Chicken White Karahi

Ingredients

• 7¾ cup oil
• 1162½ g butter
• 69¾ medium onions · finely chopped
• 23¼ kg chicken · bone-in preferred
• 23¼ tbsp ginger garlic green chili paste
• 23¼ cup yogurt · whisked
• 23¼ tbsp coriander powder
• 11⅝ tbsp freshly ground black pepper
• 23¼ tsp cumin (zeera) powder
• Salt to taste
• 4650 ml fresh cream · 1 packet
• 1162½ 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.