White Karahi

Name: White Karahi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 1 kg chicken; 200 g yogurt; 4 green chilies; 1 tbsp white pepper; 4 tbsp oil; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken, karahi

White Karahi, a beloved dish from Peshawar, finds its way into Pakistani homes with its simple yet bold character. Embracing the Peshawari style, it's prepared with a generous hand for both fat and salt, making it an ideal choice for shared family meals. This recipe captures the essence of home cooking, passed down through generations, where precise measurements give way to instinct.

Expect a harmony of tender chicken infused with the warmth of white pepper and the freshness of green chilies. The creaminess of yogurt melds seamlessly, creating a luscious sauce that clings to each bite. Garnished with a handful of cilantro, it’s a dish best enjoyed in the company of loved ones, served with warm naan or fluffy rice.

Ingredients

1 kgchicken
200 gyogurt
4green chilies
1 tbspwhite pepper
4 tbspoil
1 handfulcilantro
to tastefine sea salt

Method

Begin by patting the 1 kg chicken pieces dry with paper towels. This helps them brown better. Season the chicken generously with fine sea salt and 1 tbsp of white pepper. In a large karahi or deep frying pan, heat 4 tbsp of oil over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Brown them on all sides, turning occasionally, until they develop a light golden color. This should take about 5-7 minutes, and you should notice a savory aroma as the chicken sears.
While the chicken is browning, prepare the aromatics. Slice 4 green chilies lengthwise, keeping the seeds if you prefer more heat. Once the chicken is browned, add the sliced green chilies to the pan. Stir them in with the chicken, allowing the chilies to release their flavor and soften slightly, about 2-3 minutes.
Lower the heat to medium and add 200 g of yogurt to the pan. Stir the yogurt into the chicken and chilies, ensuring everything is well-coated. Cook the mixture, stirring occasionally, until the chicken is cooked through and tender. The yogurt will thicken and form a creamy sauce, and the chicken should be juicy and no longer pink at the bone.
If the sauce appears too thin, increase the heat slightly and let it simmer until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if necessary. The sauce should be rich and flavorful, with a balance of spice and creaminess.
To finish, roughly chop a handful of fresh cilantro. Sprinkle it over the chicken just before serving, adding a fresh, herbal note to the dish. Serve the White Karahi hot, ideally with naan or steamed rice, allowing everyone to share and enjoy this traditional Pakistani meal.