Chicken White Karahi (چکن وائٹ کڑاہی) is a creamy, mildly spiced Pakistani specialty that has become a must-have in dhabas (roadside eateries) and homes alike. Unlike the traditional chicken karahi that uses a tomato base, White Karahi relies on yogurt, cream, and aromatic spices for a velvety, rich gravy. It’s lighter in color, yet full of flavor, making it perfect for those who enjoy a milder but deeply aromatic curry.
Ingredients Breakdown of Chicken White Karahi
To make authentic chicken white karahi, the ingredients must be fresh and balanced. Bone-in chicken is preferred because it gives the dish a deeper flavor, while yogurt and cream form the creamy base that defines this recipe. Ginger and garlic are used fresh rather than powdered, ensuring a strong aroma. Green chilies are essential to give fragrance and subtle heat, while crushed black pepper, cumin, and coriander add depth and warmth. Butter mixed with oil or ghee gives richness without being too heavy. Fresh coriander and julienned ginger at the end bring freshness and authenticity.
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Equipment Needed
For best results, cook this dish in a traditional karahi (wok-style pan) or a heavy-bottomed skillet that retains heat well. A cast-iron or steel pan is ideal, as it prevents burning and distributes heat evenly. You’ll also need a sharp knife and cutting board, a spice grinder or mortar and pestle for crushing spices, and prep bowls for organizing ingredients. A whisk is useful for preparing the yogurt, and a sturdy spatula or ladle is required for sautéing at high heat. Finally, keep a lid handy for simmering the chicken, though the final cooking phase is usually done uncovered.
Preparation of Chicken White Karahi
Wash and cut the chicken into medium-sized pieces and pat dry. Prepare ginger-garlic paste freshly by grinding or crushing, as it gives stronger aroma compared to store-bought paste. Whisk yogurt until smooth so it blends without curdling. Crush black pepper, cumin, and coriander seeds for maximum flavor. Slit or slice green chilies based on spice preference. Bring cream to room temperature to avoid curdling when added at the end. Chop coriander leaves and cut ginger into thin julienne for garnish. Having everything ready before cooking ensures smooth flow and prevents overcooking.
Cooking Time Table of Chicken White Karahi
| Step | Time Needed | Details |
| Prepping Ingredients | 15 minutes | Cutting chicken, crushing spices, whisking yogurt |
| Frying Chicken | 8–10 minutes | Sear chicken pieces until golden |
| Cooking with Yogurt | 10–12 minutes | Cook yogurt + spices until oil separates |
| Simmering Chicken | 10 minutes | Covered, until chicken is fully cooked |
| Adding Cream & Finishing | 5 minutes | Stir in cream, green chilies, garnish |
| Resting Before Serving | 3 minutes | Let flavors settle before serving |
Total Time: 50 minutes including preparation and resting.
Cooking Instructions of Chicken White Karahi
Start by heating oil and butter in a heavy karahi. Add chicken pieces and fry on high heat until they change color and become slightly golden. Mix in fresh ginger-garlic paste and sauté until the raw smell disappears. Stir in whisked yogurt along with crushed black pepper, cumin, coriander, and salt. Cook on medium-high heat, stirring often, until the yogurt thickens and oil begins to separate from the masala. Cover the karahi and let the chicken cook for about 10 minutes until tender, adding a splash of water if needed. Remove the lid and raise heat to dry out excess liquid. Add fresh cream, slit green chilies, and garam masala, cooking gently for a few minutes until the gravy reaches a creamy consistency. Finish with julienned ginger and fresh coriander.
Serving Suggestions of Chicken White Karahi
Serve chicken white karahi straight from the karahi pan for authentic presentation. Pair it with hot tandoori naan, garlic naan, or roti. Steamed basmati rice is also a good option for those who prefer rice with curry. Onion salad, cucumber raita, and lemon wedges on the side complement the richness of the dish. For a restaurant-style look, garnish with extra green chilies and ginger julienne.
Comparison Table of Chicken White Karahi
| Style | Key Ingredients | Flavor Profile |
| White Karahi | Yogurt, cream, no tomatoes | Creamy, mild, aromatic |
| Classic Chicken Karahi | Tomato base, no cream | Spicy, tangy, bold |
| Green Karahi | Green chilies, herbs | Fresh, hot, vibrant |
| Butter Karahi | Extra butter, garlic | Rich, deep, umami |
| Mutton White Karahi | Mutton instead of chicken | Stronger, meaty, slow-cooked |
In summary: White Karahi stands out for its creamy, yogurt-cream base, making it milder and more luxurious than tomato-based karahis.
Tips & Variations
Always whisk yogurt before cooking to prevent curdling.
Use bone-in chicken for authentic flavor.
Add cream at the end only — cooking it too long can make it split.
Adjust green chilies and black pepper to balance heat.
For a richer taste, finish with an extra knob of butter.
For dhaba-style smokiness, give the dish a charcoal smoke (dhungar) right before serving.
Avoid onions — they darken the gravy and change the signature “white” look.
Ingredient Table for Chicken White Karahi
| Ingredient | Amount | Purpose / Tip |
| Chicken (bone-in) | 1 kg (2.2 lbs) | Juicy, authentic taste |
| Yogurt (whisked) | 1 cup | Creamy tangy base |
| Fresh Cream | ½ cup | Rich creamy finish |
| Ginger-Garlic Paste | 2 tbsp | Base flavor |
| Black Pepper (crushed) | 1 tsp | Heat & aroma |
| Cumin Seeds (crushed) | 1 tsp | Earthy depth |
| Coriander Seeds (crushed) | 1 tbsp | Nutty flavor |
| Green Chilies (slit) | 4–5 | Aroma & spice |
| Garam Masala | ½ tsp | Final touch |
| Butter | 2 tbsp | Richness |
| Oil/Ghee | 4–5 tbsp | For cooking base |
| Fresh Coriander | Handful | Garnish |
| Julienned Ginger | 1 tbsp | Authentic garnish |
| Salt | To taste | Balances flavors |
FAQ’s
Q: Can I make white karahi without cream?
Yes, but cream gives it the signature restaurant-style richness. Without it, the dish will be lighter.
Q: Why is my karahi turning yellow or brown?
Too much browning of chicken or adding onions will darken the gravy. Keep the flame controlled and avoid tomatoes/onions.
Q: Can I use boneless chicken?
Yes, but it cooks faster (about 15–18 minutes total). Bone-in gives better flavor.
Q: How do I fix curdled yogurt?
Always whisk yogurt before use and cook on medium heat. Adding it gradually also prevents curdling.
Q: Can I prepare ahead of time?
Yes, you can cook the karahi in advance and reheat gently with a splash of water. Add cream and garnish fresh before serving.
Conclusion
Chicken White Karahi is the ultimate Pakistani creamy delight mild yet packed with flavor, rich yet balanced. With yogurt, cream, ginger, garlic, and green chilies, it creates a perfect harmony of spice and creaminess. Whether you’re making it for family dinner or hosting guests, this recipe guarantees restaurant-style taste at home. Serve it sizzling hot with naan, and enjoy a dish that’s elegant yet comforting.
