Chicken White Karahi

 A creamy, aromatic Pakistani dish cooked in yogurt and cream - elegant and flavorful

 

Ingredients

For the Chicken

• 2 lbs chicken (cut into medium pieces, bone-in preferred)
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice

For the Base

• 4 tablespoons ghee or oil
• 2 medium onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 6-8 green cardamom pods, crushed
• 2-3 black cardamom pods, crushed
• 1 cinnamon stick (2 inches)
• 4-5 cloves
• 2 bay leaves

For the White Gravy

• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 teaspoon white pepper powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 1 tablespoon cornstarch (optional, for thickening)

For Garnish

• 2 tablespoons fresh ginger, julienned
• 4-5 green chilies, sliced lengthwise
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons almonds, sliced and fried
• Lemon wedges

Optional Aromatics

• 1/4 teaspoon saffron soaked in 2 tablespoons warm milk
• 1 tablespoon kewra water (screwpine essence)

Instructions

Preparing the Chicken

1. Marinate chicken: In a bowl, mix chicken pieces with salt, turmeric, and lemon juice. Let marinate for 20-30 minutes.
2. Initial cooking: Heat 2 tablespoons ghee in a karahi or wide, heavy-bottomed pan over medium-high heat. Add marinated chicken and cook until 70% done (about 12-15 minutes). Remove and set aside.

Building the Base

1. Fry onions: In the same pan, add remaining ghee. Add sliced onions and fry until light golden (not deep brown like traditional karahi).
2. Add whole spices: Add crushed cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté for 1-2 minutes until fragrant.
3. Add ginger-garlic: Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

Creating the White Gravy

1. Prepare yogurt: In a bowl, whisk yogurt until smooth. Add a tablespoon of the hot oil from the pan to temper it (prevents curdling).
2. Add yogurt gradually: Reduce heat to medium-low and add the tempered yogurt slowly, stirring continuously. Cook for 5-7 minutes until yogurt is well incorporated.
3. Add cream and milk: Slowly add heavy cream and milk, stirring constantly. Cook for 3-4 minutes.
4. Add spices: Add white pepper, garam masala, cumin powder, and salt. Mix well.

Combining and Final Cooking

1. Return chicken: Add the partially cooked chicken back to the pan. Mix gently to coat with the white gravy.
2. Simmer: Cover and cook on medium-low heat for 15-20 minutes until chicken is fully cooked and tender.
3. Adjust consistency: If the gravy is too thin, mix cornstarch with 2 tablespoons water and add to thicken. If too thick, add a little warm milk.
4. Add aromatics: If using saffron milk and kewra water, add them now and mix gently.

Final Touches

1. Taste and adjust: Check seasoning and adjust salt and spices as needed.
2. Garnish: Add half of the julienned ginger, sliced green chilies, cilantro, and mint. Mix gently.
3. Rest: Let it rest for 5 minutes before serving to allow flavors to settle.

Serving Instructions

Traditional Presentation

1. Serve in karahi: If you have a traditional karahi, transfer and serve in it for authentic presentation.
2. Final garnish: Top with remaining ginger, green chilies, fresh herbs, and fried almonds.
3. Accompaniments:

• Steamed basmati rice
• Lemon wedges
• Sliced onions with mint chutney
• Fresh salad
• Fresh naan or tandoori roti

Tips for Perfect White Karahi

Cooking Techniques

• Temperature control: Keep heat moderate to prevent yogurt from curdling
• Gradual additions: Add all dairy products slowly with constant stirring
• Don't overcook: Chicken should be tender, not falling apart
• Fresh aromatics: Add fresh herbs at the end for maximum flavor

Flavor Balance

• Mild heat: This dish should be aromatic, not spicy hot
• Creamy texture: Should be rich and creamy but not too heavy
• Fresh finish: Fresh herbs and ginger are essential
• Subtle spicing: Let the dairy and aromatics shine

Common Mistakes to Avoid

• Curdled yogurt: Always temper yogurt before adding
• High heat: Keep temperature moderate throughout
• Over-browning onions: They should be light golden, not dark
• Skipping rest time: Let flavors meld before serving

Make-Ahead Tips

Preparation

• Marinate chicken up to 4 hours ahead
• Slice onions and prepare ginger-garlic paste in advance
• Measure all spices beforehand

Storage

• Best served fresh but can be refrigerated for 2 days
• Reheat gently on low heat, adding milk if needed
• Don't freeze as dairy may separate

Variations

Luxury Version

• Chicken Malai Karahi: Add extra cream and cashew paste
• Royal Style: Include fried cashews and golden raisins
• Saffron Special: Double the saffron for more color and aroma

Regional Variations

• Lahori Style: Add a touch of food coloring for whiter appearance
• Karachi Style: Include small potatoes
• Peshawari Style: Add dried plums (aloo bukhara)

Dietary Modifications

• Lighter Version: Use Greek yogurt instead of heavy cream
• Dairy-Free: Use coconut cream and cashew yogurt
• Low-Fat: Use low-fat yogurt and reduce ghee

Health Benefits

Nutritional Value

• High protein: Excellent source of lean protein
• Probiotics: Yogurt provides beneficial bacteria
• Calcium rich: Good for bone health
• Aromatic spices: Aid digestion and provide antioxidants

Serving Suggestions

Complete Meal

• Start with fresh salad or soup
• Serve karahi with assorted bread
• End with traditional Pakistani dessert like kheer
• Accompany with green tea or lassi

Party Menu

• Perfect for dinner parties and special occasions
• Mild enough for guests who don't like spicy food
• Elegant presentation impresses guests
• Pairs well with other Pakistani dishes

Serves 4-6 people

Note: Chicken White Karahi is naturally halal when made with halal-certified chicken. This elegant dish is perfect for special occasions, dinner parties, or when you want something rich but not too spicy. The creamy white gravy with aromatic whole spices creates a restaurant-quality dish that's sure to impress family and guests alike.