White Chicken Karahi Recipe (Creamy, No Tomato)
White karahi is the gentle side of karahi. There is no tomato and no red chili. The sauce is built from yogurt, cream, white pepper and green chilies, so it is pale, rich and mildly peppery.
It is popular at weddings and restaurants in Pakistan, and it is easy to make at home once you know how to keep the yogurt smooth.
Why you will like this version
- Mild and creamy, so it suits people who find red karahi too hot.
- Ready in about an hour.
- Clear tips to stop the yogurt splitting.
What is white karahi?
White karahi, sometimes called safed karahi, is a creamy chicken dish cooked in a karahi. Instead of tomatoes and red chili it uses yogurt, cream, white pepper and green chilies. It is lighter in colour and milder than regular chicken karahi.
How to keep the yogurt from splitting
Yogurt can curdle when it hits a hot pan. Use full-fat, thick yogurt and whisk it until completely smooth. Lower the heat before adding it, and stir in a spoonful at a time. Keep the heat low until the sauce is stable.
Ingredients, and what to buy
Chicken. Bone-in pieces stay juicy under long, gentle cooking. Boneless thighs also work and need about 10 minutes less.
White pepper. This is the signature flavour. Buy it ground and fresh, because it loses punch quickly.
Cream. Use heavy cream, or full-fat cooking cream. Add it at the end so it does not break.
Tips for the best white karahi
- Do not brown the chicken. Fry it only until it turns white.
- Keep the heat low once the yogurt goes in.
- Crush the spices by hand so they are coarse.
- Taste before adding salt at the end, because the sauce reduces.
What to serve with it
Naan, roti or plain rice. A fresh salad of cucumber, tomato and onion works well, as does a squeeze of lemon.
Storage and reheating
Refrigerate for up to 3 days. Reheat gently on low heat with a spoonful of water or milk. Do not boil hard, or the sauce can split. Cream-based sauces do not freeze well.
White Chicken Karahi
Ingredients
Method
- Heat the oil in a karahi or wide, heavy pan over medium-high heat. Add the chicken and fry for 6 to 8 minutes, turning, until it turns white. Do not let it brown.
- Add the ginger paste, garlic paste and salt. Fry for 2 minutes.
- Add the white pepper, coriander seeds and cumin. Stir for 30 seconds.
- Lower the heat. Add the whisked yogurt a spoonful at a time, stirring after each. Add the green chilies.
- Cover and cook on low for 20 to 25 minutes, stirring now and then, until the chicken is tender and the oil rises to the top. Add a splash of hot water only if the pan looks dry.
- Stir in the cream and cook for 3 to 4 minutes, until the sauce is thick and glossy.
- Turn off the heat. Top with ginger matchsticks and coriander. Serve hot with naan or roti.
Notes
White Chicken Karahi FAQ
Is white karahi spicy?
It is milder than red karahi. The heat comes from green chilies and white pepper. Use fewer chilies for a gentler dish.
Can I make it without cream?
Yes. Use more yogurt or a spoonful of cashew paste for body. The sauce will be slightly less rich.
Why did my yogurt split?
The heat was too high, or the yogurt was cold or not whisked smooth. Use thick yogurt at room temperature and add it slowly over low heat.
What is the difference between white karahi and chicken malai handi?
Malai handi usually has more cream and often cashews, and is cooked in a deeper pot. White karahi is lighter and leans on yogurt and pepper.
Can I use boneless chicken?
Yes. Cut it into bite-size pieces and reduce the covered cooking time to about 12 to 15 minutes.
