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Home » Recipes » Chicken Main Dishes

Posted by Mariam Sodawater on Feb 23, 2022 (Updated Oct 28, 2024)

White Chicken Karahi

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5 from 15 votes

This post may contain affiliate links.

Ready for some karahi twist? This creamy white chicken karahi is super easy to make and it is so finger-licking good. You need just a few ingredients and less than 30 minutes to make it. What more? Everyone loves it!

Chicken White Karahi is ready to be served.

White karahi is a Pakistani Dhaba (roadside restaurant) food. It is a white-colored tomato-free version of traditional red karahi. It is enriched with yogurt and cream. The recipe evolved in the hands of restaurant cooks.

This White Chicken Karahi recipe is an amazing day-saver and even a face-saver. When you have no time to cook or you have unexpected guests or you have been out the whole day and you don’t want to order food because you want home-cooked food.

This easy recipe of white karahi never disappoints on such occasions. And, did I tell you that kids love it?

Jump to:
  • Why does this recipe work?
  • Ingredients
  • How to make it?
  • 📖 Recipe
  • 💬 Comments

Why does this recipe work?

Making White Chicken karahi is very easy. If you keep these things in mind you can create a delicious karahi in no time with a number of variations.

A close up shot of chicken white karahi garnished with green chillies and a slice of lemon.
  • Wok: The key equipment to karahi making is 'karahi' or 'wok' itself. The large surface area that this vessel provides adds a lot to the flavor. Try to invest in a good non-stick karahi.
  • Creamy factor: White karahi needs a creamy factor for that white color. We are using cream and yogurt both of which are dairy products. Non-dairy options would be cashew or almond cream or coconut milk.
  • Roasting the spices: This is another huge flavor maker. The nutty flavor of roasted cumin lifts the whole taste of karahi.
  • One pot recipe: The best part is that you need just one pot to make this recipe which means one less pot for dish-washing.

If you invest in a karahi here are other recipes to make in karahi like Lamb karahi, Tikka karahi , white chicken korma and Paneer Reshmi Handi.

Ingredients

The visual of White Karahi ingredients is clear, just check the below section if unsure of any ingredients or looking for a substitute.

Ingredients of white karahi on white background.
  • Bone-in chicken: I personally, prefer bone-in chicken for any karahi because the bones releases the fats that enhance the flavor of karahi. If using boneless chicken cubes then consider adding chicken broth instead of water in the recipe.
  • Whole Spices: The spices of white karahi are really simple. The key is roasted and coarsely ground cumin and coriander. You can always keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of the extra work at the last moment.
  • Onion paste: Simply ground onion in a processor until it is a paste.
  • Cream and Yogurt: If you are looking for non-dairy options, you can add coconut cream and cashew paste too. Nut cream and nut milk can also be added. But the taste will change a little bit.
  • Ginger garlic paste: This is simply ginger and garlic grounded together in equal quantity by weight.
  • Ginger and green chilies make a typical garnish for any karahi. I like to add chilies immediately after removing them from the heat and covering the pot so the chilies get cooked in the steam. Add ginger to individual servings as per taste or skip it.

How to make it?

Making white chicken karahi is very easy, do check the expert tips section for more variations in the method.

A collage of steps to prepare chicken and spice mix.
  1. Dry roast coriander, cumin, and black pepper in a pan. (Protip: Consider switching black pepper with white pepper if you want whiter color. )
  2. Then grind it into a powder.
  3. Heat oil in a wok and add chicken pieces. Fry for 2 minutes on high heat until the pinkish hue vanishes.
  4. With the heat still on high, add ginger garlic paste, chili paste, and onion paste. Keep stirring. (Protip: If using fresh ginger, garlic and chilies, ground all three and onion together into a paste, add a little water if needed to pulse.)
Steps to make gravy for chicken karahi.
  1. Add the grounded spices of step 1. (You can see the grounded spices are neither very coarse nor very fine). Also add garam masala if using. (Whole spice powder is optional because it darkens the color of karahi.)
  2. Cook for 5 minutes on high heat stirring until the onion water gets dry and the onions have softened. Add yogurt, cover, and cook for 10-15 minutes until chicken is tender and yogurt water dries and desired consistency is reached.
  3. The chicken is tender and a layer of oil has separated on top. Add cream and cook for 2 minutes. Avoid too much cooking on high heat after adding cream.
  4. When a layer of oil separates on the top your white Karahi is ready. Cut medium green chili into halves and remove seeds. Add half of it in white karahi for aroma and save the remaining half for garnish.
A close up shot of white karahi in the wok.

