If you’ve ever sat at a roadside dhaba in Pakistan, you’ve likely caught a whiff of sizzling garlic, crushed green chilies, and the unmistakable aroma of desi ghee wafting through the air. While red karahi bold, tomato-rich, and spicy—holds its place in the spotlight, white karahi has quietly carved a niche for itself in Pakistani cuisine.
Unlike its fiery cousin, Pakistani white karahi skips the tomatoes entirely. Instead, it embraces a creamier, subtler flavor profile built around yogurt, cream, and crushed black pepper. It’s comfort food with elegance—and the best part? It’s incredibly easy to make at home.
I first experimented with this white chicken karahi recipe during a cozy family dinner on a rainy evening. Since then, it’s become a go-to dish for Eid gatherings, quick weeknight dinners, and even when I just want to impress someone with minimal effort.
Ready to make your kitchen smell like a desi bistro? Let’s get started.
Ingredients (with Expert Notes)
Here’s what you’ll need for an authentic, creamy karahi:
- 1 kg chicken (bone-in preferred for maximum flavor)
- ½ cup oil (neutral oil or mix of oil and desi ghee for a restaurant-style touch)
- 2 tbsp ginger-garlic paste (freshly ground is best)
- 4–6 green chilies (slit; adjust to taste)
- 1 cup yogurt (whisked, full-fat; can sub with Greek yogurt)
- ½ cup fresh cream (optional, for extra richness)
- 1½ tsp crushed black pepper (the hero of white karahi)
- 1 tsp salt (adjust to taste)
- 1 tsp cumin seeds (roasted and crushed)
- ½ tsp white pepper powder (optional but adds depth)
- Fresh coriander and julienned ginger for garnish
🔥 Pro Tip: For a bold, dhaba style karahi taste, add a dollop of butter or a spoonful of desi ghee at the end.
Step-by-Step Instructions (Beginner Friendly)
1. Sear the Chicken
- Heat oil in a heavy-bottomed pan or wok (karahi).
- Add the chicken and fry on medium-high heat until it changes color and starts to brown slightly—about 8–10 minutes.
2. Add Ginger-Garlic Paste
- Toss in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.
3. Spice It Up
- Add salt, crushed black pepper, cumin, and white pepper.
- Stir well to coat the chicken evenly.
4. Time for Yogurt
- Lower the heat and add whisked yogurt gradually while stirring continuously to avoid curdling.
- Let it simmer for 10–12 minutes, uncovered, until the chicken is tender and oil starts separating.
5. Creamy Finish
- Add fresh cream and green chilies. Simmer for 5 more minutes.
- Adjust salt and pepper to taste.
- Optionally, add a final touch of desi ghee for that rich aroma.
6. Garnish and Serve
- Top with fresh coriander and julienned ginger before serving.
🥄 Pro Tip: If your karahi looks too runny, cook on high heat for a few extra minutes until it thickens. No need for flour or cornflour—just patience and flame control!
Pro Tips for Restaurant-Style Flavor
- Use bone-in chicken – The marrow releases flavor that boneless pieces just can’t match.
- Go desi with ghee – A spoonful of desi ghee at the end can elevate the dish instantly.
- Layer flavors – Sauté spices well before adding yogurt to release their full aroma.
- Cream = indulgence – Use cream for a luxurious touch, but don’t overdo it or the dish can become too heavy.
Servng Suggestions
Pair your white karahi with:
- Hot naan or tandoori roti
- Fresh katchumber salad
- Mint raita or a tangy imli chutney
- For drinks: A chilled glass of sweet lassi or a refreshing lemon soda
🍽️ Serving Tip: White karahi tastes even better when served sizzling hot in a small iron wok, just like at your favorite dhaba.
Frequently Asked Questions
❓Can I make white karahi without cream?
Yes! You can skip the cream and increase the yogurt quantity slightly. The dish will still be flavorful, just a little less rich.
❓How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat with a splash of milk or water to refresh the texture.
❓Can I use mutton or beef instead of chicken?
Absolutely! Just increase the cooking time. For mutton white karahi, pressure cook the meat beforehand or simmer until fully tender.
Closing Thoughts
White karahi is one of those dishes that proves simplicity is key. No tomatoes, no fuss—just good ingredients, patience, and a little love.
I’d love to hear how this recipe turns out in your kitchen! Whether you’re cooking for family, hosting a desi dinner night, or just craving something warm and creamy,this white chicken karahi won’t disappoint.
Leave a comment below or tag your version on Instagram. Happy cooking!
