Today sharing the most popular "chicken white karahi" recipe (restaurant style) that people love to eat across the world. One of the best Pakistani chicken curry prepared in a wok (karahi).
It's a famous street food dish served with tandoori naan. The texture of the dish shows creamy white gravy and tender chicken cooked with white masala spices. Extremely delicious in taste and aroma compels to eat again and again.
I personally make 'white karahi' every week as my family loves it and preferably I keep it as an option for a family get-together. You can serve it both at lunch and at dinner. The best idea is to cook a live karahi and instantly serve in a hot sizzling wok to make it more tempting to eat.
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What is White Karahi?
People from Karachi, Lahore, and Peshawar makes it in different style according to the regional taste. Here I am sharing Karachi food street style chicken white karahi recipe that will add taste to your dining. It's a street-style recipe cooked on high heat to make the same flavor as you eat in a hotel, Dhaba, or restaurant.
SEE ALSO: Palak Chicken | Charsi Karahi
Many tourists who visit Pakistan and India ask about the taste of chicken karahi.
like; is it so spicy? sour? or oily?
Chicken white karahi also called gosht karahi as you can also make with mutton is famous Pakistani and North Indian cuisine makes with local spices. You can make it with less oil or butter as per your taste. In the same way, the spices can be managed according to taste buds. It has a sour taste of cooked yogurt that makes it tasty and delicious.
Quick & Easy white chicken kadai
5 Tips to Make Best Karahi
- Cook chicken on high heat until it changes the color to a slightly brown color.
- Don't forget to use white pepper powder (dakni mirch).
- The addition of cream enhance the taste of curry.
- Don't forget to add salted butter to have a true taste of kadai.
- Properly cook as it shows gravy and floating oil on sides. If it watery then cook on high heat to get the desired result.
SEE ALSO: Charsi Karahi | Lahori Mutton Karahi | Ginger Chicken | Kali Mirch Chicken | Palak Chicken | Tawa Chicken | Shahi Chicken Korma | Chicken Cutlet Recipe | Mughlai Chicken Recipe
Recipe Video (Step by Step)
So let's move to Hinz Kitchen and start making this quick, easy, and delicious chicken white karahi step by step in easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps.
Happy watching!!
How to Make?
Ingredients:
- Garlic - 4 Cloves
- Ginger - 4" Piece
- Green Chilies - 7 to 8
- Onion - 1 big
- Oil - 1 Tbsp
- Whole Garam Masala (Sabut Garam Masala)
- Black Pepper (Kali Mirch) 20
- Cinnamon (Darchini) 4"
- Cloves (Laung): 6
- Green Cardamom (Hari Illaichi) 3
- Chicken - 600 gms
- Salt - 1 Tsp
- White Pepper (Dakni Mirch) - ½ Tsp
- Yogurt - 1 Cup
- Water - 200 ml
- Fresh Cream - 1 Cup
- Butter - 2 Tsp
- Julienne Ginger (Bareek Kati Adrak)
Method:
- In a blender, add garlic, ginger, green chilies, and onion.
- Make a thick paste by adding water.
- Now in a pan, heat up 1 tbsp oil.
- Add whole garam masala and let it pop for few seconds.
- Now add the blended paste and cook on high heat until it shows on the pan surface.
- Add chicken and cook on high heat until chicken changes the color.
- Continuously stir the chicken.
- Now add yogurt, salt, and white pepper.
- Mix well.
- Add 200 ml of water.
- Cover and cook for 25 minutes to tender chicken.
- After 25 minutes, mix the karahi.
- Add fresh cream and butter cook on low heat to mix up.
- After mixing the cream in karahi increase the temperature and cook on medium heat until it shows the oil on the sides.
- Cover the pan for 5 minutes and cook on low heat.
- After that, the chicken karahi is ready to serve.
- Sprinkle white pepper and julienne ginger and serve with Roti, naan, or kulcha.
"White Karahi" is ready to serve!!
Happy cooking and happy eating!!
Serving with Chicken Karahi
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Related Chicken Recipes:
Chicken White Karahi
Equipment
- Wok
Materials
- Garlic – 4 Cloves
- Ginger – 4″ Piece
- Green Chilies – 7 to 8
- Onion – 1 big
- Oil – 1 Tbsp
- Whole Garam Masala Sabut Garam Masala
- Black Pepper Kali Mirch 20
- Cinnamon Darchini 4″
- Cloves Laung: 6
- Green Cardamom Hari Illaichi 3
- Chicken – 600 gms
- Salt – 1 Tsp
- White Pepper Dakni Mirch – ½ Tsp
- Yogurt – 1 Cup
- Water – 200 ml
- Fresh Cream – 1 Cup
- Butter – 2 Tsp
- Julienne Ginger Bareek Kati Adrak
Instructions
- In a blender, add garlic, ginger, green chilies, and onion.
- Make a thick paste by adding water.
- Now in a pan, heat up 1 tbsp oil.
- Add whole garam masala and let it pop for few seconds.
- Now add the blended paste and cook on high heat until it shows on the pan surface.
- Add chicken and cook on high heat until chicken changes the color.
- Continuously stir the chicken.
- Now add yogurt, salt, and white pepper.
- Mix well.
- Add 200 ml of water.
- Cover and cook for 25 minutes to tender chicken.
- After 25 minutes, mix the karahi.
- Add fresh cream and butter cook on low heat to mix up.
- After mixing the cream in karahi increase the temperature and cook on medium heat until it shows the oil on the sides.
- Cover the pan for 5 minutes and cook on low heat.
- After that, the chicken karahi is ready to serve.
- Sprinkle white pepper and julienne ginger and serve with Roti, naan, or kulcha.
Video
Notes
- Cook chicken on high heat until it changes the color to a slightly brown color.
- Don't forget to use white pepper powder (dakni mirch).
- The addition of cream enhances the taste of curry.
- Don't forget to add salted butter to have a true taste of Kadai.
- Properly cook as it shows gravy and floating oil on the sides. If shows water then cook on high heat to get the desired result.
Nutrition
Hinz
Pakistani chicken white karahi restaurant style. Family favorite and easy recipe to make at home.