Gondhoraj Chicken White Karahi | গন্ধরাজ লেবু দিয়ে মুরগির সাদা কারাহি | Easy and Simple (2024) IN

White Chicken Curry or Karahi is a dish commonly served in Northern Indian planes and parts of Pakistan. The technique used in this karahi is that the chicken is cooked 60-70% first with onions and garlic and water, and oil/ghee is added later and the chicken is then fried in that oil.
In our kitchen we have elevated this dish with the zesty summer flavour of gondhoraj lime. A combination of gondhoraj lime leaves, zest and juice are used to give the karahi a lemony kick.
Best enjoyed with home- made chapatis.
Ingredients
1) Chicken 700 grams
2) White onions two small to medium (thinly sliced)
3) Garlic paste 1 tablespoon
4) Green chilies 3-4, chopped
5) Yoghurt 200 grams
6) White pepper - 1 teaspoonß
7) Jeera powder 1 teaspoon
8) Dhania powder 1 tablespoon
9) Fresh cream -50 grams
10) 4 Gondhoraj lemon leaves
11) Gondhoraj lemon zest
12) Gondhoraj lemon juice
13) Sunflower oil - Quarter cup
14) Salt - 1 tablespoon
15) Sugar - 1 teaspoon
Recipe
In a pan/karai put chicken, sliced onions, garlic paste and salt along with 1 cup water.
Add the gondhoraj lemon leaves, cover and cook on medium flame till water reduces and onions cook 90%, cooking the meat 70% as well.
Add yoghurt, and let the yoghurt release its water and cook out.
At the same time add coarse black pepper, white pepper, cumin and coriander powder and sugar and mix well
Add cooking oil and chopped green chilies and continue frying the chicken, till the gravy reduces a little.
Add cream and cook the cream out.
Finish with gondhoraj lemon zest and a dash of gondhoraj juice.
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[@sarbanisengupta6972]

Darun to... Easy as well...

[@SpiceKarya]

Thank you.

[@srabastisinha5994]

Thanks for the recipe

[@SpiceKarya]

Hope you enjoy

[@sanjuktachatterjee1811]

অসাধারণ

[@SpiceKarya]

ধন্যবাদ

[@kaberighosh6329]

Must try. Thank you for the easy recipe.

[@SpiceKarya]

Thank you.

[@ranitamukherjee-oy9nd]

I tried .1st Attempt.Super tasty . Again I will try the recipe tomorrow. Thanks spice karya

[@SpiceKarya]

Glad you liked it

[@ranitamukherjee-oy9nd]

Excellent. Never tried this recipe before. Will try. Thanks spice karya

[@SpiceKarya]

Thank you.

[@arpitaghosh1806]

Will try 👍👍

[@SpiceKarya]

Thank you.

[@arindammondal3703]

Eta try korbo

[@SpiceKarya]

Thank you.

[@abhimukherjeee6480]

অসাধারন হয়েছে, অবশ্যই চেষ্টা করব। তবে ক্রিম টা কি বাদ দেওয়া সম্ভব?

[@SpiceKarya]

ধন্যবাদ। হ্যাঁ ক্রিম বাদ দিয়েও করা যায়ে।

[@soumikchowdhury9649]

Unique. Just a question. After chicken, onion and yogurt have released water, how effective is it to add oil in that mix to fry the chicken? Or is the mustard oil added to give that extra kick?

[@SpiceKarya]

It's a technique used in Pakistani Punjab. There they half cook the meat/chicken, and then add oil, and fry the meat/chicken in it, unlike in Karachi or India where oil is the first ingredient that goes in. We will have a full series on this, where even daal is cooked and fried with oil added later.

[@jhowellfriedman]

Want to cook and then taste. Two questions: 1) as another commentator asked: after adding oil to the already liquid yogurt mixture, how do you fry? 2) why do you use a weight measure, grams, to apply to a liquid--cream. Why not ml?

[@SpiceKarya]

Dear Joel, after adding the yoghurt, let the yoghurt cook out for. 3-4 minutes, it will release its own water and then form into a gravy, when you add the oil, make sure its on high heat. We use measuring cups for oil.

[@sayanisengupta4462]

Etoh lonka kheli ? 😂

[@SpiceKarya]

😁