Creamy White Chicken Karahi Without Cream

Ingredients

• 1 kg chicken, karahi cut into about 16 pieces
• ¾ cup plain yogurt
• 1½ tsp cumin seeds, toasted and crushed
• 1 tsp crushed black pepper
• 1½ tbsp ginger-garlic-green chili paste
• ½ cup evaporated milk
• Salt, to taste
• 1–1½ tsp lemon juice, or to taste
• 1 tsp garam masala powder
• 1 tbsp butter
• ½ cup oil, or adjust as needed

For Garnish

• Fresh cilantro, chopped
• Fresh ginger, julienned
• Green chilies, whole or sliced

Instructions

1. Heat the oil in a karahi or deep pan over medium-high heat.
2. Add the chicken and fry for about 5 minutes, stirring occasionally, until it changes color and the released water has mostly evaporated.
3. Add the ginger-garlic-green chili paste and cook briefly until fragrant.
4. Add the yogurt, toasted crushed cumin, crushed black pepper, garam masala and salt. Mix well and cook until the yogurt cooks down and the chicken is fully cooked.
5. Add the butter and mix until it melts into the karahi.
6. Once the chicken is cooked, add the lemon juice. Cook for just a few seconds.
7. Lower the heat and add the ½ cup evaporated milk. Stir gently and cook briefly until the gravy is smooth, creamy and heated through. Avoid boiling it aggressively.
8. Garnish with fresh cilantro, julienned ginger and green chilies. Serve hot.