Special Chicken White Karahi Recipe by Food Fusion

Rich, creamy, and bursting with flavor! Chicken White Karahi made with Olper’s Cream takes your iftar to the next level. #FoodFusion #happycookingtoyou #digitalammi #olpersdairycream #goodnessbarhao

Written Recipe:

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0:00 Special Chicken White Karahi
0:11 Prepare White Karahi
2:09 ARAY WAHH!

Serves 5-6
Recipe in English:

Ingredients:
-Saunf (Fennel Seeds) roasted 1 & ½ tsp
-Sabut Dhania (Coriander Seeds) roasted 2 tsp
-Zeera (Cumin Seeds) 1 & ½ tsp
-Kali Mirch (Black Peppercorns) 1 tsp
-Elaichi ke danay (Cardamom seeds) whole ¼ tsp
-Methi (Fenugreek Leaves) Dried 2 tsp
-Garam Masala Powder ½ tsp
-Cooking Oil ¼ Cup
-Kaju (Cashews nuts) halved 6-8
-Chicken karahi cut 800g
-Lehsan (Garlic) crushed 1 tbs
-Hari mirch (Green chilli) chopped 1 tsp
-Himalayan Pink Salt 1 tsp or to taste
-Doodh (Milk) 1 Cup
-Dahi (Yogurt) whisked ½ Cup
-Cheddar Cheese Slices 2-3
-Olper’s Cream ½ Cup
-Hari Mirch (Gree1n Chillies) 3-4
-Adrak (Ginger) julienne (As required)
-Lal Mirch (Red Chilli) Crushed ½ tsp
-Hara Dhania (Fresh Coriander) chopped Handful

Directions:
-In mortar & pestle, add fennel seeds, coriander seeds, cumin seeds, black peppercorn, green cardamom seeds, pound coarsely.
-Now add dried fenugreek leaves and garam masala powder, pound again then set aside.
-In a wok, add cooking oil and heat it.
-Add cashews, fry them on low flame until golden then strain them and set aside.
-In the same oil, add chicken and fry it on a medium flame for 2-3 minutes or until it changes color.
-Add garlic, green chilli and pink salt. Mix well and cook for 2-3 minutes on medium flame.
-Now add milk, yogurt, cheese slices, and crushed spices (reserve 1 tbs for later use). Mix well and cook on low flame until oil separates.
-Then cover and cook on low flame for 8-10 minutes or until chicken tenders.
-Remove the lid, mix again. Add cream, mix it. Add green chillies, ginger, reserved crushed spices, red chilli crushed and fresh coriander. Mix well and cook on low flame for 2 minutes.
-In a serving dish pour Creamy Karahi. Garnish with roasted zeera, fried cashews, fresh coriander, and ginger then serve with naan and raita.

Recipe in Urdu:

Ajza:
-Saunf (Fennel Seeds) roasted 1 & ½ tsp
-Sabut Dhania (Coriander Seeds) roasted 2 tsp
-Zeera (Cumin Seeds) 1 & ½ tsp
-Kali Mirch (Black Peppercorns) 1 tsp
-Elaichi ke danay (Cardamom seeds) whole ¼ tsp
-Methi (Fenugreek Leaves) Dried 2 tsp
-Garam Masala Powder ½ tsp
-Cooking Oil ¼ Cup
-Kaju (Cashews nuts) halved 6-8
-Chicken karahi cut 800g
-Lehsan (Garlic) crushed 1tbs
-Hari mirch (Green chilli) chopped 1 tsp
-Himalayan Pink Salt 1 tsp or to taste
-Doodh (Milk) 1 Cup
-Dahi (Yogurt) whisked ½ Cup
-Cheddar Cheese Slices 2-3
-Olper’s Cream ½ Cup
-Hari Mirch (Green Chillies) 3-4
-Adrak (Ginger) julienne (As required)
-Lal Mirch (Red Chilli) Crushed ½ tsp
-Hara Dhania (Fresh Coriander) chopped Handful

Directions:
-Mortar mein saunf, dhania, zeera, kali mirch, aur hari elaichi ke dane dal kar koot lein.
-Phir is mein sukhay methi ke patay aur garam masala powder dal kar phir se crush karen aur side pe rakh dein.
-Ek karahi mein cooking oil dal kar garam karein.
-Is mein kaju dal kar halki aanch par golden hone tak fry karein, phir nikal kar side pe rakh dein.
-Usi oil mein chicken dal kar darmiyani aanch par 2-3 minute tak ya jab tak chicken ka rang badal na jaye tab tak fry karen.
-Ab is mein lehsan crushed, hari mirchain crushed aur pink salt dal kar achi tarah mix karein aur 2-3 minute tak pakaein.
-Phir doodh, dahi, cheese slices aur crushed kiya hua masala (1 tbs garnish ke liye rakh dein) dal kar achi tarah mix karein. Dhak kar halki aanch par 8-10 minute tak pakaein jab tak chicken gal na jaye.
-Dhakkan hata kar phir se mix karein. Cream dal kar mix karein. Hari mirchain, adrak, bacha hua crushed masala, laal mirch crushed aur hara dhania dal kar mix karein aur halki aanch par 2 minute aur pakaein.
-Serving dish mein Creamy Karahi dal dein. Upar se reserved spices, fried kaju, hara dhania aur adrak se garnish karein aur naan aur raita ke saath serve karein

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