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White Chicken Karahi

A mild, creamy karahi with yogurt, cream, white pepper and green chilies. No tomato, no red chili.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg bone-in chicken, cut karahi style
  • 1/3 cup neutral oil or ghee
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 1/2 tsp salt, or to taste
  • 1 tsp white pepper
  • 1 tsp coriander seeds, coarsely crushed
  • 1/2 tsp cumin seeds, coarsely crushed
  • 1 cup thick plain yogurt, whisked
  • 5 green chilies, slit lengthwise
  • 1/2 cup heavy cream
  • 2 tbsp ginger, cut into thin matchsticks
  • 1/4 cup fresh coriander leaves, chopped

Method
 

  1. 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.
  2. Add the ginger paste, garlic paste and salt. Fry for 2 minutes.
  3. Add the white pepper, coriander seeds and cumin. Stir for 30 seconds.
  4. Lower the heat. Add the whisked yogurt a spoonful at a time, stirring after each. Add the green chilies.
  5. 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.
  6. Stir in the cream and cook for 3 to 4 minutes, until the sauce is thick and glossy.
  7. Turn off the heat. Top with ginger matchsticks and coriander. Serve hot with naan or roti.

Notes

Use thick, full-fat yogurt and whisk it until smooth. Adding it a spoonful at a time and keeping the heat low prevents splitting. Reduce the green chilies for a milder dish.