Chicken White Karahi (Restaurant Style Pakistani Recipe)
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.
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Servings: 3 Persons
Calories: 236kcal
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.
Nutrition
Serving: 100g | Calories: 236kcal | Carbohydrates: 4.7g | Protein: 15g | Fat: 17.5g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 262mg | Fiber: 0.5g | Sugar: 3g
