White Chicken Karahi with Yoghurt and Black Pepper
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 200 g natural yoghurt
- 3 tbsp ghee
- 5 garlic cloves
- 20 g fresh ginger, cut into fine strips
- 3 fresh green chillies
- 1 tsp black peppercorns, coarsely crushed
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 42.9 g
- Carbohydrate
- 6.6 g
- of which sugars
- 4.4 g
- Fat
- 35.7 g
- of which saturates
- 14.2 g
- Fibre
- 0.5 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a karahi or wide pan and fry the garlic cloves and half the ginger strips for 1 minute.
- 2
Add the chicken pieces and fry over high heat for 8 minutes, turning, until lightly browned but not coloured too deeply, keeping the karahi pale.
- 3
Whisk the natural yoghurt until smooth and stir it in a spoonful at a time, then cover and simmer for 25 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 4
Uncover, stir in the crushed black peppercorns and fresh green chillies, and simmer for 5 minutes to thicken the sauce.
- 5
Scatter with the remaining ginger strips and the fresh coriander, and serve with naan.
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