White Chicken Karahi Recipe – Quick and Easy

White Chicken Karahi is a delicate, fragrant twist on the classic red-sauced karahi. Rather than a tomato base, this version emphasizes creaminess and brightness: yogurt or cream, green chilies, ginger, and whole spices create a silky white gravy that lets the chicken shine. It’s lighter in color but no less bold in flavor—perfect for when you want something elegant, quick, and slightly different from the usual curries.

Below you’ll find a tested, home-friendly recipe, smart tips to avoid curdling, variations (yogurt vs. cream), and serving suggestions so your karahi comes out restaurant-quality every time.

Why this recipe works

White Chicken Karahi succeeds by balancing gentle heat, tang, and richness without ever letting the dairy split. Three keys: moderate heat, tempered yogurt (or cream), and good searing of the chicken for flavor. Fresh ginger, green chilies, and a finishing tadka (tempering) make the dish aromatic and bright.

Serves & timing

• Serves: 4
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: ~45 minutes

Ingredients

To embark on your culinary adventure and create Karachi White Chicken Karahi, gather the following ingredients:

For Marinating the Chicken:

• 500 grams of boneless chicken pieces, cut into cubes
• 1/2 cup of plain yogurt
• 1 tablespoon of ginger-garlic paste
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (adjust to your spice preference)
• Salt to taste

For the White Chicken Karahi:

• 3 tablespoons of cooking oil
• 2 large onions, finely sliced
• 2-3 green chilies, slit (adjust to your spice preference)
• 1 teaspoon of cumin seeds
• 1-inch piece of ginger, julienned
• 1/2 cup of fresh cream
• 1/2 cup of milk
• 1/2 teaspoon of black pepper powder
• 1/2 teaspoon of white pepper powder
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of garam masala
• Fresh coriander leaves, chopped, for garnish
• Salt to taste

Now that you have all your ingredients ready, let's begin the captivating process of preparing Karachi White Chicken Karahi.

Step-by-Step Cooking Instructions

Step 1: Marinating the Chicken

Start by marinating the chicken pieces. In a bowl, combine plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix these ingredients well to create a flavorful marinade.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 30 minutes. This will tenderize the chicken and allow the flavors to infuse.

Step 2: Preparing the White Chicken Karahi

While the chicken is marinating, let's prepare the creamy and aromatic White Chicken Karahi.

In a large, heavy-bottomed pan or karahi, heat cooking oil over medium-high heat.

Add the cumin seeds and let them splutter.

Now, add the finely sliced onions to the pan and sauté them until they turn golden brown and caramelized. This may take about 10-15 minutes.

Browning the onions is a crucial step, as it adds depth and sweetness to the White Chicken Karahi.

Step 3: Adding Green Chilies and Spices

Once the onions are nicely browned, add the green chilies and julienned ginger to the pan. Sauté for a minute until the ginger becomes fragrant.

Stir in the black pepper powder, white pepper powder, cumin powder, coriander powder, and garam masala. Cook for another minute to toast the spices and enhance their flavors.

Step 4: Cooking the Marinated Chicken

Now, add the marinated chicken pieces to the pan, along with any remaining marinade. Cook the chicken for a few minutes, allowing it to brown on all sides.

Step 5: Creamy Goodness

Pour in the fresh cream and milk into the pan. Stir well to combine all the ingredients.

Reduce the heat to low and let the White Chicken Karahi simmer for about 15-20 minutes. This will allow the chicken to cook through and absorb the creamy flavors of the sauce.

Step 6: Garnish and Serve

Once the White Chicken Karahi is cooked to perfection and the sauce has thickened, remove it from the heat. Garnish the dish with freshly chopped coriander leaves for a burst of freshness and aroma.

Serve the hot and creamy Karachi White Chicken Karahi immediately, accompanied by naan, roti, or steamed rice. It's a rich and indulgent dish that's perfect for special occasions or when you crave the flavors of Pakistani cuisine.

Pro tips & troubleshooting

Prevent curdling: Always temper yogurt and keep the heat low when adding. Don’t boil vigorously after dairy is added.

Use full-fat dairy: Low-fat yogurts and milks are more likely to split and give a thin mouthfeel.

Browning matters: The initial sear gives color and umami to counter the pale sauce.

Adjust thickness: For thicker gravy, reduce uncovered for a few minutes; for thinner, add a splash more hot water or stock.

Spice balance: White karahi is meant to be aromatic and mildly spiced — let ginger and green chilies inform the heat more than heavy red chilies.

Variations to try

Creamy Malai White Karahi: Use equal parts heavy cream and milk instead of yogurt for a luxurious, restaurant-style finish. Add a pinch of sugar to round flavors.

Herbed White Karahi: Fold in chopped mint and dill at the end for an herbaceous twist.

Green Chili Fire: Increase green chilies and add a chopped serrano for an aggressively spicy variant.

Vegetarian version: Replace chicken with paneer or cauliflower florets; reduce simmer time accordingly.

Serving suggestions

Serve White Chicken Karahi hot with steamed basmati rice, jeera rice, or freshly baked naan/paratha. A cooling side of cucumber raita or simple kachumber salad (tomato-cucumber-onion with lemon) balances the richness. Fresh lemon wedges on the side allow diners to add brightness to their taste.

Storage & reheating

Refrigerate: Store in an airtight container for up to 3 days. Reheat on low with a splash of water or stock to loosen the sauce; avoid high heat to prevent curdling.

Freeze: Dairy-based curries don’t always freeze well because cream can separate. If you must freeze, omit cream/yogurt and add fresh dairy when reheating. Freeze for up to 1 month.

Common problems & quick fixes

Curdled sauce: Remove pan from heat, whisk in a spoonful of cold cream or milk off heat to stabilize, then return to low heat and stir gently.

Watery gravy: Simmer uncovered to reduce; whisk in a small spoon of cornstarch dissolved in cold water for instant thickening.

Flat flavor: Brighten with lemon juice and a final pinch of salt; garnish with fresh coriander and julienned ginger for aroma.

FAQs

Can I use bone-in chicken pieces for this recipe?

Yes, you can use bone-in chicken pieces for a richer flavor. Just adjust the cooking time to ensure the chicken is cooked through.

Is it necessary to marinate the chicken?

Marinating the chicken helps tenderize it and infuse it with flavor. It's recommended for the best results, but you can skip it if you're short on time.

Can I adjust the spiciness of the White Chicken Karahi?

Yes, you can control the spiciness by adjusting the amount of red chili powder and green chilies according to your taste.

What can I serve as side dishes with Karachi White Chicken Karahi?

You can serve it with naan, roti, steamed rice, or pulao. Accompany it with raita, pickles, or a side salad for a complete meal.

Can I make this dish in advance and reheat it later?

Yes, Karachi White Chicken Karahi reheats well and often tastes even better the next day as the flavors continue to meld.

Final thoughts

White Chicken Karahi is an elegant, slightly lighter take on karahi cooking—creamy, aromatic, and deceptively simple. With controlled heat, tempered dairy, and good searing, you’ll create a silky, restaurant-style curry that’s perfect for family dinners or special occasions. Try the cream and yogurt variations to see which you prefer—both reward with comfort and flavor.

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