Chicken White Karahi

Ingredients

• 4.42 cup oil
• 662½ g butter
• 39¾ medium onions · finely chopped
• 13¼ kg chicken · bone-in preferred
• 13¼ tbsp ginger garlic green chili paste
• 13¼ cup yogurt · whisked
• 13¼ tbsp coriander powder
• 6⅝ tbsp freshly ground black pepper
• 13¼ tsp cumin (zeera) powder
• Salt to taste
• 2650 ml fresh cream · 1 packet
• 662½ 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.