Name: White Chicken Karahi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Pakistani
Ingredients: 900 g Chicken, bone-in pieces; 250 g Plain yogurt; 80 ml Cream; 3 tbsp Neutral cooking oil; 25 g Fresh ginger; 20 g Garlic; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Black pepper; 2 Green chillies; 1 tsp Salt; 100 ml Water

Let’s get cooking.

01
Whisk yogurt until smooth. Mince garlic and half the ginger; slice the rest into fine strips. Brown chicken in oil for 7 minutes, then stir in minced ginger and garlic for 1 minute.
02
Lower the heat and stir yogurt in gradually. Add cumin, coriander, pepper, salt and water. Cover and simmer 20–25 minutes until the chicken is cooked through, stirring occasionally.
03
Stir in cream and sliced chillies. Simmer uncovered for 3 minutes without a fierce boil. Finish with ginger strips.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗

Ingredients & allergy notes

Includes: Milk

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

Let’s get cooking.

A little kitchen care

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