Chicken 1 kg 16 pieces
Green chilies ground 1 tsp
Ginger garlic paste 1 tsp
Salt 1 ½ tsp
Crushed and roasted cumin 1 ½ tsp
Black pepper coarsely crushed 1 tsp
Lemon juice ¼ cup
All spice ½ tsp
Green chilies 6 chopped
Ginger Julienne 2 tbsp
Fresh cream 4 tbsp
Oil ½ cup
Yogurt ½ cup
- Heat oil in a wok, add ginger garlic paste and fry for a few minutes until it turns golden brown in color.
- Add the chicken pieces, fry for 5 minutes, add salt, black pepper crushed, crushed cumin and yogurt, cover and cook for 15 minutes until the chicken is tender.
- Lastly add the cream, all spice and lemon juice. Mix well and cook until the oil floats on top.
- Serve the delicious chicken white karhai with nan or paratha.