Go Back
+ servings
chicken white karahi

Chicken White Karahi

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). Watch Video!
5 from 3 votes
Print Pin
Course: curry, Main Course
Cuisine: Indian, Pakistani
Keyword: chicken white karahi, chicken white karahi recipe, white kadai, white karahi, white karahi recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 Persons
Calories: 389kcal
Author: Hina


  • Wok


  • 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


  • 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.



  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.


Calories: 389kcal