Make this restaurant-style Chicken White Karahi at home with simple ingredients and authentic Pakistani flavors. This creamy, savory, and mildly spiced white curry is made with bone-in chicken, yogurt, cream, and a blend of homemade karahi masala. Each bite of tender chicken coated in the rich white gravy pairs perfectly with hot tandoori naan or chapati — a true comfort meal that brings the essence of Pakistani dhaba-style cooking right to your kitchen.
Watch How to Make Chicken White Karahi
Jump to:
- Watch How to Make Chicken White Karahi
- About White Chicken Karahi
- Why You'll ❤️ This Karahi Recipe
- Ingredients
- How to Make Chicken White Karahi
- Quick Tips For BEST Karahi
- Flavor Variations
- What to Serve with Chicken White Karahi
- Storage & Reheating
- FAQS
- More Karahi Recipes
- Chicken White Karahi (Restaurant Style Pakistani Recipe)
Looking for Karahi recipes for next dinner? Check out my Lahori Chicken Karahi, Peshawari Charsi Karahi and family favorite Mutton/Lamb Karahi. All these recipes will give you restaurant or street style taste at home. Check out more ideas in my Pakistani → collection.
The richness of Pakistani cuisine includes many delicacies, with this dish being the most popular and a favorite among people who enjoy it in restaurants and on food streets.Wedding menus feel incomplete without including a karahi dish. It is traditionally served in a hot wok, making it incredibly tasty.
About White Chicken Karahi
Chicken White Karahi is a popular Pakistani and North Indian curry known for its creamy white gravy made without tomatoes. Unlike the traditional red karahi, this version gets its rich flavor from yogurt, cream, green chilies, and garlic. The result is a mildly spiced, silky, and aromatic chicken curry that’s both elegant and comforting.
It’s traditionally cooked in a karahi (wok-style pan) over high heat, giving it that authentic restaurant-style aroma and flavor. White karahi is a favorite at Pakistani dhabas (roadside eateries) and is often served with tandoori naan, garlic naan, or jeera rice for a hearty meal.
How White Karahi is Different From Other Curry/Gravy Recipes?
- Classic Pakistani Dish: A restaurant-style chicken curry known for its creamy white gravy instead of the usual red masala.
- No Tomatoes Needed: The base is made with yogurt, cream, green chilies, garlic, and spices, giving it a rich and velvety texture.
- Mild Yet Flavorful: Perfect for those who enjoy a balanced, savory, and aromatic curry without too much heat.
- Quick to Cook: Prepared in a karahi (wok-style pan) over high flame for that authentic dhaba-style taste.
- Beautifully Versatile: Best enjoyed with tandoori naan, garlic naan, chapati, or jeera rice.
- Restaurant Favorite: A must-try from Pakistani cuisine, often served at dhabas and family gatherings.
People from Karachi, Lahore, and Peshawar prepare it in various styles based on local preferences. Here, I am sharing a restaurant style chicken white karahi recipe that will enhance your dining experience. This version is cooked over high heat to achieve the same flavor as what you would find in a hotel, dhaba, or restaurant.
Why You'll ❤️ This Karahi Recipe
- Perfect for spice beginners: Unlike most Pakistani curries, this one has no red chili, no tomatoes, and no heavy heat. It's creamy, mild, and approachable — even for family members who usually avoid curry.
- Only one pan needed: Everything comes together in a single wok or deep skillet. Less mess, less cleanup, more flavor.
- Tastes like a restaurant — at home: That silky, rich gravy you get at a Pakistani restaurant? This is exactly that. The secret is finishing with fresh cream and butter at the end — don't skip it.
- Ready in 45 minutes: No marinating overnight, no complicated prep. Weeknight dinner friendly.
- Ingredients you can actually find: Yogurt, cream, ginger, garlic, green chilies — nothing exotic that requires a special trip. Most of this is already in your fridge.
- Picky eater approved: The mild, savory flavor works for kids too. You control the spice level by simply reducing the green chilies.
Ingredients
- Chicken: Both bone-in and boneless chicken can be used. Bone-in chicken gives a richer flavor due to the natural broth released from the bones.
- Cooking Oil or Ghee: Any vegetable oil or ghee works well to cook the chicken and masala.
- Ginger, Garlic, and Onion: Use fresh ginger, garlic, and onion paste for maximum flavor. Blend with a little water to make a smooth, fine paste.
- Green Chilies: Essential for spice and aroma. Thin green chilies are usually spicier than thick ones (moti hari mirch), so adjust according to your heat preference.
- Whole Garam Masala: Includes green cardamom, black pepper, cinnamon sticks, and cloves to infuse the curry with warm, aromatic flavors.
- Seasoning: Use salt and white pepper (dakni mirch) to balance the flavors.
- Fresh Cream: Adds creamy, milky, and slightly tangy richness to the curry.
