Chicken white karahi
A mild, creamy karahi with yoghurt, cream and lots of black pepper. A favourite at weddings and restaurants.
- Time50 min
- LevelEasy
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium heat. Fry the onion for 6 minutes until soft but not brown.
6 min - 2
Add the garlic and ginger paste and cook for 1 minute. Add the chicken and fry for 8 minutes until the outside turns white.
8 min - 3
Lower the heat. Stir in the coriander, cumin, pepper and salt. Pour in the yoghurt a spoonful at a time, stirring all the time so it does not split.
- 4
Add half the green chillies. Cover and cook gently for 20 minutes until the chicken is tender and the sauce is thick.
20 min - 5
Pour in the cream and cook for 5 minutes, uncovered. The sauce should be pale, glossy and just coating the chicken.
5 min - 6
Top with the fresh coriander and the remaining chillies. Serve with naan or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.