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White Karahi

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White karahi

White Karahi

White Chicken Karahi is a creamy, tomato-free Pakistani dish originating from Dhaba (roadside restaurant) cuisine. Unlike the traditional red karahi, this lighter version gets its richness from yogurt and fresh cream. It is flavoured with roasted cumin and coriander, green chillies, and ginger. Quick to make and full of flavour, it is a favourite for family dinners.

Packaging

Available in 50g and 100g sachets. Store in a cool, dry place. Best before date printed on packaging. Shelf life: 18 months from date of manufacture.

Serves4–6
Prep15 mins
Cook25–30 mins

Ingredients

  • 1 kg chicken (preferably bone-in), cut into pieces
  • 1 cup plain yogurt
  • 1 cup fresh cream or heavy cream
  • 4 onions, crushed
  • 2 tbsp ginger-garlic paste
  • 15–20 green chillies, crushed
  • ½ cup oil
  • Roasted cumin powder
  • Roasted coriander powder
  • Black pepper, garam masala (optional)
  • Salt to taste

Steps to Make

  1. Heat oil in a karahi or wok. Fry the chicken until golden brown. Remove and set aside.
  2. In the same oil, fry the crushed onions until golden. Add ginger-garlic paste and green chilli paste. Sauté for 2–3 minutes.
  3. Add the fried chicken back to the pan with salt. Mix well.
  4. Add yogurt and fresh cream. Stir to combine. Cook on medium-high heat.
  5. Stir occasionally until the yogurt liquid reduces and oil appears on top. This takes about 15–20 minutes.
  6. Add roasted cumin, roasted coriander, and black pepper. Adjust seasoning.
  7. Garnish with crushed green chillies and ginger slices. Serve hot with naan or roti.