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White Chicken Karahi

White Chicken Karahi

Difficulty: Difficult, Cook Time: 1 Hour, Core Ingredient: Chicken, Servings: 4, Calories: 410

Description: Prepared with the best mix of spices, this cream-based stew from Pakistan is as popular as its counterpart, the red masala karahi.


1 kg chicken small pieces or boneless

For Marinade

1 Tbsp. Lemon Juice
2 Tbsp. Corn Flour
1 Tbsp. Ginger and Garlic Paste

For Gravy

1 Cup Oil
4 Large Onions
½ Cup Yogurt
1 Tomatoes Paste
Red Chili Powder to Taste
Salt to Taste
1 Tsp. Turmeric Powder
1 Tsp. All Spice Powder
2 Tsp. Fenugreek Seeds
1 Packet Cream
4 Chopped Green Chilies
Green Coriander for Garnishing

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Marinate chicken with lemon juice, ginger garlic paste and corn flour and set aside for half an hour.

In a pan, heat oil and fry the onions till they are golden brown. Strain and take them out to make a paste in the blender with just a little water, about 2 tbsp. will be enough. Now fry the chicken in the same oil as the onions until it is cooked, the colour will change to whitish. Add yogurt, salt, tomato paste, red chilies, turmeric powder and all spices powder. Mix all the ingredients together well and add the onion paste. Now add a little water for the gravy and cook on a low flame till the chicken is tender and fully cooked.


When chicken becomes soft, add the fenugreek seeds, green chilies and cream. Mix these well. White Karahi is ready.

Serve hot and garnish with green coriander.

Check out the recipe of Chicken Karahi by Harris Hayat in our kitchen.

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

1 Comment

  1. I love this chicken. this recipe is very easy and delicious.


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