One Pot Creamy Chicken Karahi (One Pot Creamy Wok Chicken)
Happiness isn’t good food only… It also includes less dishes to wash after cooking and eating. Luckily, most of our desi food require fewer pots and pans during cooking. Preparation, however, can be another story but this Creamy Chicken Karahi is simply a one pot meal (or should it be one karahi?!) and since there is no marination or pre prep it is a simple and convenient dish. Just like most chicken karahi like Shinwari Karahi or Balochi Chicken Karahi it is pretty quick to cook as well.
Another thing you might have noticed about regular desi food is that they usually are brownish or reddish brown in appearance which is completely fine and acceptable given the way food is prepared and ingredients involved but once there is a get together aka dawat or dinner that falls into formal category *some* people do have a problem with color monotony on the table. Of course there are rice, salad and raita to curb monochromatic scheme laid on the table but *some* people do feel that gravies should be given enough stage time to shine with there presence too. We eat with our eyes first after all! A karahi with subtle white color and creamy texture is an excellent addition to tone down and break the chain of brownish/reddish food.
For this karahi, there is no tomato, tomato puree or yogurt required. There is only dairy cream along with some coconut milk to provide the base and body to the karahi. As for other seasonings and spices, there are just a few added to this karahi which are more than enough to uplift the taste while keeping the color and tint in check. Since this karahi is named after it’s appearance and color, there is no extra frying or pan roasting involved because pan browning will change the color of the meat and the karahi will become brownish so the most important step while making a white karahi is to keep an eye on the color changes while cooking. The method is simple, first chicken is sauteed in heated oil to evaporate extra moisture. This step also cooks the outer area of the meat which locks all the juices inside to keep the meat moist and tender once cooked and also helps meat to maintain it’s shape during cooking. Ginger and garlic are integral elements in our cooking and gives a nice slightly toasted flavor to the meat and for this karahi we use ginger paste and garlic paste. Then some water is poured in to tenderize the chicken followed by mild spices like cumin, coriander and white pepper. Then comes coconut milk and cream which are added once chicken is done and at this point, chicken is cooked over low flame for few minutes to get all the flavors blend in well. Green chillies, black pepper and garam masala powder are the last ones to join the party and remember to switch off the flame once they are added because they will intensify the color if cooked.
Usually karahi aren’t served with rice but hey, all bets are off once you have gluten restriction in the house plus I think this particular creamy karahi pairs well with fried vegetable rice as there will be more color and textures. I would strongly recommend to de seed green chillies for this karahi because the flavor should be kept light, airy and subtle since there is cream in it. The aroma and slight kick of green chillies is more than enough for this special karahi along with thinly sliced ginger which also ties all the flavors well. Another thing I have noticed that adding salt towards the end of the cooking keeps the meat moist and juicy.
One Pot Creamy Chicken Karahi
Give regular chicken karahi a make over with subtle flavors, creamy appearance and velvety texture.
- ⅓ cup cooking oil (I used corn oil)
- 1200 gm chicken with bones, cut into 16 pieces
- 1½ tbsp ginger paste
- 1½ tbsp garlic paste
- ¾ cup water
- 1 tbsp white cumin seeds, freshly crushed
- 1 tbsp coriander seeds, freshly crushed
- 1 tsp white pepper powder
- ½ cup coconut milk
- 1 tsp salt
- 250 ml cream (I used Tetra Pack)
- 2 big fresh green chillies, cut lenghthwise
- ½ tsp black pepper powder
- ¾ tsp garam masala powder
- sliced ginger and garlic for garnish
In a wok, heat oil. Add chicken and cook over medium high flame while stirring at regular intervals, about 4-5 minutes or till water from the chicken evaporated and chicken no longer appears pink. Make sure not to let it turn brown.
Add ginger paste and garlic paste with water. Cover and let cook for about 10 minutes over medium flame or till water is reduced to almost half.
Uncover, add in crushed white cumin and coriander with white pepper. Cover and cook for 5 minutes.
Take the lid off and pour in coconut milk. Sprinkle salt and mix well. Cover and cook for another 3 minutes over low medium flame.
Remove the lid, stir well and add in cream and green chillies. Mix thoroughly. Cook for a minute, uncovered.
Sprinkle black pepper powder and garam masala powder. Mix well and turn the flame off immediately.
Garnish with sliced ginger and extra green chillies. Serve with rice or naan.