Creamy Chicken White Karahi (Restaurant Style)

If you want to try a unique version of Karahi I have got recipe of Chicken White Karahi. When you hear a word Karahi, a red and spicy gravy with chicken comes to your mind but this karahi is little different.

Chicken White Karahi is a beloved dish originating from the heart of Pakistani cuisine, known for its creamy texture and rich flavor profile. Its flavorful and rich texture is made by using yogurt and heavy cream in it.

When I tried this dish for the first time I was amazed and from that day Chicken White Karahi recipe is my favorite. This easy recipe brings together tender chicken pieces with a blend of aromatic spices, yogurt, and cream, that is quick to make. It is my go-to meal option during busy weeks or lively weekends. It is ready in less than 30 minutes and served with fresh Naan or jeera rice with fresh salad and chutney on the side.

You can try our other favorite Pakistani recipes like Easy Pakistani Keema Recipe (Bhuna Keema Recipe)Full Chicken Tandoori, and Authentic Mutton Handi Recipe.


White Karahi, also known as “Safed Karahi” in Urdu, is a popular Pakistani dish that features tender pieces of meat, typically chicken or goat, cooked in a creamy white sauce. Unlike its more common counterpart, the traditional Karahi, which has a red or brownish sauce made with tomatoes and spices, White Karahi is characterized by its rich and creamy texture.

The creamy sauce in White Karahi is typically made with yogurt, heavy cream, or a combination of both, along with a blend of spices such as cumin, coriander, and turmeric. The dish is usually cooked in a karahi, a type of deep, circular cooking vessel that is commonly used in Pakistani and Indian cuisine.

INGREDIENTS NEEDED FOR White Chicken Karahi Recipe:

  1. Boneless Chicken: You will need 500g Tender pieces of chicken, cut into bite-sized chunks, to form the heart of this dish.
  2. Plain Yogurt: You will need 1 cup of plain yogurt to add a tangy flavor and help tenderize the chicken while marinating.
  3. Cream: You will need ½ cup of heavy cream that contributes to the rich and creamy texture of the sauce, providing indulgent flavor.
  4. Ghee or Clarified Butter: You will need 2 tbsp Ghee or Clarified Butter that imparts a rich and buttery taste to the dish.
  5. Onion: You will need 1 medium finely chopped onion adds depth of flavor and sweetness to the dish.
  6. Tomatoes: You will need 2 medium Diced tomatoes provide a subtle acidity and help create a balanced sauce.
  7. Ginger garlic paste: 2 tbsp of ginger garlic paste. You will need 4 cloves Minced garlic to infuse the dish with aromatic flavor. 
  8. Cumin Seeds: You will need 1 tsp Whole cumin seeds release their earthy aroma and enhance the overall flavor.
  9. Coriander Powder: You will need Ground coriander lends a citrusy and slightly sweet flavor to the dish. (1 teaspoon)
  10. Turmeric Powder: You will need ½ tsp turmeric powder to add a vibrant yellow hue and mild earthy flavor to the sauce.
  11. White pepper: You will need 1 tsp white pepper powder to provide a subtle kick of heat, balancing the creaminess of the dish.
  12. Red chili powder: You will need 1 tsp white pepper powder.
  13. black pepper
  14. Salt: You will need salt to enhance the flavors of the dish and balances the spices.
  15. Fresh green coriander leaves, green chillies, lemon juice and julienned ginger: Garnish with chopped coriander and julienned ginger for a burst of freshness.


Step 1: Marinate the Chicken

In a mixing bowl, combine the boneless chicken pieces with plain yogurt, minced garlic, grated ginger, and a pinch of salt. Ensure that the chicken is thoroughly coated with the marinade, as this will help tenderize the meat and infuse it with flavor. Cover the bowl and refrigerate the chicken for at least 30 minutes to allow the marinade to work its magic and enhance the taste of the dish.

Step 2: Prepare the Spice Mix

Heat ghee or clarified butter in a karahi or deep skillet over medium heat until it’s hot but not smoking. Add cumin seeds to the hot ghee and let them splutter for a few seconds, releasing their aromatic flavors. Then, add finely chopped onions to the karahi and sauté them until they turn golden brown and caramelized, stirring occasionally to ensure even cooking.

Step 3: Cook the Chicken

Once the onions are golden brown, add the marinated chicken to the karahi, spreading it out evenly. Cook the chicken, stirring occasionally, until it changes color and is almost cooked through. This step allows the chicken to absorb the flavors of the spices and onions, resulting in a more flavorful dish. Be sure to scrape any browned bits from the bottom of the karahi to incorporate into the sauce for added depth of flavor.

Step 4: Final Touches

Add diced tomatoes to the karahi and continue cooking until the tomatoes are soft and pulpy, releasing their juices into the sauce. Sprinkle ground coriander, turmeric powder, and red chili powder over the chicken, adjusting the amount according to your taste preferences. Stir well to combine all the ingredients, ensuring that the spices are evenly distributed throughout the dish. Cook for a few more minutes until the Chicken White Karahi is fully cooked, the sauce has thickened to your desired consistency, and oil separates.


