Chicken 1 kg 16 pieces

Green chilies ground 1 tsp

Ginger garlic paste 1 tsp

Salt 1 ½ tsp

Crushed and roasted cumin 1 ½ tsp

Black pepper coarsely crushed 1 tsp

Lemon juice ¼ cup

All spice ½ tsp

Green chilies 6 chopped

Ginger Julienne 2 tbsp

Fresh cream 4 tbsp

Oil ½ cup

Yogurt ½ cup


  • Heat oil in a wok, add ginger garlic paste and fry for a few minutes until it turns golden brown in color.
  • Add the chicken pieces, fry for 5 minutes, add salt, black pepper crushed, crushed cumin and yogurt, cover and cook for 15 minutes until the chicken is tender.
  • Lastly add the cream, all spice and lemon juice. Mix well and cook until the oil floats on top.
  • Serve the delicious chicken white karhai with nan or paratha.