in the remaining crushed pepper and the kasuri methi.
I prefer keeping a little gravy instead of completely letting the milk dry up, it depends on your taste so do as you please.
So thats it guys, hope you liked the recipe and I do wish you all try it out.