I have so many karahi recipes on my blog but one recipe that I can make blindfolded is this white chicken karahi. It takes only 30 minutes from start to finish, super flavorful and beginner friendly. If you want a karahi that delivers on the taste with the simple spices then try making this white chicken karahi.
What goes into white chicken karahi
Chicken
I used 1 whole chicken which was skinless and cut into 16 pieces. Wash the chicken and then let it drain so all the excess water go out. you can also use boneless chicken and cookign time will be about 20 minutes from start to finish.
Wok or karahi
It’s best to make this recipe in a wok or karahi. Cooking in wok is important as it will fry the chicken quickly or else it will steam. You’ll need neutral oil to fry the chicken . To fry add oil to the karahi and then add 1 tsp of cumin seeds. Give it a minute and then add chicken pieces.
Cook chicken over high heat. Once it starts to change color, add ginger and garlic paste. Keep cooking the chicken until it changes to light golden brown.
Onion
I’m going to use 1 medium sized onion as this recipe does not have any tomatoes. Peel and finely chop onions, add onion to the chicken and cook for another five minutes.
Spices
You’ll need salt, white pepper powder, black pepper powder, cumin powder, and coriander powder. Add all the spices and cook for about 2 minutes then add yogurt.
Cover and cook
Mix it well, and lower the heat to medium. Cover the wok and cook for a 15 minutes or until chicken is fully cooked through. Once you see the juices from the chicken runs clear. Add whole red chilies, heavy cream, ginger and green chilies to garnish. Mix it well and it’s ready to enjoy.
Serving suggestions for white chicken karahi
Serve the chicken karahi right away with naan, white steamed rice, pulao or roti. This white chicken karahi makes an amazing weeknight meal, and can also be served if you are hosting along with rice and. aside salad.
Storing leftover chicken karahi
Let the chicken cool down completely then divide into small portions for easy reheating and put it into air tight glass containers. Leave in the refrigerator for abour 5 days or you can freeze it for 1 to 2 months.
More Recipes
Resturant style chicken karahi
White chicken karahi
Ingredients
- 2.2 lbs chicken
- 1/2 cup oil
- 1.5 tsp garlic paste
- 1.5 tsp ginger paste
- 1 tsp cumin seeds
- 1/2 cup yogurt
- 1 medium onion finely chopped
- 1/2 cup heavy whipping cream
Spices
- 1.5 tsp salt
- 1 tsp black pepper powder
- 1 tsp white pepper powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
Garnish
- 5 red chilies
- 2 green chilies
- 1 inch ginger Julien
Instructions
- Cut the chicken into 16 pieces. I used 1 whole chicken which was cut into 16 pieces
- Add oil in a wok, add cumin seeds, give it a minute, then add chicken and cook on high heat while stirring constantly until it changes color. It will take about 5 minutes on high heat.
- Add ginger garlic and finely chopped onion. Cook for another 4-5 minutes
- Now add all the spices, mix it well and cook for 3-4 minutes. Add yogurt, mix it well. Lower the heat and cover the wok. Cook the chicken until it’s fully cooked about 15 minutes over medium heat.
- Once chicken is fully cooked, if it still has liquid, increase the heat and evaporate all the liquid on high heat. Now add heavy cream and mix
- Garnish with red chilies, sliced ginger and green chilies and serve right away.
