Learn how to make Chicken White Karahi with our Chef Varun Inamdar.
Introduction
Chicken White Karahi is a creamy, yogurt-based curry that’s beautifully spiced yet mild enough for the whole family. Serve with steamed white rice to soak up all the delicious sauce. This chicken white karahi is a creamy, mild curry with wonderful delicate spices. The chicken is browned and then braised with curd & fresh cream. This Pakistani-style White Chicken (Safed Murg) is rich in flavour and texture. The recipe does not use any tomatoes or chili powder and is still full of flavour. It gets its white colour from the curd & cream. Also, this is what makes it an unconventional Pakistani chicken gravy recipe – no tomatoes, red chilli, or turmeric. Try out this amazing chicken curry today and let us know how you like it.
Searing the Chicken
1/2 cup Oil
3 Bay Leaves
1-inch Cinnamon Stick
5 Green Cardamom Pods
750 gms Chicken
Salt (as required)
For the Curry
2 tbsp Ginger-Garlic-Green Chilli Paste
1/2 cup Onion Paste
4-5 Green Chillies
1 tsp Cumin Seeds
1 tsp Garam Masala Powder
1 tsp Black Pepper (crushed)
1/2 cup Curd
1/2 cup Fresh Cream
For Garnish
Ginger & Green Chillies (juliennes)
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