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chicken white karahi

Chicken White Karahi Recipe

Make this restaurant style Pakistani chicken white karahi recipe with homemade spices. Bone in chicken prepared with white curry masala is best to serve for dinner. The creamy, savory and thick curry bite of chicken kadai wrapped in a tandoori naan make all the difference to enjoy dinner time with family.
5 from 4 votes
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Course: curry, Main Course
Cuisine: Indian, Pakistani
Keyword: chicken white karahi, chicken white karahi recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 Persons
Calories: 389kcal
Author: Hina

Equipment

  • Wok

Ingredients

  • 600 g Chicken – 600 gms
  • 1 tablespoon Oil – 1 Tbsp
  • 4 cloves Garlic
  • 1 big Onion
  • 4 inches Ginger
  • 7 Green Chilies
  • 20 Black Pepper Kali Mirch
  • 4 inches Cinnamon Darchini 4″
  • 6 Cloves Laung
  • 3 Green Cardamom Hari Illaichi
  • 1 teaspoon Salt
  • ½ teaspoon White Pepper Powder Dakni Mirch
  • 1 cup Yogurt – 1 Cup
  • 1 cup Water – 200 ml
  • 1 cup Fresh Cream – 1 Cup
  • 2 teaspoon 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 tablespoon oil.
  • Add whole garam masala and let it pop for few seconds.
  • Now add the blended ginger garlic and onion paste and cook on high heat until it starts to show oil on pan surface.
  • Add chicken and cook on high heat until chicken changes the color
  • Continuously stir the chicken to cook evenly.
  • Now add yogurt, salt, and white pepper.
  • Mix well until chicken shows a one-tone curry texture and oil gets visible on the pan.
  • Add 1 cup of water and give it a good mix.
  • 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

  1. Cook chicken on high heat until it changes the color to a slightly brown color.
  2. Don't forget to use white pepper powder (dakni mirch).
  3. The addition of cream enhances the taste of curry.
  4. Don't forget to add salted butter to have a true taste of Kadai.
  5. 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

Calories: 389kcal