White karahi is the dish I order when I want something rich but not fiery. The first time I tasted it at a roadside restaurant, I could not believe a karahi with no tomatoes and no red colour could have so much flavour. It was creamy, peppery and fragrant, with almond slivers on top and green chillies peeking through the masala. I went home that night determined to make it myself.
My first few attempts looked right but tasted flat, and once the yogurt even split into little grains in the pan. I learned two things along the way. The flavour of a white karahi comes from pepper, not chilli powder, so I now use freshly crushed black pepper with a little white pepper and roasted cumin and coriander seeds. And the creamy, restaurant-style texture comes from adding the yogurt slowly on low heat, then finishing with a spoon of almond paste and fresh cream right at the end.
Today this white chicken karahi is one of the most requested dishes at our table, especially when guests come over. It looks elegant in the karahi with its pale, creamy masala and almond garnish, and it pairs beautifully with hot naan.
What Is White Chicken Karahi?
White karahi is a Pakistani karahi cooked without tomatoes or red chilli powder. The masala is built on yogurt, cream, ginger, garlic and plenty of black pepper, which gives it a pale, creamy colour and a warm, peppery heat instead of the red spiciness of a regular chicken karahi.
My Tested Tips for a Creamy White Karahi
- Do not brown the ginger garlic. Golden paste turns the masala beige instead of white.
- Crush the pepper fresh. Pepper is the main spice here, so its aroma matters.
- Add yogurt on low heat. Pour it in slowly while stirring so it stays smooth.
- Finish with nut paste and cream. Add them at the end so they thicken the masala without catching at the bottom.
- Use a karahi. A wide pan helps the masala reduce evenly.
More Chicken Recipes from My Kitchen
If you love this, try my chicken bhuna with yogurt and black pepper for a deeper, spicier version, or my velvety chicken korma for a special occasion. For a quick beef option, see my 25-minute qeema karahi.
White Chicken Karahi (Creamy Black Pepper Karahi)
Ingredients
Equipment
Method
- Heat the oil in a karahi on medium heat. Add the ginger garlic paste and fry for 1 minute until fragrant, without letting it brown.
- Add the chicken, turn the heat to high and stir-fry for 5 minutes until it turns white on all sides.
- Add salt, crushed black pepper, white pepper, crushed cumin, crushed coriander, the green chilli paste and chilli flakes. Stir for 1 minute.
- Cover and cook on low to medium heat for 8 minutes. The chicken will cook in its own juices.
- Turn the heat to low. Add the whisked yogurt a little at a time, stirring continuously so it does not split.
- Cover and cook for 8 to 10 minutes until the chicken is tender and the yogurt has cooked down.
- Uncover and bhuno on medium heat for 3 to 4 minutes until the oil starts to separate.
- Stir in the almond paste and cream. Simmer on low heat for 4 to 5 minutes until the masala turns thick, creamy and slightly grainy with the nuts.
- Add the slit green chillies, garam masala and lemon juice. Cook for 1 more minute.
- Sprinkle almond slivers, coriander, sliced green chillies and the dried red chillies. Add a cucumber flower in the middle if you like. Serve hot with naan or roti.
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