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Pakistani
White Chicken Karahi Lunch
45 min total15 prep30 cook4 servings470 cal
ClassicFlexitarianLow-CarbContains dairy
A creamy, chili-free variation of chicken karahi built on yogurt, cream, and black pepper instead of tomatoes. Rich and mildly spiced, it is a restaurant favorite that pairs beautifully with naan.
Ingredients
meat
- 800 gchicken (bone-in pieces)
dairy
- 1 cupplain yogurt
- 0.33 cupheavy cream
produce
- 2 tbspginger garlic paste
- 4green chili
- 1 tbspfresh ginger
pantry
- 1.5 tbspblack pepper
- 1 tbspcoriander powder
- 0.33 cupvegetable oil
- 1.5 tspsalt
Steps
- Whisk the yogurt smooth and julienne the fresh ginger; slit the green chilies.
- Heat the oil in a karahi or wok over medium-high heat.
- Add the ginger garlic paste and sauté briefly until the raw smell disappears.
- Add the chicken and sear until it turns opaque on all sides.
- Lower the heat and stir in the whisked yogurt gradually, stirring constantly so it does not curdle.
- Add the salt, black pepper, and coriander powder.
- Cover and cook on medium heat until the chicken is tender, about 18–20 minutes, stirring occasionally.
- Uncover and cook on higher heat to reduce the sauce until it clings to the chicken.
- Stir in the cream and simmer 2 minutes until glossy.
- Add the slit green chilies and half the ginger julienne and cook 1 minute more.
- Garnish with the remaining ginger and serve hot with naan.
Tips
- Whisk the yogurt before adding and stir constantly so it does not split.
- Use freshly crushed black pepper as the dominant spice for the signature flavor.
- Cook on medium-high to reduce the sauce to a thick, clingy consistency.
- Finish with cream and a handful of green chilies and ginger julienne.
