White Karhai

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Occasion: Any		Total servings: 6-8
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: Chicken 30 min; mutton 60 min
How to serve: Hot

White Karhai recipe by La Tanya at PakiRecipes.com.
Tasty blend of meat and spices cook together.

1 kg chicken Click to find more about chicken

or mutton
1/2 c yogurt
1 t salt Click to find more about salt

2 Tb garlic Click to find more about garlic

/ginger

paste
1/2 to 1 kg tomatoes, diced
1/2 to 1 t chili powder
1/2 to 1 t garam malala
1 t coriander powder
1/2 to 1 t ground black pepper Click to find more about black pepper

1/4 t tumeric
1 bay leaf
2 inch cinnamon Click to find more about cinnamon

stick
3 cardamon pods
3 cloves
Green chilies
Cilantro and red chili flakes for garnish

TIP: USE LESS YOGURT IF NOT SO SOUR IS DESIRED.
In a separate pot place all ingredients, EXCEPT TOMATOES, CILANTRO, AND GREEN CHILIS. Mix and stir well.
With chicken Click to find more about chicken

add 1 cup water; with mutton add 2 cups water.
Bring to boil and afterwards simmer over medium/medium low heat until water is reduced leaving only the tender meat and masala. (ABSOLUTELY NO LEFTOVER WATER).
In a separate fry pan or karhai, fry diced tomatoes in 1/2 cup oil (use more oil if desired). Add desired amount of green chiles and fry until tomatoes are reduced leaving only the pulp.
Carefully add meat and masala to karhai mixing and folding gently. Garnish with cilantro and red chili flakes.
Serve with choice of naan, roti, or steaming rice along side with lemon, salad, and raita.