Chicken White Karahi

Tender chicken simmered in a silky yogurt-and-cream sauce with green chilies and black pepper — Chicken White Karahi is the milder, creamier cousin of the classic karahi. It is rich, fragrant, and beloved at Desi dinner tables.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

560

Ingredients

• 1.5 lb (700 g) bone-in chicken pieces
• 1 cup plain yogurt, whisked
• 1/2 cup heavy cream
• 2 tablespoons ghee or oil
• 1 tablespoon ginger-garlic paste
• 4 green chilies, slit
• 1 teaspoon black pepper, 1 teaspoon white pepper, 1 teaspoon cumin powder, and 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon butter
• Salt to taste
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon julienned ginger, to garnish

Instructions

1. Heat the ghee in a karahi or large wok over medium-high heat. Add the chicken pieces and sear for 6 minutes, turning, until lightly browned.
2. Add the ginger-garlic paste and green chilies and cook for 2 minutes until fragrant.
3. Lower the heat and pour in the whisked yogurt, stirring constantly so it does not curdle. Cook for 5 minutes until the oil begins to separate.
4. Add the black pepper, white pepper, cumin, coriander, and salt. Cover and cook on low heat for 20 minutes until the chicken is tender.
5. Stir in the cream and butter and simmer for 3 minutes until the sauce turns silky and glossy.
6. Sprinkle over the garam masala, cilantro, and julienned ginger. Rest for 5 minutes and serve hot with naan.

Pro tips

• Whisk the yogurt well and add it over low heat, stirring constantly — this stops it curdling.
• Black pepper is the star here, not chili powder; use freshly ground for the best flavor.
• Bone-in chicken gives the richest sauce, but boneless works with 5 minutes less cooking.
• Finish with butter for a glossy, restaurant-style sauce.

Frequently asked questions