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
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 (Green 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.