  • Instant Pot Method: Marinate chicken in yogurt and spices. Sauté onions, add tomatoes, and then add chicken and spices to the Instant Pot. Pressure cook for 8-10 minutes, then garnish and serve.
  • Stovetop Method: Marinate chicken and sauté onions. Add tomatoes and chicken, cook until tender. Add spices, cook until chicken is done, and then garnish and serve.
  • Slow Cooker Method: Marinate chicken and sauté onions. Transfer to slow cooker with tomatoes and spices. Cook on low for 4-6 hours or high for 2-3 hours, garnish, and serve.
  • Grilled Method: Marinate chicken in yogurt and spices, then grill until cooked through. In a separate pan, sauté onions, tomatoes, and spices until soft. Mix grilled chicken with sautéed mixture, garnish, and serve. Top of Form


  1. Chop onions, mince garlic, and grate ginger ahead of time to streamline the cooking process.
  2. Greek yogurt is thicker and creamier than regular yogurt, making it an excellent choice for marinating the chicken and creating a rich sauce.
  3. Toasting whole spices like cumin seeds before adding them to the dish releases their essential oils, intensifying their flavor and aroma.
  4. Tastes the sauce as it cooks and adjust the amount of red chili powder according to your preference for heat.
  5. Allow the chicken to simmer in the sauce for a few extra minutes once it’s cooked through.
  6. Sprinkle chopped fresh coriander leaves over the Chicken White Karahi just before serving to add a pop of color and freshness.
  7. Customize the recipe by adding vegetables like bell peppers or peas for extra texture and flavor.
  8. Chicken White Karahi tastes even better the next day, so consider making a double batch to enjoy for lunch or dinner throughout the week.


To store leftover Chicken White Karahi, transfer it to an airtight container and refrigerate for up to 3 days. When ready to enjoy, reheat gently in a skillet over low heat or in the microwave until heated through. Add a splash of water or cream to maintain the creamy texture and prevent drying out. Stir occasionally to ensure even heating, and then serve hot with your favorite accompaniments.


  • Cream Cheese: Incorporate a dollop of cream cheese for an extra creamy and indulgent texture, adding richness to the sauce.
  • Yogurt Whey: Use leftover whey from straining yogurt to add a tangy and slightly sour note to the dish, enhancing its flavor profile.
  • Almond Paste: Blend soaked almonds into a smooth paste and add it to the sauce for a subtle nuttiness and creaminess, perfect for enriching the dish.
  • Fresh Mint: Finely chop fresh mint leaves and sprinkle them over the Chicken White Karahi before serving to impart a refreshing and aromatic flavor.
  • Cinnamon Stick: Infuse the sauce with a cinnamon stick during cooking to add a hint of warmth and sweetness, complementing the savory flavors of the dish.
  • Honey: Drizzle a touch of honey into the sauce for a delicate sweetness that balances the spices and adds depth to the dish.


Serve Chicken White Karahi with warm naan bread for a classic and satisfying combination that’s perfect for scooping up the creamy sauce.

Pair the Chicken White Karahi with fluffy steamed basmati rice for a comforting and hearty meal that absorbs the flavorful sauce.

Accompany the Chicken White Karahi with soft roti or chapati for a traditional and wholesome dining experience that’s ideal for tearing and dipping.

Present the Chicken White Karahi with fragrant pilaf rice, infused with spices and aromatics, for an elevated and aromatic twist on a classic pairing.


Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken pieces if desired. Adjust the cooking time accordingly to ensure that the chicken is cooked through.

Is it necessary to marinate the chicken?

Marinating the chicken helps tenderize the meat and infuse it with flavor. It’s recommended to marinate for at least 30 minutes, but longer marination will enhance the taste further.

Can I make Chicken White Karahi ahead of time?

While Chicken White Karahi is best enjoyed fresh, you can prepare the base curry ahead of time and add the cooked chicken just before serving to streamline the process.

What can I substitute for cream?

If you prefer a lighter option, you can substitute the cream with coconut milk or Greek yogurt for a tangier flavor.

How spicy is Chicken White Karahi?

The level of spiciness can be adjusted according to your taste preferences. Feel free to increase or decrease the amount of red chili powder to suit your palate.

Can I freeze Chicken White Karahi?

While it’s possible to freeze Chicken White Karahi, the texture of the sauce may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for up to 3 days.

Chicken White Karahi

Indulge in the rich flavors of Pakistani cuisine with this delightful Chicken White Karahi recipe. Creamy, aromatic, and bursting with spices, this dish is sure to impress your taste buds. Perfect for a cozy dinner or entertaining guests, Chicken White Karahi is a true crowd-pleaser that will transport you to the bustling streets of Pakistan.
Total Time 40 minutes
Servings 4
Calories 320 kcal


  • Mixing bowl
  • Karahi or deep skillet
  • Cooking spoon


  • 500 g Boneless Chicken, cut into bite-sized pieces
  • 1 cup Plain Yogurt
  • 1/2 cup Cream
  • 2 tbsp Ghee or Clarified Butter
  • 1 Onion, finely chopped
  • 2 Tomatoes, diced
  • 4 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • Salt, to taste
  • Fresh Coriander Leaves


  • Step 1: Marinate the Chicken
    1.    In a mixing bowl, combine boneless chicken pieces, plain yogurt, minced garlic, grated ginger, and a pinch of salt. Mix well to coat the chicken evenly.
    2.    Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Step 2: Prepare the Spice Mix
    1.    Heat ghee in a karahi or deep skillet over medium heat. Add cumin seeds and let them splutter.
    2.    Add finely chopped onions to the karahi and sauté until golden brown.
  • Step 3: Cook the Chicken
    1.    Once the onions are golden brown, add the marinated chicken to the karahi.
    2.    Cook the chicken until it changes color and is almost cooked through, stirring occasionally.
  • Step 4: Final Touches
    1.    Add diced tomatoes to the karahi and cook until softened.
    2.    Sprinkle coriander powder, turmeric powder, and red chili powder over the chicken. Stir well to combine.
    3.    Cook for a few more minutes until the chicken is fully cooked and the sauce has thickened.


  • Adjust the amount of red chili powder according to your spice preference.
  • Be careful not to overcook the chicken to maintain its tenderness.
  • Garnish with fresh coriander leaves for a burst of freshness.
Nutritional Information per Serving:
  • Calories: 320 kcal
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 10g
  • Fiber: 2g


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