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    You are here: Home » Chicken

    Published: Jun 7, 2022 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    White Chicken Karahi

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    Jump to Recipe
    White chicken karahi in a wok.

    White chicken karahi is a smooth, slightly spicy chicken curry bursting with flavor. It has a delicate and creamy white sauce that you can mop up with warm naan. With simple ingredients and an easy, no-fuss method, this is one recipe you need to have!

    Chicken kali mirch is another easy recipe that you can make in a snap. And if you want to try another version of karahi, check out my boneless chicken karahi with lots of tomatoes.

    White chicken karahi in a wok.

    Chicken karahi literally translates as chicken made in a 'karahi' or a heavy bottomed Indian wok. And as everyone who has used a wok knows, the food sizzling away in a wok at relatively high temps makes it taste extra good. This white chicken karahi? It's pure magic in a pan, or rather wok!

    This is how you make it: the chicken, along with some whole spices is browned in hot oil, then simmered in a lovely thick sauce made of aromatics like ginger, garlic red onions, and Serrano chillies. A generous dose of freshly cracked black pepper and garam masala give it an unbeatable kick, and finally, the sharpness of the gravy is tempered down with yogurt and cream. The result? Tender and flavorful chicken wrapped in a thick creamy white sauce that is simply divine!

    Ingredients

    Note: exact amounts are mentioned in the recipe card further down.

    white chicken karahi labelled ingredients on a pink tiled background.

    Instructions

    Preparation

    In a blender, add thickly chopped onion, ginger, garlic and one Serrano chilli along with a quarter cup water. Blend to get a smooth paste.

    Cooking

    1. Heat the cooking oil in a wok or karahi and when it is quite hot, add the whole spices followed immediately by the chicken. Fry the chicken on medium to high heat until it is slightly browned on all sides (5 minutes).

    Frying chicken in a wok.

    2. Add the onion-ginger-garlic-green chilli paste you prepared earlier followed by the black pepper, garam masala, and salt. Cook the chicken on medium heat until the oil separates and the sauce becomes shiny. Stir frequently to prevent it from sticking to the wok (10 minutes).

    This is known as the 'bhuna' technique in Indian cooking. If you want to learn more about it, do have a look at these 5 Indian cooking techniques.

    white chicken karahi in a wok (step)

    3. Now, add the yogurt and cream. Mix well and turn down the heat. Cover the wok and simmer the curry for 15-20 minutes.

    white chicken karahi in a pan with cream and yogurt.

    4. Finally, garnish the curry with some julienned ginger and slit green chillies. This is totally optional though. White karahi chicken is ready to be served with some warm naan bread.

    White chicken karahi in a bowl with a spoon.

    Recipe notes and tips

    • Use a small whole skinless, bone-in chicken cut into 14-16 pieces. You can use boneless chicken in a pinch, but it is the bones that give it depth of flavor.
    • Don't cut back on the amount of oil as it is the oil which makes the karahi chicken taste so good. It absorbs the flavors of the spices and forms a layer on top of the chicken when cooked long enough. As a rule, I use pure olive oil which is healthier than other oils.

    More chicken curry recipes you might like

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    Chicken Handi
    Chicken mushroom curry over rice in a plate with a fork.
    Chicken and Mushroom Curry
    Almond Chicken Korma in bowl
    Almond Chicken Korma
    achari chicken in a bowl with naan on the upper left corner
    Achari Chicken Curry (Achari Murgh)

    Want still more? Check out the entire collection of chicken recipes on the blog!

    White chicken karahi in a bowl with a spoon.

    White Chicken Karahi

    Saima Zaidi
    White chicken karahi is a smooth, slightly spicy chicken curry bursting with flavor. It has a delicate and creamy white sauce that you can mop up with warm naan.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Dinner
    Cuisine Indian
    Servings 6 people
    Calories 437 kcal

    Equipment

    • 1 Blender
    • 1 wok or karahi

    Ingredients
     
     

    • ½ cup cooking oil
    • 3 bay leaves
    • ½ tsp cumin seeds
    • 3 green cardamom
    • 1 black cardamom
    • 4 cloves
    • 2.2 lbs chicken skinless, bone-in
    • 1 medium red onion chopped roughly
    • 1" piece ginger chopped roughly
    • 5 garlic cloves big, chopped
    • 2 Serrano chillies
    • 1 teaspoon black pepper freshly ground
    • ½ tsp garam masala
    • 1 tsp sea salt
    • ½ cup yogurt unsweetened, unflavored
    • ½ cup cream
    • 1 tablespoon ginger juliennes optional

    Instructions
     

    • In a blender, add the onion, ginger, garlic and one Serrano chilli along with a quarter cup water. Blend to get a smooth paste. 
    • Heat the cooking oil in a wok or karahi and when it is quite hot, add all the whole spices followed immediately by the chicken. Fry the chicken on medium to high heat until it is slightly browned on all sides (5 minutes).
    • Add the onion-ginger-garlic-green chilli paste you prepared earlier followed by the black pepper, garam masala, and salt. Cook the chicken on medium heat until the oil separates and the sauce becomes shiny. Stir frequently to prevent it from sticking to the wok (10 minutes).
    • Now, add the yogurt and cream. Mix well and turn down the heat. Cover the wok and simmer the curry for 15-20 minutes.
    • Finally, garnish the curry with some julienned ginger and the remaining Serrano chilli. Serve the chicken with some warm naan bread.

    Notes

    • Use a small whole skinless, bone-in chicken cut into 14-16 pieces. You can use boneless chicken in a pinch, but it is the bones that give it depth of flavor.
    • Don't cut back on the amount of oil as it is the oil which makes the karahi chicken taste so good. It absorbs the flavors of the spices and forms a layer on top of the chicken when cooked long enough. As a rule, I use pure olive oil which is healthier than other oils.

    Nutrition

    Calories: 437kcalCarbohydrates: 6gProtein: 17gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 85mgSodium: 461mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 5mgCalcium: 66mgIron: 1mg
    Keyword white chicken karahi
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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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