White chicken Karahi with Onion (Optional Version)

 White Chicken Karahi is a creamy, flavorful delight and one of the most popular dishes in Pakistan.

Traditionally made without tomatoes and onions, this version includes optional onion for a slightly deeper flavor  just the way I like to make it at home. Perfect with hot naan or roti!

🧂 Ingredients:

• Chicken – 500g (bone-in)
  
  

• Garlic paste – 1 tbsp
  
  

• Onion – 1 small (optional, finely chopped)
  
  

• Yogurt – ½ cup (well beaten)
  
  

• Black pepper – 1 tsp
  
  

• White pepper – ½ tsp (optional)
  
  

• Salt – to taste
  
  

• Cream – ¼ cup
  
  

• Oil or ghee – 4–5 tbsp
  
  

• Ginger (julienned) – for garnish
  
  

• Fresh coriander – for garnish
  
  

• Green chilies – 3–4 (whole or sliced)
  
  

• Cumin seeds – 1 tsp (optional)
  
  

Step 1:
Heat oil or ghee in a pan or karahi.Add garlic paste and cook it briefly until it becomes aromatic and light golden in color.

Step 2:
Now (if you're using it), add chopped onion and cook it just until soft  this step is optional but adds great flavor.

Step 3:
Add the chicken to the pan and let it cook over medium heat until it changes color.Sauté until the chicken turns white and begins to release its own water.

Step 4:
Next, add the beaten yogurt along with salt, black pepper, and white pepper (optional). Mix well and cook.Mix well and cook uncovered for 8–10 minutes, until the chicken becomes tender and the moisture dries up.

Step 5:
Now add the cream and mix gently. Cook for a few more minutes on low heat until the gravy thickens slightly and oil begins to separate.

Step 6:
For that final aromatic touch, garnish with julienned ginger, fresh coriander, and green chilies. Serve hot with naan or roti!

💡 Tips for Perfect White Chicken Karahi

• Use fresh yogurt: Make sure it’s not too sour, as it affects the taste of the karahi. Beat it well to avoid lumps.

• Don’t overcook the cream: Once cream is added, just simmer lightly to avoid splitting.

• Control the spice level: You can increase or decrease green chilies and black pepper according to your taste.

• No onion? No problem! Traditional white karahi doesn’t include onion, but you can add one small finely chopped onion like I do  it gives a nice twist.

• Using bone-in chicken enhances the flavor and keeps the meat tender and juicy.

❓ Frequently Asked Questions:

Q: Can I make white karahi without cream?

Yes! You can skip the cream and just use yogurt  it will still be tasty but slightly less rich and creamy.

Q: Is white karahi spicy?

Not very. It has a mild peppery taste from black and white pepper, but it's not chili-hot. You can adjust green chilies to your preference.

Q: What’s the best side with white karahi?

Fresh naan, tandoori roti, or even homemade paratha go great with this dish. A side of salad and raita makes it complete.

Q: Can I use boneless chicken?

Yes, you can, but bone-in chicken gives a more authentic flavor. Just reduce cooking time slightly if using boneless.