Garnish white karahi with remaining chili halves, coriander leaves and julienned ginger. Serve with hot naan, chapati, or roti.

Expert Tips

  • If planning meal preps ahead for white karahi, simply marinate the chicken with everything in the recipe except yogurt and cream.
  • Then stir-fry the chicken on high heat until the chicken changes its color and the masala is fried. Then add yogurt and follow the remaining step as it is. And it’s so simple. I particularly wanted to share this pre-marination trick so someone can benefit.
  • You can also choose other meats like lamb or beef and make karahi similarly. The method will be the same just that the red meat will take longer to cook and make sure the meat is fully cooked before adding yogurt.
  • You can have less or more liquid in the karahi. The photo of white karhai in the begining of post is dry while the one in the last has more gravy. So adjust gravy as per preference and burn excess water as needed on medium-high heat.

FAQs

Can I freeze Chicken white karahi?

Yes, White karahi can be frozen and it will retain its taste. The texture will be changed as the cream might curdle and release the oils. But it will still taste good. Consider adding some milk when reheating karahi.

Can I double the white karahi recipe?

Yes, you can double this recipe and still cook in the same karahi. But if making karahi for more than 1 kg chicken, consider using two separate karahi as overcrowding will not allow quick cooking and searing that is necessary for any karahi. Alternatively, use a very large karahi that is not usually present at home.

Can I make karahi in a pot?

Try to cook karahi in a wok (karahi) but if you don’t have one, you can cook in a large pot or pan that allows a lot of searing and stir-frying surfaces.

Hungry for Karahi? Check these!

  • Lahori Chargha
  • Balochi Tikka Karahi
  • Karahi Gosht
  • Chicken Karahi Recipe

If you try this white karahi recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

White Chicken Karahi

A creamy and mildly spiced curry with mild tartness from yogurt. Sprinkle ginger and chiles slices on each serving.
5 from 15 votes
Print Pin Rate
Prep: 7 minutes minutes
Cook: 20 minutes minutes
Total Time: 27 minutes minutes
Servings : 3
Calories: 531kcal

Ingredients

Grounded spices:

  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon whole black pepper

For white Karahi

  • ½ kg chicken pieces
  • ¼ cup oil
  • Salt to taste
  • 1½ tablespoon ginger garlic paste
  • 1 medium onion, blend into paste
  • 1 tablespoon green chilli paste
  • ½ teaspoon garam masala powder, optional
  • ¾ cup yogurt, whipped
  • ¼ cup cream
  • 4 medium green chili, divided

Garnish

  • 2 inch ginger, shredded

Instructions

  • Dry roast cumin, coriander and pepper in a pan and ground them into powder. Set aside.
  • Heat oil in a wok and fry chicken pieces for 2 minutes on high heat until colour changes.
  • Mix in onion paste, ginger garlic paste, green chilli paste and grounded spices. Fry for 5 minutes until onion water is dried.
  • Add yogurt, mix and cover the lid. Cook on medium heat for 10-15 minutes until chicken is tender.
  • Next, add cream and cook for 1 more minute.
  • Remove seeds of chilies and cut into two halves lengthwise. Mix half of chillies in karahi.
  • Garnish with shredded ginger and remaining chili halves.

Notes

  • Wok: Try to cook karahi in a wok (karahi) but if you don’t have one then you can cook in a large pot or pan that allows a lot of searing and stir-frying surfaces.
  • Bone-in chicken: The bones release the fats that enhance the flavor of karahi. So stick to the bone-in chicken.
  • Whole Spices: You can alway keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of the extra work at the last moment.
  • Onion paste: Simply ground onion in a processor until it is a paste.
  • Cream and Yogurt: If you are looking for non-dairy options, you can add coconut cream, cashew paste, nut cream, and nut milk. But the taste will change a little bit.
  • Ginger garlic paste: This is simply ginger and garlic grounded together in equal quantity by weight.
  •  Add ginger to individual servings as per taste or skip it.
  • To reheat the chicken, add a little milk if gravy is dry.

