White Chicken Karahi Recipe

White chicken karahi recipe is delicious and mouthwatering for Pakistani and Indian peoples but also in other countries. This white chicken karahi recipe is crispy, savoury and absolutely super tasty. I say we’re talking about rich, spicy chicken curry, what’s not there to like?

white karahi chicken,Recipes,white karahi recipe,white chicken karahi recipe,white chicken karahi,Desi Cuisine,how to make white chicken karahi,

I just love this version of chicken karahi, not just because of its flavour but also because it requires less effort and so little work in the kitchen. This recipe is a perfect day-saver and also a face-saver. You don’t want to buy out or you want home-cooked meals because you don’t have time to prepare because you’ve been out the entire day.

Let’s see a bit about the origin of this amazing White chicken karahi recipe and then we will move toward our recipe.

Origin:

Chicken karahi (known as gosht karahi when served with goat or lamb meat instead of chicken), or kadai chicken, is an Indian subcontinent dish noted for its spicy taste; notable in North Indian and Pakistani cuisine. The Pakistani variant has no peppers (capsicum) or onions while capsicum is used in the North Indian variant.

Preparing and cooking the dish can take between 30 and 50 minutes, and can be stored for later consumption. It may be served with rice, roti, or naan. This dish is characteristic of Indian and Pakistani cuisine.

This White chicken karahi recipe is so simple to cook and will be a favorite of your entire family! Okay so, Let’s move to the White chicken karahi recipe without any delay because I’m super excited for it.

Ingredients:

Grounded spices:

  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon whole black pepper

For white Karahi

  • ½ kg chicken pieces
  • ¼ cup oil
  • salt to taste
  • 1½ tablespoon ginger garlic paste
  • 1 medium onion blend into a paste
  • ½ teaspoon Garam Masala Powder
  • ¾ cup whipped yoghurt
  • 1 tablespoon green chilli paste
  • ¼ cup cream
  • 5 mediums green chilli

Garnish

  • 2 inch ginger, shredded

Directions:

  • In a saucepan, dry roast cumin, coriander and pepper and mix them up and set them aside.
  • Heat oil in a wok and fried pieces of chicken over high heat for 2 minutes before they change colour.
  • Add in a paste of the onion, a paste of the garlic of the ginger, paste of the green chilli and ground spices. Fry onion water for 5 minutes until dry.
  • Add yoghurt, then mix it and cover the lid. Cook for 10-15 minutes over medium heat until chicken is ready.
  • Then add cream and simmer for another 1 minute.
  • Drop chilli seeds, and break lengthwise into two parts. Mix half of the chillis into the karahi.
  • Garnish with chopped ginger and chilli halves left over.

Note:

you can also use marinated chicken if you have time. Marinate the chicken with all the ingredients except yoghurt and cream for 30 minutes before cooking.

Freezer Instructions:

The leftovers can be kept in the fridge for 2-3 days in an airtight container. If gravy is dry, add a little milk to reheat the chicken.

Nutritional Information:

Calories: 345kcal

Carbs ———————————————————————————————- 5g

Dietary Fiber ———————————————————————————– 0g

Sugar ——————————————————————————————– 3g

Fat ———————————————————————————————– 25g

Saturated ————————————————————————————– 5g

Polyunsaturated —————————————————————————– 0g

Monounsaturated ————————————————————————— 0g

Protein —————————————————————————————- 19g

Sodium —————————————————————————————- 420mg

Potassium ———————————————————————————— 0mg

Cholesterol ———————————————————————————– 62mg

Vitamin A ————————————————————————————– 0%

Vitamin C ————————————————————————————– 0%

Calcium —————————————————————————————- 0%

Iron ———————————————————————————————- 0%

Hope you liked this white chicken karahi recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

Recommended Articles: