White Karahi Recipe

 White Karahi stands as one of Pakistan's most beloved and elegant dishes, transforming simple chicken into a rich, creamy masterpiece that graces dinner tables from Lahore to Karachi. This stunning dish gets its name from the traditional iron wok called a karahi, where the magic happens, and its signature white color comes from the luscious cream and yogurt base that coats every tender piece of chicken. Unlike its spicier red counterpart, White Karahi offers a milder, more refined flavor profile that appeals to all palates while still delivering the authentic taste of Pakistani cuisine. The dish combines aromatic spices with dairy richness, creating a harmonious blend that's both comforting and sophisticated enough for special occasions.

Serves: 4-6 people

About This Recipe

White Karahi represents the perfect balance between simplicity and flavor. The dish relies on high-quality ingredients rather than complex techniques, making it accessible to home cooks while delivering restaurant-quality results. The key lies in the careful layering of flavors – from the initial tempering of whole spices to the final addition of cream that transforms the dish into its characteristic pale, luxurious appearance. This recipe has been passed down through generations, with each family adding their own touch to create their perfect version.

Essential Ingredients

For the chicken:

• 2 pounds chicken, cut into medium pieces (bone-in pieces work best)
• 1 cup plain yogurt
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder

For the base:

• 4 tablespoons ghee or cooking oil
• 2 bay leaves
• 4-5 green cardamom pods
• 1 black cardamom pod
• 1 inch cinnamon stick
• 4-5 black peppercorns

For the flavor base:

• 2 large onions, thinly sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tomatoes, chopped
• 1 teaspoon coriander powder
• 1/2 teaspoon white pepper powder
• 1 teaspoon salt (or to taste)

For the creamy finish:

• 1/2 cup heavy cream
• 2 tablespoons milk
• 1 tablespoon butter
• Fresh coriander leaves for garnish
• 2-3 green chilies, sliced lengthwise

Preparing the Chicken

Begin by washing the chicken pieces thoroughly and patting them dry with paper towels. In a large bowl, combine the chicken with yogurt, salt, and turmeric powder. Mix well, ensuring each piece is coated with the marinade. This step not only adds flavor but also helps tenderize the meat. Let the chicken marinate for at least 30 minutes, though longer marination up to 2 hours will develop even better flavors.

The yogurt marinade serves multiple purposes in this dish. It tenderizes the chicken, adds a subtle tangy flavor, and helps create the creamy base that White Karahi is famous for. Make sure to use plain yogurt without any added flavors or sweeteners.

Building the Aromatic Base

Heat the ghee or oil in a heavy-bottomed karahi or deep pan over medium heat. Ghee is traditional and adds an authentic richness, but good quality cooking oil works perfectly fine. Add the whole spices – bay leaves, green cardamom, black cardamom, cinnamon stick, and black peppercorns. Let them sizzle gently for about 30 seconds until they release their fragrance.

The whole spices form the aromatic foundation of your White Karahi. They should sizzle and become fragrant but not burn, so keep the heat at medium and watch them carefully. This tempering process, called tarka, is crucial for developing the deep, complex flavors that make this dish special.

Creating the Onion Foundation

Add the thinly sliced onions to the aromatic oil and cook them slowly over medium heat. This step requires patience – you want the onions to turn golden brown and caramelized, which usually takes 8-10 minutes. Stir occasionally to prevent burning and ensure even cooking.

Well-cooked onions are the secret to a flavorful White Karahi. They should be golden brown and soft, not dark brown or burnt. The natural sugars in the onions will caramelize, adding sweetness and depth to your dish. If the onions start browning too quickly, lower the heat slightly.

Adding the Flavor Makers

Once your onions are beautifully golden, add the ginger and garlic pastes. Cook for 2-3 minutes, stirring constantly to prevent sticking. The raw smell should disappear, and the mixture should become fragrant. Next, add the chopped tomatoes and cook until they break down and become soft, about 5-6 minutes.

Add the coriander powder, white pepper powder, and salt. Mix everything well and cook for another 2-3 minutes until the spices are well incorporated and the oil starts to separate slightly from the mixture. This indicates that your base is properly cooked and ready for the chicken.

Cooking the Chicken

Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and stir well to coat the chicken with the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the chicken changes color and is about 70 percent cooked.

During this stage, the chicken will release some moisture, which will help cook the spices further and prevent burning. The pieces should be well-coated with the spice mixture and starting to turn opaque. Don't worry if they're not completely cooked at this point – they'll finish cooking in the next steps.

Creating the Signature White Sauce

Lower the heat to medium-low and add the heavy cream gradually, stirring continuously to prevent curdling. The cream should blend smoothly with the existing mixture, creating a pale, creamy sauce. Add the milk and butter, which will make the sauce even richer and smoother.

Continue cooking for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and tender. The sauce should have a creamy consistency that coats the chicken pieces nicely. If the sauce seems too thick, add a little more milk. If it's too thin, cook uncovered for a few more minutes to reduce it.

Final Touches and Garnishing

Taste the karahi and adjust the salt and spices if needed. The flavor should be rich, creamy, and well-balanced – not too spicy but with enough warmth from the white pepper. Add the sliced green chilies for a fresh bite and a pop of color.

Remove the whole spices if you prefer, though many people leave them in for continued flavor release. Garnish generously with fresh coriander leaves, which add color and a fresh herbal note that complements the rich, creamy sauce perfectly.

Serving Your White Karahi

White Karahi is traditionally served hot, straight from the karahi, with fresh naan bread or steamed basmati rice. The creamy sauce is perfect for soaking up with soft, warm naan, while rice provides a neutral base that lets the karahi flavors shine.

For a complete Pakistani meal, serve alongside some fresh salad with onions, tomatoes, and cucumbers, and perhaps some mint chutney or raita to provide a cooling contrast to the rich dish.

Storage and Reheating Tips

White Karahi can be stored in the refrigerator for up to 3 days. When reheating, do so gently over low heat, adding a splash of milk or cream if the sauce has thickened too much. The flavors actually improve after a day, making it perfect for meal preparation.

For best results, don't freeze White Karahi as the cream-based sauce may separate when thawed. However, you can prepare the dish up to the point of adding cream, freeze that base, and then add fresh cream when reheating.

Tips for Perfect White Karahi

Use bone-in chicken pieces for the most authentic flavor and tender results. The bones add richness to the sauce during cooking. If using boneless chicken, reduce the cooking time slightly to prevent overcooking.

Don't rush the onion cooking process – properly caramelized onions are crucial for developing the deep flavors that make White Karahi special. Fresh cream works better than long-life cream for the smoothest texture and richest taste.

Keep the heat moderate throughout cooking to prevent the dairy from curdling and to ensure the chicken cooks evenly. This patience will reward you with a perfectly creamy, restaurant-quality White Karahi that brings the authentic taste of Pakistan to your home.

Zoey Anderson

Hi, I’m Zoey Anderson, a full-time writer at Eat, Shine and Bloom. I’m passionate about sharing how good food and positive energy can brighten your everyday life. Through my recipes, wellness tips, and mindful living ideas, I hope to inspire you to eat well, shine bright, and bloom beautifully. 🌿✨