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5 from 11 votes

White Chicken Karahi Recipe

A creamy and mildly spiced curry with mild tartness from yogurt. Sprinkle ginger and chiles slices on each serving.
Course Main Course
Cuisine Indian, Pakistani
Keyword chicken curry, white karahi
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 3
Calories 531kcal


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 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


  • 2 inch ginger shredded


  • 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.


  • 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.


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