White Chicken Karahi
A creamy, mild karahi made with yogurt, cashew paste, white pepper and green chillies. It's rich but gentle, and it's a good choice when you want something different from the usual red tomato karahi.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Karahi or heavy wide pan with a lid, blender or small grinder, wooden spoon
Method
Drain the soaked cashews and blend them with 3 tablespoons of the yogurt and a splash of water into a completely smooth paste. Whisk this back into the rest of the yogurt and set aside.
Heat the oil in a karahi over medium heat. Add the cardamom and ginger garlic paste and stir for about 1 minute until fragrant but not browned.
Turn the heat to high and add the chicken. Fry, stirring often, for 8 minutes until the pieces turn white and opaque on the outside, with no pink showing. Do not let them brown.
Add the salt, coriander, cumin, white pepper, black pepper, the slit green chillies and the water. Stir well, cover and cook on low heat for 15 minutes until the chicken is nearly tender.
Lower the heat to the lowest setting. Add the yogurt and cashew mixture a little at a time, stirring constantly so it does not split. Cook for 5 minutes, stirring often.
Pour in the cream and add the chopped green chillies. Cook uncovered on medium-low for 5 minutes until the sauce thickens, clings to the chicken and a little oil shows at the edges. The chicken should reach 74°C in the thickest piece.
Stir in the lemon juice, then taste and adjust the salt. Garnish with ginger matchsticks and fresh coriander, and rest for 2 minutes before serving from the karahi.
Cooking tips
- Whisk the yogurt until smooth and add it on the lowest heat. Cold yogurt added to a very hot pan is the usual reason for a split sauce.
- Keep the heat moderate while frying the chicken. Browning will spoil the pale colour of the dish.
- Use bone-in chicken for the best flavour. Small pieces cook faster and take up the sauce better.
- Adjust the heat by changing the number of green chillies, and remove the seeds for a milder result.
Substitutions
- No cashews: use 2 tablespoons of blanched almonds or 1 tablespoon of poppy seeds (khus khus), soaked and ground.
- No fresh cream: use full-fat evaporated milk or 3 tablespoons of thick malai.
- White pepper unavailable: use extra black pepper, though the colour will be slightly speckled.
- Boneless chicken thigh can replace bone-in chicken. Reduce the covered cooking time to about 8 minutes.
Serve with
"Serve hot with fresh tandoori naan, roghni naan or plain chapati. A simple cucumber and onion salad with lemon on the side keeps the meal light."
Storage
Cool and refrigerate in an airtight container for up to 2 days. Freezing is not recommended because the cream and yogurt sauce may separate.
Reheating
Warm gently in a pan over low heat with 2 to 3 tablespoons of water or milk, stirring occasionally, until piping hot throughout. Avoid boiling hard.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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