Chutney Chicken Karahi
This Chutney Chicken Karahi is a great new addition to your curry collection. It's made with a chutney paste that blends beautifully with the chicken and spices
Ingredients
- ¼ cup oil
- 1.5 lb chicken thighs
- ½ teaspoon salt adjust later
- 1 tablespoon ginger and garlic paste
- Green Chutney Paste pulse/blend ½ cup cilantro, ¼ cup mint, ½ or 1 whole green chili based on desired spice level
- ½ cup plain Greek yogurt or whole milk yogurt
- 1 teaspoon white pepper
- 1 ½ teaspoon cumin
- 2 teaspoon coriander
- 1 green chili chopped
- Ginger Julienned for garnish
Instructions
- In a wok on high heat, add oil and fry the chicken until no longer pink then add salt and ginger garlic paste.
- Cook for a couple minutes and then add the green chutney paste. Stir for another minute, then add yogurt and mix well for 2-3 minutes.
- Next cook the chicken covered on medium heat for 15 mins. The yogurt will release its water so no additional water is needed.
- After 15 mins, remove the lid and add the spices (white pepper, cumin and coriander) on very high heat and stir until the oil separates. On high heat, the water will evaporate from the curry and the flavor will deepen until you start noticing the bubbles get bigger.
- Stay patient and continue with the bhoonna process until the oil starts to ooze out and float to the surface.
- Add a touch of water to create a little sauce and garnish with ginger.