White Chicken Karahi

This White Chicken Karahi is creamy, savoury and just super delicious. I mean we’re talking about a spicy, creamy chicken curry, what’s there not to like?


  • 500 grams bone-in chicken you may also use boneless chicken cubes
  • 3-4 tablespoons oil
  • 1/2 tablespoon ginger garlic paste
  • 4 green chillies grinded into a paste
  • Salt to taste
  • 3/4 cup yogurt
  • 1 teaspoon black pepper freshly ground is best, but you may also use powder
  • 1 teaspoon roasted cumin seeds roughly grounded
  • 1 teaspoon roasted coriander seeds roughly grounded
  • 2 inch ginger julienned or thinly sliced
  • 5 tablespoons heavy cream or tetra pack cream
  • 1 tablespoon butter
  • 2 green chillies finely sliced


  • Heat oil in a wok, add the chicken and fry until its golden brown.
  • Add the ginger garlic paste, green chilli paste, and salt.
  • Cook for 5-7 minutes on medium heat.
  • While the chicken is cooking, mix the yogurt, black pepper, cumin and coriander.
  • Add this yogurt mixture to the chicken, and cook for an addition 6-8 minutes until most of the water has evaporated, and you can see the oil on the surface of the curry.
  • Now add the cream and butter, and cook for a minute or two.
  • Garnish with green chillies and julienned ginger. Serve with roti or naan.

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