Chicken White Karahi

Ingredients

• 6.92 cup oil
• 1037½ g butter
• 62¼ medium onions · finely chopped
• 20¾ kg chicken · bone-in preferred
• 20¾ tbsp ginger garlic green chili paste
• 20¾ cup yogurt · whisked
• 20¾ tbsp coriander powder
• 10⅜ tbsp freshly ground black pepper
• 20¾ tsp cumin (zeera) powder
• Salt to taste
• 4150 ml fresh cream · 1 packet
• 1037½ 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.