- Butter: A small cube enhances flavor, making the curry more indulgent and aromatic.
- Julienne Ginger: Garnish with thinly sliced ginger for freshness, aroma, and visual appeal.
How to Make Chicken White Karahi
1. Prepare the Ginger-Garlic-Onion Paste:
In a blender, combine garlic, ginger, green chilies, and onion. Add a little water and blend into a thick, smooth paste.
2. Cook the Karahi Masala:
Heat 1 tablespoon of oil or ghee in a pan or karahi. Add whole garam masala (cardamom, cloves, cinnamon, black pepper) and sauté for a few seconds until fragrant.
3. Sauté the Paste:
Add the blended ginger-garlic-onion paste and cook on high heat until oil starts to separate from the masala.
4. Cook the Chicken:
Add the chicken pieces and stir on high heat until they change color. Keep stirring for even cooking.
5. Add Yogurt and Seasoning:
Mix in yogurt, salt, and white pepper, then add 1 cup of water. Stir well to combine.
6. Simmer:
Cover the pan and cook on medium-low heat for 25 minutes until the chicken is tender and cooked through.
7. Finish with Cream and Butter:
Turn the heat to low and add fresh cream and a cube of butter. Mix gently, then increase to medium heat and cook until oil starts to separate around the edges of the karahi.
8. Final Simmer:
Cover the pan again and cook on low heat for 5 more minutes to let the flavors meld.
9. Garnish and Serve:
Sprinkle white pepper and garnish with julienned ginger. Serve hot with naan, roti, or kulcha for an authentic Pakistani dining experience.
Quick Tips For BEST Karahi
- Use Bone-In Chicken: Bone-in pieces release natural broth and make the curry richer and more flavorful.
- Cook on Medium-High Heat: This ensures the chicken sears slightly while keeping the gravy creamy.
- Fresh Paste is Key: Always use fresh ginger, garlic, onion, and green chilies for authentic flavor.
- Don’t Skip Whole Garam Masala: Cardamom, cloves, cinnamon, and black pepper give the curry its signature aroma.
- Control the Spice: Adjust green chilies and white pepper according to your heat preference.
- Secret Spice: Remember to include the secret white pepper powder (dakni mirch).
- Cream and Butter Finish: Adding cream and butter at the end gives the curry a luxurious, silky texture.
- Optional Steaming: If your chicken isn’t tender enough, cover and simmer a few extra minutes with a splash of water.
Flavor Variations
- Spicy White Karahi: Add extra green chilies or a pinch of red chili powder for more heat.
- Boneless Version: Use boneless chicken pieces for quicker cooking and easier serving.
- Coconut Cream Twist: Replace some fresh cream with coconut cream for a mild, exotic flavor.
- Restaurant-Style: Lightly fry the cooked chicken at the end in ghee for a golden, slightly crispy finish.
- Vegetable White Karahi: Add bell peppers, peas, or mushrooms for a mixed white karahi version.
What to Serve with Chicken White Karahi
- Naan & Roti: Soft tandoori naan, roghni naan, or chapati are perfect for scooping up the creamy white gravy.
- Rice: Pair with Tahari, garlic butter rice, or biryani rice for a hearty, comforting meal.
- Raita & Yogurt: A side of green raita, cucumber raita, boondi raita, or plain yogurt balances the spices and adds freshness.
- Salad & Pickles: Fresh sliced onions, cucumbers, tomatoes, and a tangy achar (pickle) complement the creamy curry beautifully.
- Drinks: Serve with mint lemonade, lassi, or chilled soft drinks to enhance the dining experience. Best to make serving with Karak chai and Kashmiri noon chai.
💡 Presentation Tip: For a restaurant-style experience, serve the hot Chicken White Karahi on a sizzling platter with naan on the side and garnish generously with julienned ginger and fresh coriander.
Storage & Reheating
- Refrigerator: Store leftover chicken white karahi in an airtight container in the fridge for up to 3 days. The creamy gravy actually gets richer overnight as the flavors develop — it tastes even better the next day.
- Freezer: You can freeze this karahi for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Freeze in portion sizes so you only reheat what you need.
- Reheating on Stovetop (Best Method): Add the karahi to a pan on low-medium heat. Add 2–3 tablespoons of water or a splash of cream to loosen the gravy. Stir gently and heat for 5–7 minutes until warmed through. Avoid high heat — it can cause the cream to separate.
- Reheating in Microwave: Transfer to a microwave-safe bowl. Cover loosely and heat in 60-second intervals, stirring between each interval until hot. Add a small splash of water if the gravy looks too thick.
💡 Pro Tip: Never reheat more than once. Only take out the portion you plan to eat to keep the rest fresh longer.
