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 m inutes to make it. What more? Everyone loves it!
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?
- 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.
- 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.
- 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.
- 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 it into a powder.
- Heat oil in a wok and add chicken pieces. Fry for 2 minutes on high heat until the 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 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.)
- 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.
- 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 karahi with remaining chili halves, coriander leaves and julienned ginger. Serve with hot naan, chapati, or roti .
Expert Tips
- I f 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.
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 k arahi 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
📖 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 k arahi 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
White Chicken Karahi
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.
Video
Notes
- Wok : Try to cook k arahi 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.
