1 kg mutton/ chicken
1 cup plain yogurt
1/2 cup oil or ghee
2 onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon coriander seeds, crushed ( 1/2 if chicken is used)
1 teaspoon cumin seeds, crushed ( 1/2 if chicken is used)
black pepper as required
salt to taste
1/2 bunch fresh coriander leaves, chopped
2-4 green chillies, thinly sliced
1 inch piece of ginger, thinly sliced
Heat oil in a deep pan or karahi. Saute ginger garlic paste in it.
Add onion and cook for 2-3 minutes or until translucent.
Now add Chicken and cook for 20 minutes or until all water of Chicken dries.
Now add 2 cups of water, coriander, cumin and salt. Cover and cook for 1 hour or until meat is almost tender.
Now add yogurt and black pepper, cook on high flame until the oil separates from the gravy and meat tenderize.
(note: if your chicken was tendered already remove the chicken and put yogurt in the curry)
Adjust the seasoning. Garnish with fresh coriander leaves, green chillies and sliced ginger. Delicious White boneless chicken Karahi is ready to serve.