White chicken karahi

White Karahi, also known as “Safed Karahi,” is a popular Pakistani dish that showcases a unique and flavorful twist on traditional karahi cuisine. Unlike the traditional red-hued karahi dishes, White Karahi stands out with its creamy and ivory appearance. The dish features succulent pieces of chicken cooked in a rich and aromatic gravy made from a combination of yogurt, cream, and a blend of spices. The addition of ginger, garlic, and green chilies adds a refreshing and zesty touch to the creamy base, creating a perfect balance of flavors.

Ingredienst for White chicken karahi

Chicken
I always use a whole chicken cut into 16-20 pieces for karahi with bone in for best results. I cut chicken myself, perks of living abroad. Boneless chicken can also be used but will not have the same flavors.

Spices
This karahi uses minimum spices. I used freshly ground black pepper, dry roasted cumin-coriander powder, and garam masala. I like to dry roast my cumin and coriander seeds because dry roasting brings out the aroma and the flavors. Add cumin and coriander seeds in a pan without any oil. Start roasting until the color changes a little bit, take them off of the stove and roughly crush them to make a coarse powder.

Yogurt
In chicken white karahi we don’t add any tomatoes and onions. All of the gravy and tartness comes from yogurt. I used regular full-fat yogurt, but Greek yogurt is also a good alternative.

Heavy cream
I like to add a splash of heavy cream, about 1/4 cup, at the end before I garnish it. However, skipping the heavy cream is not recommended because it gives the karahi that delicious, rich taste that we all love.