Learn How To Make Pakistani Creamy Chicken White Karahi—a rich, smooth dish that's quick and easy to prepare.
WHAT IS WHITE CHICKEN KARAHI?
Learn how to make Pakistani Creamy White Chicken Karahi, a culinary gem known for its rich, indulgent texture. Popular in Northern Pakistan and North India, this beloved Pakistani recipe is surprisingly easy to prepare. Its signature creaminess comes from heavy whipping cream, with no red chili powder needed.
The perfect balance of spice in this dish comes from the delicate blend of white pepper, black pepper, and green chilies. This flavorful Pakistani main dish recipe is ideal for a busy weeknight. Unlike a spicy chicken curry, this creamy white sauce curry features mild spices, similar to White Chicken Korma and Reshmi Chicken.
WHICH CUT OF CHICKEN TO USE FOR THIS RECIPE?
I prefer bone-in chicken quarters for this recipe, as they deliver the best karahi experience. While boneless options like thighs or breast can be used, prolonged cooking can dry out chicken breast, making bone-in a better choice for maintaining flavor and juiciness.
INGREDIENTS
- Heavy Whipping Cream: The only Karahi recipe that uses heavy whipping cream, unlike Mutton Karahi or Charsi Karahi.
- Chicken: Bone-in chicken quarters are highly recommended, but boneless chicken works too.
- Whole Spices: This recipe does not include whole spices.
- Ginger Garlic Paste: Homemade is preferred, but store-bought or separate ginger and garlic pastes can be used.
- Powdered Spices: Only powdered spices are used in this recipe.
- Olive Oil: Use the exact amount specified in the recipe—don’t overdo it.
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, cumin powder (ground cumin), 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 made Chapati or piping hot naan. For those inclined to pair it with cumin rice (zeera 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 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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