White Karahi recipe with cream

A creamy and mildly spiced curry with mild tartness from yogurt. Sprinkle ginger and chiles slices on each serving.
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 3


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
  • tablespoon ginger garlic paste
  • 1 medium (100 gram) onion , blend into paste
  • 1 tablespoon green chilli paste
  • ½ teaspoon all spice powder (garam masala)
  • ¾ cup yogurt , whipped (dahi)
  • ¼ cup cream
  • 4 medium green chili, divided


  • 2 inch ginger shredded


  1. Dry roast cumin, coriander and pepper in a pan and ground them into powder. Set aside.

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

Recipe Notes

To reheat the chicken, add a little milk if gravy is dry.