Recipe
Why make it
A creamy, mild karahi made with yogurt, cashew paste, white pepper and green chillies. It's rich but gentle, and it's a good choice when you want something different from the usual red tomato karahi.
Serves 4
+ 9 more in the full recipe
Step 1 of 7
Drain the soaked cashews and blend them with 3 tablespoons of the yogurt and a splash of water into a completely smooth paste. Whisk this back into the rest of the yogurt and set aside.
Step 2 of 7
Heat the oil in a karahi over medium heat. Add the cardamom and ginger garlic paste and stir for about 1 minute until fragrant but not browned.
Step 3 of 7
Turn the heat to high and add the chicken. Fry, stirring often, for 8 minutes until the pieces turn white and opaque on the outside, with no pink showing. Do not let them brown.
Step 4 of 7
Add the salt, coriander, cumin, white pepper, black pepper, the slit green chillies and the water. Stir well, cover and cook on low heat for 15 minutes until the chicken is nearly tender.
Step 5 of 7
Lower the heat to the lowest setting. Add the yogurt and cashew mixture a little at a time, stirring constantly so it does not split. Cook for 5 minutes, stirring often.
The last 2 steps are in the full recipe.
Cook’s tip
Whisk the yogurt until smooth and add it on the lowest heat. Cold yogurt added to a very hot pan is the usual reason for a split sauce.
Ready to cook?
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