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Recipe how to make White Meat | Pakistani Kitchen

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Chicken White Meat

Cultural Context

Chicken dishes have been a staple in various cuisines around the world, often celebrated for their versatility and flavor. In many cultures, chicken is a symbol of comfort and nourishment, frequently featured in family meals and special occasions. Today, chicken white meat is enjoyed globally, with countless variations and cooking methods that highlight its adaptability.

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4 servings
Servings4
½ cup oil
1 tablespoon ginger-garlic paste
300 g chicken
2 tablespoons green chili (chopped)
1 cup yogurt
1 tablespoon cumin (ground)
½ teaspoon salt (to taste)
2 tablespoons milk
1 cup fresh cream
½ teaspoon garam masala
1

Heat ½ cup of oil in a great karahi (wok).

2

Add 1 tablespoon of ginger-garlic paste and 2 tablespoons of chopped green chilies, fry until the raw smell disappears.

3

Add 300 g of chicken to the karahi and fry on high heat to seal in the juices.

4

Continue stirring until the chicken changes color and is fully cooked.

5

Add 2 tablespoons of chopped green chili and fry for 1-2 minutes.

6

Add 1 cup of yogurt and mix well, cooking for 2 minutes.

7

Add 1 tablespoon of ground cumin and ½ teaspoon of salt to taste, adjusting as necessary.

8

Add 2 tablespoons of full-fat milk for creamy consistency.

9

Stir in 1 cup of fresh cream and mix well.

10

Add ½ teaspoon of garam masala and let it simmer for 2 minutes before serving.

Equipment Needed

karahi (wok)

Dietary

dairy-freegluten-free

Allergens

milksoy

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