Nutrition Information

Calories: 531kcal ,Carbohydrates: 5g ,Protein: 24g ,Fat: 45g ,Saturated Fat: 12g ,Trans Fat: 1g ,Cholesterol: 120mg ,Sodium: 136mg ,Potassium: 366mg ,Fiber: 1g ,Sugar: 3g ,Vitamin A: 532IU ,Vitamin C: 3mg ,Calcium: 110mg ,Iron: 2mg
Author : Mariam Sodawater

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Comments

    5 from 15 votes (12 ratings without comment)

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Sarah says

    March 07, 2023 at 6:44 am

    I just made this and it turned out delicious! Super easy to make. Thank you!

    Reply
    • Mariam Sodawater says

      March 07, 2023 at 4:01 pm

      Thanks a lot, Sarah for the review. See! I told you, it is very easy to make everyone loves it.

      Reply
  2. Naqia Khambaty says

    May 08, 2022 at 9:00 pm

    5 stars
    Cooked this chicken yesterday. It turned out to be finger licking good.

    Reply
    • Mariam Sodawater says

      May 09, 2022 at 5:43 pm

      OOh! It is so good to hear that you liked it. Thanks for stopping by and leaving a 5-star rating!

      Reply
  3. Amna says

    August 27, 2021 at 1:48 am

    5 stars
    Very helpful 🙂

    Reply
    • Mariam Sodawater says

      August 27, 2021 at 12:31 pm

      Thank you a lot for your valuable review.

      Reply
  4. zia says

    June 22, 2021 at 1:07 pm

    5 stars
    Though my comments at this time, only pertinent to the contents and explanation of the recipe. which seems easy and worth trying for a novice cook like me. Hope it will come somewhat as close to the picture and taste better.
    Thanks for sharing.

    Reply
    • Mariam Sodawater says

      June 22, 2021 at 1:13 pm

      Thanks for the comment.

      Reply
  5. Ruhi khan says

    April 01, 2021 at 1:00 am

    Masha Allah looks too yummy.In sha Allah will try. White karahi chicken is in the top of my favorite recipes. Will try.

    Reply
  6. Noor says

    August 07, 2020 at 5:31 pm

    What to substitute with if I don't have cream

    Reply
    • Recipe 52 says

      August 07, 2020 at 5:34 pm

      Malai, whipping cream, coconut cream or coconut milk powder, ground cashew, Greek yogurt

      But for best results use cream.

      Reply
  7. Sairah Naeem says

    November 19, 2019 at 2:05 pm

    Salam. I made this recipe, it was very delicious. I add white pepper instead of black so the color was so appealing. Thanks for revealing your secret ☺️

    Reply
    • Recipe 52 says

      November 21, 2019 at 12:56 pm

      Thank you so much for leaving this feedback. I, personally like black pepper more that white. But that was very clever of you to adapt for a lovely white color.

      Reply
  8. Areej410 says

    June 13, 2019 at 9:36 pm

    Hi, I made this and it was delicious. I have some leftover for which i’d Like to increase the curry. How can I do it?

    Reply
    • Recipe 52 says

      July 11, 2019 at 12:10 pm

      Thanks for the feedback.To increase gravy add more creamy and milk. Also adjust spices as needed.

      Reply
  9. benazer noor says

    December 15, 2018 at 3:02 am

    Hi, a very good topic I like this article Hi, very good article thanks for sharing. keep up the good work.
    Hi, your all blogs very informative and nice.

    Reply
  10. Anonymous says

    October 29, 2018 at 10:42 am

    Want this recipe in mutton

    Reply
    • Recipe 52 says

      October 29, 2018 at 1:21 pm

      You can make it in mutton similarly, Cooking would be increase up to 20 minutes until mutton is tender.

      Reply
  11. Anonymous says

    May 04, 2018 at 2:28 pm

    Lovely recipies add more recipies thanks

    Reply
    • Recipe 52 says

      May 04, 2018 at 3:22 pm

      Thank for coming! ??

      Reply
  12. Nawab Tanweer Ahmad says

    May 02, 2018 at 12:10 am

    My Favorite.

    Reply
    • Recipe 52 says

      May 02, 2018 at 12:11 am

      Thanks ?

      Reply

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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