White Chicken Karahi

This white chicken karahi is surprisingly simple to make and a must-try if you like creamy chicken recipes. Rich-looking, richer-tasting, this one's a solid competitor to everyone's favorite traditional tomato karahi.

Just like in my red karahi, I don't use onion in my white one. While developing this recipe, I did test a version with sliced onions, similar to a lot of online recipes, and while the taste turned out fine, the texture reminded me of salan/qorma.

I like to keep this one a bit tangy as the acidity balances out the creaminess and ties together all the spices and flavors.

It is karahi (not curry), so of course, the liquid is fairly reduced down, but you can always leave it more saucy if you prefer.

Make this dish when you're hosting friends and family and get ready to see everyone mop up every last bit with their naans. So so good!

Pre-cooking notes

• Use yogurt that’s a little sour. It works best here. If yours isn’t, taste the finished dish and add a bit more lemon juice, if needed.
• You can use boneless chicken, but the dish won't really be the same as with bone-in. If you’re outside South Asia, look for a desi butcher or grocery. They usually have bone-in cuts that work for all kinds of desi dishes. Cooking time depends on the size of the pieces. I get medium-sized ones.
• You can substitute lemon juice with fresh lime juice. Use less at first, taste the karahi, then adjust if needed.
• Some products, like the ‘cooking cream’ sold in the Middle East, contain additives that make the cream heat-stable to prevent curdling. You can use them instead of heavy/whipping cream, but you may need to adjust the consistency with a bit of water if your sauce turns out thicker.
• Green chilies can vary widely in spice level, so adjust as you see fit depending on the kind you’re using. I use Thai/bird’s eye chilies. If unsure, err on the side of caution and then add more to the finished dish. I prefer red ones for garnish, as they add a pop of color.

A visual guide for making white chicken karahi

Here are photos of the key steps to guide you through the recipe. For a printable version with quantities and notes, see the recipe card below.

Cut half the quantity of ginger into thin, matchstick-like strips, set aside. Blend the remaining half in a blender, along with garlic, chilies, and ¼ cup of water. Mix this blended liquid with yogurt, cumin, coriander, black pepper, white pepper, and sugar in a bowl. Set aside. Heat the oil in a karahi/pan over medium-high heat, add chicken pieces and salt. Stir and cook until the chicken is no longer pink.

Reduce the heat to medium, add the yogurt mixture, stir for 1 minute. Continue cooking uncovered until the chicken is cooked through and the sauce thickens. Stir frequently. If the sauce reduces too quickly, add a little water.

Reduce the heat to the lowest setting, then very slowly pour in the cream. Stir constantly as you add the cream. Next, mix in garam masala, cover with a lid and let it cook for 5 minutes on low heat.

Remove from the heat, add the reserved julienned ginger and lemon juice. Garnish with chopped cilantro, and if you like, sliced chili before serving. Enjoy!

Serving ideas

I prefer to serve this karahi with warm naan. Roti or chapati works too, and if you’re going for a no-holds-barred kind of feast, enjoy with parathas. I don’t recommend rice for this one. Some kachumber on the side, or sliced onion tossed with lemon juice and salt, also pairs nicely.

And that's a wrap. If you try this recipe, please drop a review and comment below. I'm always waiting for feedback.

Happy cooking – Nelo