Easy Pakistani style White Chicken Karahi - This White Chicken Karahi is the creamy version of Chicken Karahi. It is just as flavourful as Chicken Karahi with aromatic spices throughout and tender chicken pieces. The recipe is part of Pakistani Cuisine but is popular across the Indian subcontinent and in Indian Restaurants. If you are a fan of Karahi recipes, why not try this Lamb Karahi?
This is an easy recipe that is quick to make, making it the perfect dish for a mid week meal. Serve with Chapatti, Naan, How to cook fluffy Basmati Rice perfectly every time or with Jeera Rice.
White Chicken Karahi Recipe
A Kadai (or Karahi) is a Wok. So White Chicken Karahi is a Creamy Chicken recipe that is usually cooked in a wok.
In this recipe, Chicken is stir fried in a wok or a pot over high with Ginger, Garlic, Green Chilli and Salt are added. No Tomatoes are added in this recipe.
Yoghurt is then added with some Spices and it is all cooked together before the dish is finished with Garam Masala and Cream. You can also add Lemon Juice but I don’t.
Ingredients in White Chicken Karahi
Here are the ingredients you need and some notes that may help along the way:
Oil/Ghee
This recipe is usually has a lot of Oil in it but I cut that down to make it a little lighter. Usually the oil separates and is quite visible on top of the Karahi. You can add more Oil if you like. You can also add more oil and then ladle it out at the end before serving.
Chicken
Chicken Karahi is usually made with very small pieces of bone-in Chicken.
You can also make it with just drumsticks and thighs if you like. If you prefer to use boneless chicken, you will need to cook it for around half the time.
Ginger
Fresh Ginger is best as there are so few ingredients in this recipe (compared to most curries!) But you can always use Ginger paste or frozen (defrosted) blocks if that is all you have.
Garlic
Fresh Garlic is the best option but you can use a paste instead. You can also use Ginger, Garlic Paste instead which is a combination of the two usually in equal quantities.
Green Chilies
You can use a Green Chili Paste or pierced green Chillies.
Yoghurt
Plain or Greek Yoghurt is best. Even Natural Yoghurt works.
Spices
We use Ground Black Pepper, Cumin Powder, Coriander Powder and a tsp Garam Masala powder. The Black Pepper can be replaced with White Pepper.
Cream
Double Cream or Heavy Cream is added to the recipe to adds richness flavour and creaminess. It can be left out.
How to make Karahi Chicken
Heat Oil over medium/high heat.
Add Chicken, Ginger, Garlic, Green Chillies and Salt. Cook for 15 minutes over medium-high heat until it is beginning to go white all over.
In a medium bowl, combine Yoghurt, Black Pepper, Cumin and Coriander and whisk till combined.
Mix Yoghurt into Chicken and cook for 10 minutes.
Add Garam Masala and Cream and cook for 2-3 minutes over low heat.
Check that the chicken is cooked through before serving. If you are using large pieces, they will need more time to cook through fully.
Serve topped with Coriander Leaves, sliced Green Chillies and Julienned Ginger.
What to serve with White Chicken Karahi
Roti or Jeera Rice, Ninja Foodi Rice or Basmati Rice.
Hot Naan
Chapatti
Tips for making the best White Karahi Chicken
Ghee
You can use Ghee instead of Oil in this Recipe.
Roasted Spices
If you prefer you can use whole spices.
To do this, roast Cumin Seeds, Black Pepper and Coriander Seeds in a dry pan for 20 - 30 seconds until fragrant and grind them to a powder instead of using store brought powders.
This will add more flavour. We do that in this popular Chicken Hyderabadi recipe.
Onions
Karahi recipes do not include Onions.
However if you want to add Onions, cook them in Oil as you normally would at the beginning until golden brown and add the Chicken once the Onions have browned.
How to cook Chicken Karahi
This recipe is all about high temperatures and movement.
Cook uncovered on high to get the most flavour out of the Chicken and Spices (also known as bhuna). That way the sauce gets all rich and caramelised and you get a tastier Chicken Karahi.
Once the Cream has been added though, turn the heat right down so that it doesn’t split.
Garam Masala
Garam Masala varies a lot between brands with some being more potent then others.
Always add it towards the end of the cooking time. Add a pinch and then add more according to your preference.
How to make Ahead
The easiest way to make this recipe ahead is to marinade the meat in Yoghurt, Ginger, Garlic, Green Chillies, Ground Black Pepper, Ground Cumin, Ground Coriander, Garam Masala.
And place in the fridge for 24 hours. Then add Oil to a pot. Once hot, add the Chicken and marinade and cook for 25 minutes.
Stir in Cream and cook for a few minutes, then serve.
Storage
This recipe keeps well in the fridge for up to 3 days. Cover and store in an airtight container or a dish covered with cling film.
I would not recommend freezing it as it will split.
Variations
This recipe can be made with Lamb/Mutton and with Chicken Breast. If making with Lamb or Mutton, you will need to cook it for much longer. White Mutton Karahi is delicious so do give that a go!
If making with Chicken Breast, cook for 15 - 20 mins in total.
FAQ's
Does Chicken Karahi have onions in it?
A Chicken Karahi never has Onions in it. Which saves a lot of time as usually just the cooking of the onions adds a significant chunk of time when making a curry.
What cut of Chicken is used in Chicken Karahi?