FAQS
This is a mix of garam masala, ginger garlic powder, white pepper, salt, and mango powder. With this masala, you can easily add it to your white karahi recipe. You can also prepare this spice blend at home and keep it in your pantry for up to 3 months.
Red karahi is bold and tangy, while white karahi is creamy, silky, and indulgent — both are authentic Pakistani favorites.
Chicken White Karahi is a Pakistani-style chicken curry made with yogurt, cream, and aromatic spices instead of tomatoes. It has a creamy, mildly spiced, and rich gravy cooked in a karahi (wok-style pan).
Yes! Boneless chicken cooks faster and is easier to serve, but bone-in chicken adds extra flavor and richness to the curry.
Absolutely. Increase the number of green chilies or add a pinch of red chili powder to suit your heat preference.
Add extra fresh cream or a small cube of butter towards the end of cooking. You can also try coconut cream for a mild, exotic twist.
Yes, you can! Keep the same recipe but skip the cream. A cube of butter can be added to enhance the flavor and give the karahi gravy a beautiful shine.
Yogurt is essential for the authentic creamy texture and tangy flavor. If you skip it, the curry will lose its signature richness.
Yes! You can prepare the curry a day ahead. Reheat gently on low-medium heat before serving, and add a splash of cream or butter to refresh the texture.
More Karahi Recipes
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Chicken White Karahi (Restaurant Style Pakistani Recipe)
Equipment
- Wok
Ingredients
For the Chicken
- 600 g Chicken 1.3 lbs (bone-in pieces preferred (legs and thighs work best), or boneless if you prefer)
For Curry Paste
- 4 cloves Garlic fresh, not jarred
- 1 large Onion roughly chopped
- 4 tablespoon Ginger grated or roughly chopped
- 7 Green Chilies adjust to your spice preference (use jalapeño as a substitute)
Whole Spices
- 20 Black Peppercorns
- 2 sticks Cinnamon about 2 inches, or ½ teaspoon ground cinnamon
- 6 Whole Cloves
- 3 Green Cardamom Pods lightly crushed
Seasoning
- 1 teaspoon Salt
- ½ teaspoon White Pepper Powder (this is the secret spice, don't skip it)
For the Creamy Gravy
- 1 cup Plain Yogurt full fat works best
- 1 cup Water
- 1 cup Fresh Cream heavy whipping cream works perfectly
- 2 teaspoon Butter unsalted preferred
- 1 tablespoon Oil or Ghee for cooking
For Garnish
- Fresh Ginger thinly sliced into matchsticks (julienne)
- Fresh Coriander/Cilantro optional but recommended
Instructions
- In a blender, combine garlic, ginger, green chilies, and onion. Add a little water and blend into a thick, smooth paste.
- Heat 1 tablespoon of oil or ghee in a pan or karahi. Add whole garam masala (cardamom, cloves, cinnamon, black pepper) and sauté for a few seconds until fragrant.
- Add the blended ginger-garlic-onion paste and cook on high heat until oil starts to separate from the masala.
- Add the chicken pieces and stir on high heat until they change color. Keep stirring for even cooking.
- Mix in yogurt, salt, and white pepper, then add 1 cup of water. Stir well to combine.
- Cover the pan and cook on medium-low heat for 25 minutes until the chicken is tender and cooked through.
- Turn the heat to low and add fresh cream and a cube of butter. Mix gently, then increase to medium heat and cook until oil starts to separate around the edges of the karahi.
- Cover the pan again and cook on low heat for 5 more minutes to let the flavors meld.
- Sprinkle white pepper and garnish with julienned ginger. Serve hot with naan, roti, or kulcha for an authentic Pakistani dining experience.
Video
Notes
- Use Bone-In Chicken: Bone-in pieces release natural broth and make the curry richer and more flavorful.
- Cook on Medium-High Heat: This ensures the chicken sears slightly while keeping the gravy creamy.
- Fresh Paste is Key: Always use fresh ginger, garlic, onion, and green chilies for authentic flavor.
- Don’t Skip Whole Garam Masala: Cardamom, cloves, cinnamon, and black pepper give the curry its signature aroma.
- Control the Spice: Adjust green chilies and white pepper according to your heat preference.
- Secret Spice: Remember to include the secret white pepper powder (dakni mirch).
- Cream and Butter Finish: Adding cream and butter at the end gives the curry a luxurious, silky texture.
🛒 Where to Find These Ingredients
| Ingredient | Where to Buy |
|---|---|
| Green Cardamom, Whole Cloves | Indian/Asian grocery store or Amazon |
| White Pepper Powder | Most supermarkets, spice aisle |
| Fresh Green Chilies | Indian grocery, Walmart produce section |
| Ghee | Indian grocery, Whole Foods, or Costco |
- Optional Steaming: If your chicken isn’t tender enough, cover and simmer a few extra minutes with a splash of water.
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