White Chicken Karahi

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!

If you want to try another version of karahi, check out my boneless chicken karahi with lots of tomatoes.

What is White Chicken Karahi?

White chicken karahi, as the name suggests, is made in a 'karahi' or Indian wok. And as everyone who has used a wok knows, the food sizzling away in a karahi at relatively high temperatures tastes extra nice!

The 'white' in the title comes from the fact that ground spices like red chilli and turmeric (the two most commonly used spices in Indian cooking), and are completely absent from this recipe. There are no tomatoes either, so that bright yellow-orange colour that is so characteristic of Indian curries is missing.

Instead, 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 green 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!

Two mores chicken recipe which do not make use of red chilli powder and turmeric or even tomatoes: chicken do pyaza and chicken kali mirch.

Ingredients

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

Chicken: Use a small whole skinless, bone-in chicken cut into 12-14 pieces. You can use boneless chicken in a pinch, but it is the bones that give any chicken curry its depth of flavor.

Onions, ginger, garlic and green chillies: These ingredients make up the curry base and need to be blended into a smooth puree. I used one whole Serrano chilli, but you can also use three to four of the smaller Thai green chillies if you want.

Cooking oil: Any neutral oil that does not have a strong taste of its own will work. Don't cut back on the amount of oil though as it is the oil which makes the curry taste so good. It absorbs the flavors of the spices and forms a layer on top of the chicken when cooked long enough.

Whole spices (bay leaves, cumin seeds, green and black cardamom, and cloves): These spices, when sizzled in hot oil, add a warmth and fragrance to the curry that cannot be achieved with powdered spices alone.

Garam masala powder: Yes, garam masala is also used in addition to the whole spices, as this works in tandem with the whole spices to enhance the overall flavor of the dish.

Black pepper: Freshly cracked black pepper is an absolute must for this recipe, not the tired old granules left over from another recipe perhaps.

Yogurt and cream: These two ingredients smooth out the sharp edges of the curry and add a lovely smoothness which this recipe cannot do without!

Instructions

PREPARATION

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

COOKING

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

3. Add the onion puree you prepared earlier and cook the chicken on medium heat until the oil separates and the sauce becomes glossy. Stir frequently to prevent it from sticking to the wok. It won't be necessary, but if you notice the sauce getting too dry, add a few splashes of water in the later stages (15 minutes).

Note: This is known as the bhuna technique in Indian cooking, a crucial step if you are aiming for a mouthwatering curry. It is a combination of sautéing and stir-frying where the food is cooked on high heat with frequent stirring until the masala loses its 'raw' smell, becomes fragrant, and the oil separates.

4. Tip in the garam masala powder, black pepper and salt and mix well. Cook for 2 minutes more and lower the heat.

5. Now, add the yogurt and stir vigorously a few times to incorporate it into the curry. Cover the karahi and simmer the curry for 15 minutes.

6. Finally, add the cream and cook for 5 minutes more, stirring well. Garnish the curry with some julienned ginger and slit green chillies if you want. White karahi chicken is ready to be served with some warm naan bread.

Top Tips

1. Use plain Indian yogurt or dahi, not flavored varieties like vanilla.

2. Adjust the heat to where you are comfortable with it. I added one Serrano chilli but you can add more if you like your curries on the spicier side.

3. Use bone-in, skinless chicken. If you don't have access to fresh chicken from a butcher's shop, buy frozen parts like thighs or legs and do remove the skins before using them.

4. Don't skimp on the oil if you can help it. The secret to a tasty curry lies in the way the meat and spices are sautéed in the oil. Remember the bhuna technique? Less oil equals less bhuna flavour!

Serving Suggestions

Serve white karahi chicken with the Indian bread of your choice, roti or naan made with whole wheat flour (atta), and a fresh cucumber and onion salad on the side.

Since this is a curry dish, you can also serve it with some plain boiled rice or cumin rice to make it a touch fancier.

More Chicken Curry Recipes

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

If you made this recipe, please consider giving it a star rating and a comment below. And if you're on Instagram, feel free to tag me so I can see your creation. I'd love to hear from you! Thank you:)

📖 Recipe