How to Make Delicious White Chicken Karahi | cream پاکستانی ڈش#food #recipe

Chicken: 1 kg bone in or boneless cut into pieces)
Yogurt: 1 cup
Cream: ½ cup
Ginger-garlic paste: 2 tablespoons
Green chilies: 4-5 (slit)
Black pepper: 1 teaspoon (freshly ground)
Cumin seeds: 1 teaspoon
Garam masala: ½ tsp

Coriander seeds: 1 teaspoon (crushed)
White pepper powder: ½ teaspoon
Ghee: one cup
Salt: to taste
Fresh coriander leaves: a handful (chopped)
Lemon juice: 1 tablespoon
Ginger: sliced for garnish

Heat the butter or ghee in a large pan (karahi or wok) over medium heat.
Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add chicken pieces, and cook until they turn white, stirring occasionally to ensure even cooking.

Once the chicken is partially cooked, add salt, black pepper, white pepper, and green chilies. Stir well to coat the chicken with spices.
Lower the heat, and stir in the yogurt. Cook for about 10-15 minutes, allowing the yogurt to blend with the chicken, and the moisture to reduce slightly.
Add the crushed coriander seeds and garam masala. Continue to cook until the chicken is tender and cooked through.
Stir in the cream, and cook for another 5 minutes to thicken the curry and give it a creamy consistency.
Finally, add lemon juice and garnish with fresh coriander leaves and sliced ginger.
Serve hot with naan, roti, or steamed rice.