Chicken Malai Karahi

Name: Chicken Malai Karahi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 1 kg chicken; 150 ml cream; 4 green chilies; 1 tbsp white pepper; 3 tbsp butter; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken, karahi

Chicken Malai Karahi finds its roots in the bustling kitchens of Islamabad, where home cooks embrace generous helpings of butter and cream. This is not a dish that adheres to strict measurements; instead, it respects the instinctual adjustments of a seasoned hand. With a focus on sharing, it embodies the communal spirit of Pakistani dining, inviting friends and family to gather around the table.

Expect a rich, velvety sauce that clings lovingly to each piece of tender chicken. The subtle heat of green chilies dances with the creamy base, while white pepper adds a gentle warmth. Salt is thoughtfully balanced, enhancing the dish's natural flavors without overpowering them. Serve it hot, with fresh naan or rice to mop up every last drop.

Ingredients

1 kgchicken
150 mlcream
4green chilies
1 tbspwhite pepper
3 tbspbutter
to tastefine sea salt

Method

Start by patting the 1 kg of chicken dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and 1 tablespoon of white pepper, ensuring an even coating. Heat 3 tablespoons of butter in a large karahi or deep pan over medium-high heat. Once the butter is melted and begins to foam, add the chicken pieces in a single layer, skin side down if applicable, and brown them until they develop a golden crust, turning occasionally to ensure even browning on all sides.
Once the chicken is browned, add 4 finely sliced green chilies to the pan. Stir them into the chicken, allowing the chilies to release their aroma and soften slightly. Continue cooking until the chilies are tender, which should take a few minutes, and the chicken is cooked through, with juices running clear when pierced.
Pour in 150 ml of cream, stirring well to combine with the chicken and chilies. Allow the mixture to come to a gentle simmer, reducing the heat to medium-low. Let the sauce thicken slightly, stirring occasionally, until it coats the back of a spoon and the chicken is enveloped in a creamy, rich sauce.
Taste the sauce and adjust the seasoning with more fine sea salt if necessary, keeping in mind that the dish should have a balanced, creamy flavor with a hint of heat from the chilies.
Finish the dish by garnishing with freshly chopped herbs, such as coriander, if desired, to add a fresh contrast to the rich sauce. Serve the Chicken Malai Karahi hot, ideally with naan or steamed rice, ready to be shared around the table.