This is my makhni twist on white karahi, and the star is the shimla mirch baghar on top. I have made white karahi for years, and one day, with half a red and half a green bell pepper left in the fridge, I sliced them into strips and tossed them in sizzling butter right at the end. Poured over the creamy chicken, they turned a simple white karahi into a bowl that looks like a celebration. Since then, this is the version my family asks for when guests are coming.
The base is what I trust: no tomatoes, no red chilli, plenty of butter, yogurt, cream and freshly crushed black pepper. The chicken stays pale and juicy, and the gravy turns silky and gently spicy. The bell peppers stay crunchy and add a fresh, slightly sweet bite against the rich makhni gravy.
Serve it with hot naan or tandoori roti and you have a restaurant-style meal made at home.
If you want the classic version without the bell pepper baghar, see my white chicken karahi with black pepper. For a red, tomato-based karahi, try my classic chicken karahi with tomatoes, or go all out with dumba karahi. For another green, aromatic chicken dish, my kari patta chicken is a family favourite.
Why You’ll Love This White Karahi
- Creamy without being heavy: yogurt balances the butter and cream.
- Mild but full of flavour: the heat comes from black pepper and green chillies.
- Quick: boneless chicken cooks in about 25 minutes.
- Colourful bell pepper baghar: red and green shimla mirch make it look as good as it tastes.
Ingredients You Need
Chicken: boneless chicken cut into bite-size pieces. Thigh meat stays juicier, but breast works well if you don’t overcook it.
For the white gravy: butter, a little oil, ginger garlic paste, green chilli paste, whisked full-fat yogurt and fresh cream.
Spices: salt, crushed black pepper, white pepper, roasted cumin powder and a pinch of kasuri methi.
For the bell pepper baghar: butter, red and green bell pepper (shimla mirch) strips and a pinch of black pepper.
To finish: ginger juliennes, fresh coriander and a squeeze of lemon.
My Tips for the Best White Chicken Karahi
- Keep the heat medium. High heat browns the chicken and turns the gravy beige instead of white.
- Use full-fat yogurt at room temperature and whisk it smooth. Cold yogurt can split when it hits the hot pan.
- Add the yogurt on low heat and stir continuously for the first minute.
- Crush the black pepper fresh. It is the main spice here, so freshly crushed pepper makes a big difference.
- Add cream at the end and simmer only for 2 to 3 minutes, so it stays silky.
- Keep the bell peppers crunchy. Fry the strips in butter for only 1 minute so they keep their colour and bite, then pour over the karahi just before serving.
What to Serve With White Karahi
Hot naan, roghni naan or tandoori roti are perfect for scooping up the gravy. A simple kachumber salad and mint raita on the side complete the meal. It is also lovely with plain jeera rice.
Storing and Reheating
Keep leftovers in an airtight box in the fridge for up to 2 days. Reheat gently on low heat with a splash of milk or water, stirring often. Avoid boiling, as the yogurt and cream can split.
Shimla Mirch White Makhni Karahi
Ingredients
Method
- Heat butter and oil in a karahi on medium heat. Add ginger garlic paste and fry for 30 seconds without letting it brown.
- Add the chicken and salt. Cook on medium heat for 6 to 8 minutes, stirring, until the chicken turns white on all sides.
- Add green chilli paste, black pepper, white pepper and cumin powder. Cover and cook on low heat for 8 to 10 minutes until the chicken is tender.
- Lower the heat. Add the whisked yogurt and stir continuously for 1 minute. Cook uncovered for 5 to 6 minutes until the oil starts to separate.
- Stir in the cream and kasuri methi. Simmer for 2 to 3 minutes.
- Turn off the heat, add lemon juice and ginger juliennes, and move the karahi to a serving bowl.
- For the baghar, heat butter in a small pan. Add the red and green bell pepper strips and a pinch of black pepper and toss for 1 minute on high heat, just until glossy.
- Pour the sizzling bell pepper baghar over the karahi, sprinkle coriander and serve hot with naan or roti.
Notes
Frequently Asked Questions
What is the difference between white karahi and regular karahi?
Regular karahi is cooked with tomatoes and red chilli, so it is red and tangy. White karahi skips both and uses yogurt, cream, butter and black pepper for a creamy white gravy.
Can I make white karahi with bone-in chicken?
Yes. Cook bone-in chicken covered for 10 to 15 minutes longer before adding the yogurt, until the meat is tender.
Why did my yogurt split?
The yogurt was too cold or the heat was too high. Use room-temperature yogurt, whisk it well and add it on low heat while stirring.
Can I use only one colour of bell pepper?
Yes. Green bell pepper alone works fine, but the red adds sweetness and makes the dish look more festive.
Can I make it without cream?
Yes. Use a little extra yogurt and a spoon of butter instead. It will be lighter but still creamy.
How do I make it spicier?
Add more green chilli paste and black pepper. Keep red chilli out if you want the gravy to stay white.
