Creamy White Chicken Karahi
Indulge in the tantalizing flavors of this Quick Creamy Chicken Karahi, where succulent chicken pieces are cooked to perfection in a creamy blend of yogurt and sour cream. With just three main ingredients, this recipe promises a swift and satisfying culinary experience, making it an ideal choice for busy weeknights or whenever you crave a delicious meal in a flash.
This recipe is a very simple, quick, easy yet tasty finger licking recipe. Perfect for newbies 🙂
Why Choose Quick Creamy Chicken Karahi:
- Speedy Cooking: With just three main ingredients and a few simple steps, this recipe is perfect for those busy days when you need a delicious meal in a hurry.
- Creamy Indulgence: The combination of yogurt, sour cream, and cream creates a luxurious creamy sauce that coats every tender piece of chicken, leaving your taste buds dancing with delight.
- Versatile Serving Options: Whether you prefer it with naan, roti, or rice, this chicken karahi pairs beautifully with your favorite carbs, making it a versatile dish for any occasion.
With its simplicity, speed, and sensational taste, this Quick Creamy Chicken Karahi is sure to become a staple in your kitchen. Whether you’re cooking for yourself, your family, or guests, this dish promises to impress with its rich flavors and comforting creaminess. Give it a try and prepare to be amazed by the deliciousness that awaits!
White Chicken Karahi
Ingredients
- 1 whole Chicken cut into pieces
- 1/2 cup Oil
- 1 cup Yogurt beaten (phainta Hua)
- 1 tbsp Ginger garlic paste
- 3 tbsp Sour cream
- 1/2 tbsp Salt or to taste
- 1/4 tsp White pepper
- 1 tbsp Vinegar
- 1/2 tsp Black pepper
- 1 cup Cream
- Green chillies julienne cut
- Ginger julienne cut
- Cilantro
- 1-2 tbsp Desi ghee or butter
Instructions
- Heat oil in a large pan over medium heat. Add ginger garlic paste and sauté for about a minute until fragrant.
- Add the chicken pieces to the pan and cook until they change color, stirring occasionally.
- Pour in the beaten yogurt and cook on high flame for 5-7 minutes, stirring continuously.
- Add sour cream to the pan and mix well with the chicken and yogurt mixture.
- Next add salt, white pepper and vinegar, stir to combine, and cook for another minute.
- Cover the pan and let the chicken cook until tender and fully cooked through, stirring occasionally.
- Once the chicken is cooked, pour in the cream and stir gently. Allow it to cook for an additional 2-3 minutes.
- Sprinkle black pepper over the chicken karahi and garnish with chopped cilantro, sliced green chilies, and julienned ginger.
- Add ghee or butter to the pan and let the karahi simmer for a few more minutes.
- Serve hot with naan, roti, or rice. Optionally, serve with lemon slices and sliced onions on the side.
