Butter Chicken

 

Instructions:

Marinate the Chicken:

In a mixing bowl, combine the yogurt, ginger paste, garlic paste, white pepper powder, and salt.

Add the chicken pieces to the marinade, making sure they are well coated.

Cover and refrigerate for at least 30 minutes to marinate.

Cooking the White Chicken Karahi:

Heat the cooking oil in a large karahi or a deep skillet over medium heat.

Add the chopped onions and sauté until they turn translucent and start to brown.

Spice it Up:

Add the cumin seeds and green chilies to the onions, and sauté for another minute or so.

Stir in the ginger paste and garlic paste, and cook for a couple of minutes until the raw smell disappears.

Add Chicken and Spices:

Add the marinated chicken along with all the spices – turmeric powder, coriander powder, and garam masala powder.

Cook the chicken for about 5-7 minutes, stirring occasionally until it's no longer pink.

Creamy Gravy:

Lower the heat and add the fresh cream and milk. Stir well to combine.

Simmer the mixture for about 10-15 minutes, allowing the flavors to meld and the gravy to thicken.

Adjust the salt to taste.

Finishing Touch:

Once the chicken is cooked through and the gravy has thickened to your desired consistency, turn off the heat.

Garnish with fresh coriander leaves and green chilies.

Serve:

Transfer the White Chicken Karahi to a serving dish and serve hot with naan, roti, or steamed rice.

Enjoy your homemade White Chicken Karahi! This creamy and mildly spiced dish is sure to delight your taste buds.