1. Heat oil in a wok, add chicken and fry until it turns golden.
2. Add ginger garlic paste, green chili paste and salt.
3. Cook for 6-8 mins on medium flame.
4. In bowl, add yogurt, black pepper, roasted and crushed cumin and coriander crushed and mix well.
5. Add yogurt in chicken and mix well.
6. Cook for 6-8 mins or until yogurt water dries out and chicken is tender.
7. You can add 1-2 tsb water if required.
8. Add ginger (julienne cut), garam masala lemon juice, and Tetra pack cream 4 tbs – cook for few mins.
9. White chicken karahi is ready to serve with roti chapati or naan.