Ready for some karahi twist? This creamy chicken white karahi is super easy to make and so finger-licking good. This is my go-to chicken recipe when I want a quick dinner. What more? Everyone loves it!
WHAT IS CHICKEN WHITE KARAHI?
White karahi is a Pakistani Dhaba (roadside restaurant) food. It is a white-colored tomato-free version of traditional red karahi. It is enriched with yogurt and cream. The recipe evolved in the hands of restaurant cooks.
This recipe is an amazing day saver and even face-saver. When you have no time to cook or you have unexpected guests or you have been out the whole day and you don’t want to order food because you want home-cooked food. This quick recipe of white karahi never disappoints on such occasions. And, did I tell you that kids love it!
KEY TO DELICIOUS WHITE KARAHI
Making white karahi is very easy. If you keep these things in mind you can create a delicious karahi in no time with the number of variations.
Bone-in chicken: I personally, prefer bone-in chicken for karahi because the bine releases the fats that enhance the flavor of karahi. You can also choose other meats like lamb or beef and make karahi similarly. The method will be the same just that red meat will take longer to cook and make sure meat is fully cooked before adding yogurt.
Wok: The key equipment of karahi is karahi or wok itself. The large surface area that this vessel provides adds a lot to the flavor. try to invest in a good non-stick karahi.
Spices AKA White Karahi Masala: The spices of karahi are really simple. The key is roasted and coarsely grounded cumin and coriander. The nutty flavor of roasted cumin lifts the whole taste of karahi. You can always keep a bottle of pre-roasted and grounded cumin and coriander seed to lift some of the extra work at the last moment.
Creamy factor: Chicken White karahi needs a creamy factor for that white color. We are using cream and yogurt both of which are dairy products. If you are looking for non-dairy options, you can add coconut cream and cashew paste too. But that taste will change a little bit.
QUICK-COOKING TIPS
In the recipe below, I cooked the chicken directly. But sometimes, when I have time to plan, I simply marinate the chicken with everything in the recipe except yogurt and cream. Then I cook it until all masala is fried well and then I add yogurt and follow the remaining step as it is. And it’s so simple. I particularly wanted to share this pre-marination trick so someone can benefit. Try to cook in a wok (karahi) but if you don’t have one then you can cook in a large pot or pan that allows a lot of bhunnofying surfaces.
HOW TO MAKE WHITE KARAHI WITH CREAM?
Dry roast coriander, cumin, and black pepper in a pan. Then ground into a slightly coarse powder.
Heat oil in a wok and add chicken pieces. Fry for 2 minutes on high heat until pinkish hue vanishes. With the heat still on high, add ginger garlic paste, and onion paste. Keep stirring.
Add green chili paste and roasted and grounded spices of step 1. (You can see the grounded spices are neither very coarse nor very fine). Cook for 5 minutes on high heat stirring until onion water gets dry and onion's color changes to brown.
Add yogurt and whole spice powder (garam masala). Cover and cook for 10-15 minutes until chicken is tender and yogurt water dries.
The chicken is tender and a layer of oil has separated on top. Add cream and cook for 1-2 minutes until desired consistency of gravy is reached.
When a layer of oil separates on the top your white Karahi is ready. Cut medium green chili into halves and remove seeds. Add half of it in karahi for aroma and save the remaining half for garnish.
Garnish with remaining chili halves and shredded ginger. Serve with nan, chapati, or roti.
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