This food street inspired white chicken karhai will leave those desi taste buds drooling for more
Upon entering the street, my mouth automatically started watering. The atmosphere was thick with steam, oil, and smoke from the countless karhais loaded with chicken and marinated kebabs on the charcoal grills. Watching the chef add green chillies to the wok was nothing short of torture. But it was one well worth waiting for.
As soon as the dish was placed in front of me, I jumped at it. It was just me and the chicken karhai, and that’s all my brain comprehended. For me, the chicken karhai is food street’s star attraction.
Hence, I decided to go desi this time around and post a well-loved recipe, but one not on the traditional lines. Chicken white karhai 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 tantalise those desi taste buds. It tastes absolutely delicious with hot naan or tandoori roti… or rognhi naan (yes, I am obsessed).
Chicken – 1 kg (16 pieces)
Green chillies ground – 1 tsp
Ginger garlic paste – 1 tsp
Salt – 1½ tsp
Crushed and roasted cumin – 1½ tsp
Black pepper – 1 tsp (coarsely crushed)
Lemon juice – ¼ cup
All spice – ½ tsp
Green chillies – 6 (chopped)
Ginger Julienne – 2 tbsp
Fresh cream – 4 tbsp
Oil – ½ cup
Yogurt – ½ cup
1. Heat oil in a wok. Add ginger garlic paste and fry for a few minutes until it turns golden brown in colour.
2. Add the chicken pieces and fry for five minutes. Next, add salt, crushed black pepper, crushed cumin and yogurt. Cover and cook for 15 minutes until the chicken is tender.
3. In the end, add the cream, all spice and lemon juice. Mix well and cook until you see the oil floating on top.
All photos: Arhama Siddiqa
The views expressed by the writer and the reader comments do not necessarily reflect the views and policies of The Express Tribune.