Chicken Karahi is generally made from a cut up whole chicken. It is usually a larger chicken cut into 14 - 18 pieces.
Is Chicken Karahi hot?
You can make it hot but it is actually pretty mild.
To make it hotter, add more Green Chillies and add some Red Chilli Powder too.
Do I need a wok to make Chicken Karahi?
It is best made in a wok because of the larger surface area, the wok material and because the recipe is best made over high heat but you can use any good quality pot.
Is it better to use Whole Spices in Chicken Karahi?
Yes it is.
It is best to dry roast them in a dry pan first (Cumin, Coriander and Black Pepper) and then grind them down. This brings out their flavour a lot more.
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Easy Pakistani style White Chicken Karahi
Easy Pakistani style White Chicken Karahi - This White Chicken Karahi is the creamy version of Chicken Karahi. It is just as flavourful as Chicken Karahi with aromatic spices throughout and tender chicken pieces. The recipe is part of Pakistani Cuisine but is popular across the Indian subcontinent and in Indian Restaurants.
This is an easy recipe that is quick to make, making it the perfect dish for a mid week meal. Serve with Chapatti, Naan or with Jeera Rice.
Ingredients
- 3 tbsp Oil Vegetable, Mustard, Corn or Ghee
- 2 lb Chicken cut into 12 pieces or Drumsticks and Thighs
- ½ tbsp Ginger Paste
- ½ tbsp Garlic Paste
- 1 tsp Salt
- 190 g Yoghurt Plain/Greek or Natural
- 1 tsp Black Pepper Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Garam Masala Powder
- 60 g Double Cream
Optional Toppings
- 2 Green Chillies Pierced
- Small Piece Ginger Peeled and Julienned
- Coriander Leaves
Instructions
-
Heat Oil over medium/high heat.
-
Add Chicken, Ginger, Garlic, Green Chillies and Salt. Cook for 15 minutes over medium-high heat until it is beginning to go white all over.
-
In a medium bowl, combine Yoghurt, Black Pepper, Cumin and Coriander and whisk till combined.
-
Mix Yoghurt into Chicken and cook for 10 minutes.
-
Add Garam Masala and Cream and cook for 2-3 minutes over low heat. Check that the chicken is cooked through before serving. If you are using large pieces, they will need more time to cook through fully.
-
Serve topped with Coriander Leaves, sliced Green Chillies and Julienned Ginger.
Recipe Notes
What to serve with White Chicken Karahi
Roti or Jeera Rice, Ninja Foodi Rice or Basmati Rice.
Hot Naan
Chapatti
Tips for making the best White Karahi Chicken
Ghee
You can use Ghee instead of Oil in this Recipe.
Roasted Spices
If you prefer you can use whole spices.
To do this, roast Cumin Seeds, Black Pepper and Coriander Seeds in a dry pan for 20 - 30 seconds until fragrant and grind them to a powder instead of using store brought powders.
This will add more flavour. We do that in this popular Chicken Hyderabadi recipe.
Onions
Karahi recipes do not include Onions.
However if you want to add Onions, cook them in Oil as you normally would at the beginning until golden brown and add the Chicken once the Onions have browned.
How to cook Chicken Karahi
This recipe is all about high temperatures and movement.
Cook uncovered on high to get the most flavour out of the Chicken and Spices (also known as bhuna). That way the sauce gets all rich and caramelised and you get a tastier Chicken Karahi.
Once the Cream has been added though, turn the heat right down so that it doesn’t split.
Garam Masala
Garam Masala varies a lot between brands with some being more potent then others.
Always add it towards the end of the cooking time. Add a pinch and then add more according to your preference.
How to make Ahead
The easiest way to make this recipe ahead is to marinade the meat in Yoghurt, Ginger, Garlic, Green Chillies, Ground Black Pepper, Ground Cumin, Ground Coriander, Garam Masala.
And place in the fridge for 24 hours. Then add Oil to a pot. Once hot, add the Chicken and marinade and cook for 25 minutes.
Stir in Cream and cook for a few minutes, then serve.
Storage
This recipe keeps well in the fridge for up to 3 days. Cover and store in an airtight container or a dish covered with cling film.
I would not recommend freezing it as it will split.
Variations
This recipe can be made with Lamb/Mutton and with Chicken Breast. If making with Lamb or Mutton, you will need to cook it for much longer. White Mutton Karahi is delicious so do give that a go!
If making with Chicken Breast, cook for 15 - 20 mins in total.
FAQ's
Does Chicken Karahi have onions in it?
A Chicken Karahi never has Onions in it. Which saves a lot of time as usually just the cooking of the onions adds a significant chunk of time when making a curry.
What cut of Chicken is used in Chicken Karahi?
Chicken Karahi is generally made from a cut up whole chicken. It is usually a larger chicken cut into 14 - 18 pieces.
Is Chicken Karahi hot?
You can make it hot but it is actually pretty mild.
To make it hotter, add more Green Chillies and add some Red Chilli Powder too.
Do I need a wok to make Chicken Karahi?
It is best made in a wok because of the larger surface area, the wok material and because the recipe is best made over high heat but you can use any good quality pot.
Is it better to use Whole Spices in Chicken Karahi?
Yes it is.
It is best to dry roast them in a dry pan first (Cumin, Coriander and Black Pepper) and then grind them down. This brings out their flavour a lot more.
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