The Ultimate Chicken White Karahi Guide (Authentic Recipe)

Chicken White Karahi Recipe | Authentic Pakistani Creamy Cashew Curry By Xploring Recipes

Chicken White Karahi
Yield: 4 servings
Prep Time: 40 minutes (including marination)
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes

Ingredients
For Chicken & Marinade:
▢ 600 g boneless chicken, cut into 1.5" cubes
▢ 150 g (⅔ cup) plain yogurt
▢ 15 raw cashews
▢ 1 tsp freshly ground black pepper

For Base Gravy:
▢ 4 tbsp cooking oil
▢ 3 dried bay leaves
▢ 5 green cardamom pods
▢ 2 black cardamom pods
▢ 5 whole cloves
▢ 15 raw cashews
▢ 7 garlic cloves, minced
▢ 1" ginger, finely julienned (divided; ½ for gravy, ½ for garnish)
▢ 4 green chilies, slit lengthwise (divided; 3 for gravy, 1 for garnish)
▢ 2 medium onions (300 g), thinly sliced

For Curry:
▢ 5 tbsp cooking oil
▢ 3 tbsp unsalted butter
▢ ½ cup water
▢ Salt, to taste
▢ ½ tsp freshly ground black pepper
▢ 150 g (⅔ cup) heavy cream
▢ 1 tbsp fresh coriander stems, finely chopped

Garnish:
▢ Reserved julienned ginger
▢ Reserved green chili
▢ Fresh coriander leaves

Method
1. Marinate the Chicken:
In a bowl, combine chicken, yogurt, 15 cashews, and 1 tsp black pepper. Mix well, cover, and refrigerate for 30 minutes.

2. Prepare Base Gravy:

Heat 4 tbsp oil in a heavy-bottomed pot over medium heat.

Add bay leaves, green cardamom, black cardamom, cloves, and 15 cashews. Sauté for 2 minutes until fragrant.

Stir in garlic, half the julienned ginger, 3 slit green chilies, and onions. Cook for 8–10 minutes until onions turn golden and soft.

Pour in ½ cup water, cover, and simmer on low heat for 7 minutes until onions are fully tender.

Remove whole spices (bay leaves, cardamom pods, cloves). Transfer the mixture to a blender. Blend into a smooth paste without adding water. Set aside.

3. Cook the Curry:

In a clean karahi or deep pan, heat 5 tbsp oil and butter over medium heat.

Add the blended paste and sauté for 3 minutes, stirring constantly.

Add marinated chicken (with marinade). Sear on high heat for 5 minutes, stirring.

Reduce heat to low, cover, and simmer for 15 minutes (stirring halfway).

After 10 minutes, season with salt and ½ tsp black pepper. Stir in cream and coriander stems.

Garnish with reserved ginger, green chili, and coriander leaves. Cover and cook on lowest heat for 2–3 minutes.

4. Serve:
Transfer to a serving dish. Garnish with extra ginger and chilies if desired. Serve hot with naan or steamed rice.

Chef's Notes
Cashew Tip: Soak cashews in warm water for 15 minutes before blending for a smoother paste.

Spice Level: Adjust green chilies to taste. Deseed for milder heat.

Cream Substitute: Replace heavy cream with coconut cream for a dairy-free version.

Key Technique: Removing whole spices before blending ensures a silky texture. Do not skip this step.