Peshawari White Karahi

Ingredients

• 180 g Yogurt
• 500 g Chicken Thigh
• 80 ml Heavy Cream
• 1 pcs Onion
• 1 tbsp Ginger Garlic Paste
• 3 pcs Green Chili
• 15 g Coriander
• 1 pcs Ginger
• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 4 pcs Green Cardamom
• 1 pcs Cinnamon Stick
• 4 pcs Cloves
• 1 tsp White Pepper
• 0.5 tsp Black Pepper
• 2 tsp Salt
• 1 pcs Lemon

Method

1. Slice {onion}, slice {green_chili} and {ginger}, chop {coriander}, and pat {chicken_thigh} dry so it sears instead of steaming.
2. Heat a karahi or wide wok over medium-high heat, add {ghee}, then sear {chicken_thigh} with {salt} in a single layer for deep golden edges, turning as needed so the fond develops without burning.
3. Lower to medium heat, add {cumin_seeds}, {green_cardamom}, {cinnamon_stick}, and {cloves} to the hot {ghee} and bloom until fragrant. Add {onion} with a pinch more {salt} and cook until deep golden, then stir in {ginger_garlic_paste}, {white_pepper}, and {black_pepper} until the masala smells sweet and toasty.
4. Whisk {yogurt} until smooth, lower the heat, and stir it into the karahi so it does not split. Add {green_chili} and another pinch of {salt}, then cover loosely and simmer until {chicken_thigh} is tender, the masala thickens, and the fat begins to separate.
5. Stir in {heavy_cream} over low heat and reduce briefly until glossy and lightly clinging to the {chicken_thigh}. Fold in most of the {coriander} and half the {ginger}, then taste and brighten with {lemon}.
6. Rest the karahi off the heat briefly, then spoon into warm bowls and top with the remaining {coriander} and {ginger} for a fresh, sharp finish.