Learn How To Make Pakistani Creamy Chicken White Karahi—a rich and smooth recipe that’s quick and easy to whip up. Its mild, creamy flavor hits differently than your usual Karahi. With just a few simple ingredients, you can serve this delicious entrée at a special gathering or as a quick weekday meal!
Learn How To Make Pakistani Creamy White Chicken Karahi, is a real treat, known for its rich and creamy texture. It’s super popular in Northern Pakistan and North India, and the best part? It’s actually really easy to make! The creaminess comes from heavy whipping cream, and you don’t even need red chili powder in this recipe.
The perfect balance for this recipe comes from delicate blend of white pepper, black pepper, and green pepper. This recipe is a perfect blend of non-spicy dish meets Pakistani recipe. Unlike a spicy chicken curry, this creamy white gravy curry features mild spices like White Chicken Korma and Reshmi Chicken Curry.
This Pakistani recipe is perfect for a wedding dinner or even a quick weeknight meal. My youngest brother loves this curry so much, he’s been eating it three times a week since his college days! While testing the recipe, I once tried adding red chili powder, but it changed the color of the curry. Then my husband suggested using green pepper instead—and it worked perfectly!
INGREDIENTS
- Heavy Whipping Cream: The only Karahi recipe that uses heavy whipping cream, unlike Mutton Karahi or Charsi Karahi.
- Chicken: I highly recommend using bone-in chicken quarters. This is the type of chicken I used during my recipe testing—this type of chicken soaks up all the flavors beautifully and stay incredibly juicy. Boneless chicken thighs work well too as an alternative.
HOW TO COOK CHICKEN WHITE KARAHI?
Add oil and chicken.
Now add green peppers, garlic ginger paste, and onion and mix well.
Add yogurt and mix well.
Now Add salt, homemade cumin powder, and powdered spices.
Cover and let it cook for a little bit or until the chicken is tender.
It should look like this.
Add heavy whipping cream.
Take it off the stove.
Serve with a hot chapati or a hot naan.
WHAT TO SERVE IT WITH?
l'd suggest serving this alongside freshly homemade Chapati or piping hot naan. For those inclined to pair it with fluffy cumin rice would be excellent choices.
HOW TO STORE IT?
Store in an airtight container in the refrigerator for 2-3 days or freeze for up to 1-2 months. When ready to enjoy, thaw and reheat gently on the stovetop for a fresh, just-cooked taste. Avoid using a microwave for reheating.
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Let's Make Chicken White Karahi!!!
How To Make Pakistani Creamy Chicken White Karahi
Ingredients
- ⅓ cup olive oil
- 1 lbs chicken
- 4 tbsp ginger garlic paste
- 4 green peppers
- 1 medium onion finely chopped
- ½ cup heavy whipping cream
Powdered spices
- 1½ kosher salt as needed
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tbsp coriander powder
- 1 tsp cumin powder
Instructions
- In a wok, on medium heat, add oil, and let it heat up.
- Once it's heated add chicken and sauté the chicken until it changes color from pink to white.
- Add onion and green pepper and mix well.
- Now add yogurt and mix well.
- Add salt and powdered spices and mix well.
- Cover the lid and let it cook for 10-15 minutes or until the chicken is fully tender.
- Remove to lid and turn the stove to medium-low.
- Add heavy whipping cream and mix well.
- Let it cook for 2 minutes and remove from the stove and turn off the stove.
- Let it stand for 2-3 minutes next serve immediately with a chapati or naan.
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