Delight in Every Bite A Step-by-Step Guide for Ma White Karahi

White Karahi

  • White Karahi, otherwise called “Safed Karahi,” is a well known Pakistani dish that features an exceptional and delightful turn on customary karahi food. Dissimilar to the conventional red-shaded karahi dishes, White Karahi stands apart with its rich and ivory appearance. The dish highlights delicious bits of chicken cooked in a rich and fragrant sauce produced using a mix of yogurt, cream, and a mix of flavors. The option of ginger, garlic, and green chilies adds a reviving and fiery touch to the smooth base, making an ideal equilibrium of flavors.

Ingredient for White chicken karahi


  • I generally utilize an entire chicken cut into 16-20 pieces for karahi with bone in for best outcomes. I cut chicken myself, advantages of living abroad. Boneless chicken can likewise be utilized yet won’t have similar flavors.


  • This karahi utilizes least flavors. I utilized newly ground dark pepper, dry simmered cumin-coriander powder, and garam masala. I like to dry meal my cumin and coriander seeds since dry broiling draws out the smell and the flavors. Add cumin and coriander seeds in a skillet with no oil. Begin simmering until the variety changes a tad, remove them from the oven and generally squash them to make a coarse powder.


  • In chicken white karahi we add no tomatoes and onions. The entirety of the sauce and poignancy comes from yogurt. I utilized ordinary full-fat yogurt, yet Greek yogurt is likewise a decent other option.

Weighty cream

  • I like to add a sprinkle of weighty cream, around 1/4 cup, toward the end before I decorate it. In any case, avoiding the weighty cream isn’t suggested in light of the fact that it gives the karahi that flavorful, rich taste that we as a whole love.

Ginger and garlic

  • Subcontinental food is inadequate without some ginger and garlic. I like to make ginger and garlic glue ahead of time and freeze it in little divides. I utilized a tbsp of ginger and garlic glue in this recipe.

Instructions to serve chicken karahi

  • Serving Chicken White Karahi is a superb encounter that brings the flavors and smell of this special Pakistani dish to life. Embellish the dish liberally with newly cut ginger, and green chilies to add an eruption of variety and newness. For an additional bit of tastefulness, you can put a bit of new cream on top. Go with the Chicken White Karahi with warm naan bread or steamed rice as an afterthought to make a fantastic and complete feast. This outwardly engaging and flavorfully rich dish makes certain to intrigue your visitors and entice their taste buds with its stunning mix of flavors.

Instructions to store extra chicken

  • To store Chicken Karahi appropriately, permit it to chill off to room temperature prior to dealing with. Move the extra Chicken Karahi into a sealed shut compartment, guaranteeing all the sauce and chicken pieces are completely covered. Refrigerate quickly and consume inside 2-3 days to keep up with its newness and flavor. Warming the dish delicately on the burner or microwave is suggested prior to serving once more.


  • 1 entire chicken (around 2.5 lbs) cut into 16 pieces
  • 1 tbsp ginger and garlic glue
  • 1/4 cup weighty cream
  • 1/2 cup oil
  • 1 tsp cumin seeds


  • 1 tsp salt
  • 1.5 tbsp dry cooked cumin-coriander powder
  • 1.5 tbsp newly ground dark pepper change it as you would prefer
  • 1 tsp exceptional garam masala


  • 6 green chilies gentle
  • ginger cut into flimsy cuts


  • In a wok or karahi add oil and intensity it briefly over high intensity.
  • Add cumin seeds and sit tight for 30 seconds.
  • Add chicken pieces, and cook them until variety changes, around 4-5 minutes over high intensity.
  • Presently add ginger and garlic and continue to cook for an additional 2 minutes.
  • Add salt, dark pepper, dry cooked cumin-coriander powder, blend everything, and add one cup of yogurt.
  • Cover and cook until chicken is cooked through, which will require around 15-20 minutes.
  • Add 1/4 cup of weighty cream, green chilies, ginger cuts, and garam masala.
  • Serve immediately.


  • 1.I utilized newly ground dark pepper, however dark pepper powder can likewise be utilized.
  • 2.I added no onions or tomatoes to this recipe since chicken karahi doesn’t have onions.



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