Step by step recipe of white karahi with cream

Heat oil in wok and add chicken pieces. Fry for 2 minutes on high heat until pinkish hue vanishes.

The heat is still on high, add ginger garlic paste and onion paste. Keep stirring

Add green chilli paste and roasted and grounded spices of step 1. (You can see the grounded spices are neither very coarse nor very fine). Cook for 5 minutes on high heat stirring until onion water gets dry and onion’s colour changes to brown.

Add yogurt and whole spice powder (garam masala). Cover and cook for 10-15 minutes until chicken is tender and yogurt water dries.

The chicken is tender and a layer of oil has separated oil. Add cream and cook for 1-2 minutes until desired consistency of gravy is reached

Your white Karahi is ready. Cut medium green chilli into halves and remove seeds. Add half of it in karahi for aroma and add save remaining half for garnish

Garnish with remaining chilli halves and shredded ginger.Serve with nan, chapati or roti.