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White chicken karahi
سفید کڑاہی (safed karahi): chicken in yogurt, cream and black pepper, no tomato
White karahi took off in Islamabad and Lahore restaurants as the mild, peppery alternative to the red version, and it has become a favourite for family dinners and mehndi menus where not everyone wants chilli heat. The chicken is fried with ginger and garlic, then finished in yogurt, cream and plenty of freshly cracked black pepper with whole green chillies, so the sauce is pale, rich and fragrant rather than fiery. A grainy, broken sauce is the classic pitfall; take the karahi off the heat before the yogurt goes in and bring it back to only a gentle simmer. Contains milk. Chef's tip: crack the black pepper coarsely just before using it, and add half at the start and half at the end for both warmth and aroma.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 4 tbsp ghee or vegetable oil
- 2 ¼ lb chicken on the bonecurry cut, 10–12 pieces
- 1 ½ tbsp ginger-garlic paste
- 1 ¼ tsp salt
- 2 tsp black peppercornscoarsely crushed
- 1 tsp ground cumin
- 7 oz thick plain yogurtwhisked smooth
- ½ cup double cream
- 6 green chilliesslit
- 1 tbsp lemon juice
- ½ oz fresh gingerthin matchsticks
- ⅓ oz fresh corianderchopped
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Method
0/7 doneStep 1: Heat 4 tbsp ghee or vegetable oil in a karahi or wok over a high heat and add 2 ¼ lb chicken on the bone. Fry, turning, until the pieces are sealed and lightly golden.
10 minStep 2: Add 1 ½ tbsp ginger-garlic paste and 1 ¼ tsp salt and stir-fry for 2 minutes until the raw smell goes.
2 minStep 3: Add half of 1 tsp black peppercorns and 1 tsp ground cumin, cover, lower the heat and cook for 15 minutes in the chicken's own juices, stirring once or twice.
15 minStep 4: Take the karahi off the heat for a minute to stop the sizzle, then stir in 7 oz thick plain yogurt.
1 minStep 5: Return to a medium-low heat and cook, stirring, until the yogurt thickens, coats the chicken and the thickest piece by the bone reads 165°F.
8 minStep 6: Stir in ½ cup double cream, 6 green chillies and the rest of 1 tsp black peppercorns and simmer gently for 3 minutes until the sauce is glossy and clings to the chicken.
3 minStep 7: Finish with 1 tbsp lemon juice, ½ oz fresh ginger and ⅓ oz fresh coriander and serve straight from the karahi with naan.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 38 g
- Carbs
- 6 g
- Fat
- 33 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does white chicken karahi take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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