Lahore is also well known for it’s gastronomic treats, and is considered one of the culinary titans of Pakistan. I recently had the chance to visit the city and the famous Food Street. Upon entering the street my mouth automatically started watering. The atmosphere was thick with steam, oil and smoke from the countless karahis loaded with chicken and marinated kebabs on the charcoal grills. Watching the chef uncle adding green chilies and spicing up the kisok was nothing short of torture. But it was one well worth waiting for. As soon as the dish was placed in front of me, the khaney per toot parna phenomenon occured. There was just me and the karahi and that’s all my brain comprehended.For me at least chicken karahi is Food Street’s Star Attraction.
Hence, I decided to godesi this time around and post a well loved recipe, but one not on the traditional lines. Chicken White karahi is a recipe for people who don’t like tomatoes or onions in their food. But this recipe won’t let you feel that something is missing and will absolutely tantalize those desi taste buds. It tastes absolutely delicious with hot naan or tandoori roti… or rognhi nan (yes I am obsessed ).
Chicken 1 kg 16 pieces
Green chilies ground 1 tsp
Ginger garlic paste 1 tsp
Salt 1 ½ tsp
Crushed and roasted cumin 1 ½ tsp
Black pepper coarsely crushed 1 tsp
Lemon juice ¼ cup
All spice ½ tsp
Green chilies 6 chopped
Ginger Julienne 2 tbsp
Fresh cream 4 tbsp
Oil ½ cup
Yogurt ½ cup
- Heat oil in a wok, add ginger garlic paste and fry for a few minutes until it turns golden brown in color.
- Add the chicken pieces, fry for 5 minutes, add salt, black pepper crushed, crushed cumin and yogurt. Cover and cook for 15 minutes until the chicken is tender.
- In the end add the cream, all spice and lemon juice. Mix well and cook until you see the oil floating on top