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!
Updated on 23rd, February 2022 with new step collages and Ingredients shot. The recipe remains the same.
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 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 quick recipe of white karahi never disappoints on such occasions. And, did I tell you that kids love it!
Why this recipe works?
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.
- Wok: The key equipment to karahi making is 'karahi' or 'wok' itself. The large surface area that this vessel provides add a lot to the flavor. Try to invest in a good non-stick karahi.
- Creamy factor: White Chicken karahi needs a creamy factor for that white color. We are using cream and yogurt both 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 lift 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 and Paneer Reshmi Handi.
Ingredients and Substitues
The visual of White Karahi ingredients is clear, just check below section if unsure of any ingredients or looking for substitute.
- Bone-in chicken: I personally, prefer bone-in chicken for any karahi because the bone releases the fats that enhance the flavor of karahi.
- Whole Spices: The spices of white karahi are really simple. The key is roasted and coarsely grounded cumin and coriander. You can always keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of 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 chili make a typical garnish for any karahi. I like to add chilies immefiately after removing from heat and covering the pot so chillies get cooked in the steam. Add ginger on individually servings as per taste or skip it.
How to make?
Making white chicken karahi is very easy, do check the expert tips section for more variations in the method.
- Dry roast coriander, cumin, and black pepper in a pan. (Protip: Consider switching black pepper with white pepper if you want whiter color. )
- Then grind into a powder.
- Heat oil in a wok and add chicken pieces. Fry for 2 minutes on high heat until pinkish hue vanishes.
- 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.)
- Add 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 darken the color of karahi.)
- Cook for 5 minutes on high heat stirring until onion water gets dry and 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.
- 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.
- 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.
Garnish white chicken karahi with remaining chili halves and shredded ginger. Serve with nan, 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 chicken on high heat until the chicken changes its color and 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 meat is fully cooked before adding yogurt.
FAQs
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.
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.
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.
Hungry for Karahi? Check these!
If you try this white chicken 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 Recipe
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.
Naqia Khambaty says
Cooked this chicken yesterday. It turned out to be finger licking good.
Mariam Sodawater says
OOh! It is so good to hear that you liked it. Thanks for stopping by and leaving a 5-star rating!
Amna says
Very helpful 🙂
Mariam Sodawater says
Thank you a lot for your valuable review.
zia says
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.
Mariam Sodawater says
Thanks for the comment.
Ruhi khan says
Masha Allah looks too yummy.In sha Allah will try. White karahi chicken is in the top of my favorite recipes. Will try.
Noor says
What to substitute with if I don't have cream
Recipe 52 says
Malai, whipping cream, coconut cream or coconut milk powder, ground cashew, Greek yogurt
But for best results use cream.
Sairah Naeem says
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 ☺️
Recipe 52 says
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.
Areej410 says
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?
Recipe 52 says
Thanks for the feedback.To increase gravy add more creamy and milk. Also adjust spices as needed.
benazer noor says
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.
Anonymous says
Want this recipe in mutton
Recipe 52 says
You can make it in mutton similarly, Cooking would be increase up to 20 minutes until mutton is tender.
Anonymous says
Lovely recipies add more recipies thanks
Recipe 52 says
Thank for coming! ??
Nawab Tanweer Ahmad says
My Favorite.
Recipe 52 says
Thanks ?