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White Chicken Karahi: My Creamy Black Pepper Recipe for 4 (No Tomatoes)
Fozia Siraj

White Chicken Karahi (Creamy Black Pepper Karahi)

Tender boneless chicken in a creamy, peppery white karahi masala made with yogurt, cream and a little almond paste, finished with almond slivers and green chillies. No tomatoes, no red colour, full of flavour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: pakistani
Ingredients Equipment Method Notes

Ingredients
  

White Karahi
  • 800 g boneless chicken cut into medium cubes
  • 1/2 cup oil or ghee
  • 1 1/2 tbsp ginger garlic paste
  • 1 1/2 tsp salt or to taste
  • 1 1/2 tsp black peppercorns coarsely crushed
  • 1/2 tsp white pepper
  • 1 tsp cumin seeds roasted and crushed
  • 1 tsp coriander seeds roasted and crushed
  • 4 green chillies 2 ground to a paste, 2 slit
  • 1/2 tsp red chilli flakes optional
  • 1 cup plain yogurt about 250 g, whisked smooth
  • 12 almonds or cashews soaked 20 minutes and ground with 3 tbsp water
  • 1/2 cup fresh cream
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice
To Garnish
  • 1 tbsp almond slivers
  • 2 tbsp fresh coriander chopped
  • 2 green chillies sliced
  • 2 whole dried red chillies optional
  • 1 small piece cucumber for a cucumber flower, optional

Equipment

  • Karahi or wide heavy-bottomed pan with a lid
  • Small grinder or blender for the almond paste
  • Mortar and pestle for the spices

Method
 

Cook the chicken
  1. 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.
  2. Add the chicken, turn the heat to high and stir-fry for 5 minutes until it turns white on all sides.
  3. Add salt, crushed black pepper, white pepper, crushed cumin, crushed coriander, the green chilli paste and chilli flakes. Stir for 1 minute.
  4. Cover and cook on low to medium heat for 8 minutes. The chicken will cook in its own juices.
Make it creamy
  1. Turn the heat to low. Add the whisked yogurt a little at a time, stirring continuously so it does not split.
  2. Cover and cook for 8 to 10 minutes until the chicken is tender and the yogurt has cooked down.
  3. Uncover and bhuno on medium heat for 3 to 4 minutes until the oil starts to separate.
  4. 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.
  5. Add the slit green chillies, garam masala and lemon juice. Cook for 1 more minute.
Garnish and serve
  1. 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.

Notes

Keep it white: do not let the ginger garlic brown, and use white pepper and crushed black pepper for heat instead of red chilli powder.
Yogurt splitting? Use room-temperature yogurt, whisk it well and always add it on low heat.
No almonds? Use cashews, or 2 tablespoons of khoya or milk powder for the same rich body.
Bone-in chicken: add 8 to 10 minutes to the covered cooking time.