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White Chicken Karahi

White Chicken Karahi
  • Prep Time: 10 min
  • Total Time: 35 min
  • Servings: 4

A perfect dish to make for last minute guests. This creamy curry will convince them that you are an expert chef!


HEAT oil in a large skillet or karahi over medium- high. Sear chicken 2-3 minutes on each side or until golden brown. Remove from the skillet and set aside.

ADD onion, ginger garlic paste, cumin, garam masala and green chili paste. Cook 2-3 minutes or until soft and fragrant. Add yogurt and cook until liquid evaporates.

RETURN chicken to the pan and add cream. Reduce heat to low and allow to cook for 12-15 minutes or until the chicken is cooked through and the internal temperature reads 185˚F (85˚C).

SEASON with lemon juice, salt and pepper. Serve hot garnished with cilantro.


2 tbsp (30 mL) Vegetable oil
1 Package Mina™ Chicken Leg Quarters, cut into 4 pieces
1 Large onion, grated
2 tbsp (30 mL) Ginger garlic paste
2 tsp (10 mL) Ground cumin
½ tsp (2 mL) Garam masala
¼ cup (60 mL) Green chili paste
1 cup (250 mL) Plain yogurt
½ cup (125 mL) Table cream (18%)
2 tbsp (30 mL) Lemon juice
Salt and pepper
Cilantro (coriander leaves)
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