Chicken White Karahi

Ingredients

• 4.17 cup oil
• 625 g butter
• 37½ medium onions · finely chopped
• 12½ kg chicken · bone-in preferred
• 12½ tbsp ginger garlic green chili paste
• 12½ cup yogurt · whisked
• 12½ tbsp coriander powder
• 6¼ tbsp freshly ground black pepper
• 12½ tsp cumin (zeera) powder
• Salt to taste
• 2500 ml fresh cream · 1 packet
• 625 g additional butter

Instructions

1. Garnish: Sliced green chilies, julienned ginger, lemon wedges.
2. Heat oil in a wok and melt 50g of butter.
3. Add chopped onions and sauté until soft and translucent.
4. Add chicken and cook on medium heat until it changes color (about 5 minutes).
5. Stir in ginger garlic green chili paste and sauté for a minute.
6. Add yogurt, coriander powder, black pepper, cumin powder, and salt. Mix well.
7. Cover the lid and cook for 5 minutes, until the yogurt water reduces and oil begins to separate.
8. Pour in the cream, stir, and cook for another 2 minutes on low flame.
9. Add the remaining 50g butter and let it melt into the curry for richness.
10. Garnish generously with green chilies, julienned ginger, and lemon wedges.
11. Serve hot with naan or paratha.