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Indulge in the tantalizing flavors of this Quick Creamy Chicken Karahi, where succulent chicken pieces are cooked to perfection in a creamy blend of yogurt and sour cream. With just three main ingredients, this recipe promises a swift and satisfying culinary experience, making it an ideal choice for busy weeknights or whenever you crave a delicious meal in a flash.

This recipe is a very simple, quick, easy yet tasty finger licking recipe. Perfect for newbies 🙂

Why Choose Quick Creamy Chicken Karahi:

Speedy Cooking: With just three main ingredients and a few simple steps, this recipe is perfect for those busy days when you need a delicious meal in a hurry.
Creamy Indulgence: The combination of yogurt, sour cream, and cream creates a luxurious creamy sauce that coats every tender piece of chicken, leaving your taste buds dancing with delight.
Versatile Serving Options: Whether you prefer it with naan, roti, or rice, this chicken karahi pairs beautifully with your favorite carbs, making it a versatile dish for any occasion.

With its simplicity, speed, and sensational taste, this Quick Creamy Chicken Karahi is sure to become a staple in your kitchen. Whether you’re cooking for yourself, your family, or guests, this dish promises to impress with its rich flavors and comforting creaminess. Give it a try and prepare to be amazed by the deliciousness that awaits!

White Chicken Karahi

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Ingredients

1 whole Chicken cut into pieces
1/2 cup Oil
1 cup Yogurt beaten (phainta Hua)
1 tbsp Ginger garlic paste
3 tbsp Sour cream
1/2 tbsp Salt or to taste
1/4 tsp White pepper
1 tbsp Vinegar
1/2 tsp Black pepper
1 cup Cream
Green chillies julienne cut
Ginger julienne cut
Cilantro
1-2 tbsp Desi ghee or butter

Instructions

Heat oil in a large pan over medium heat. Add ginger garlic paste and sauté for about a minute until fragrant.
Add the chicken pieces to the pan and cook until they change color, stirring occasionally.
Pour in the beaten yogurt and cook on high flame for 5-7 minutes, stirring continuously.
Add sour cream to the pan and mix well with the chicken and yogurt mixture.
Next add salt, white pepper and vinegar, stir to combine, and cook for another minute.
Cover the pan and let the chicken cook until tender and fully cooked through, stirring occasionally.
Once the chicken is cooked, pour in the cream and stir gently. Allow it to cook for an additional 2-3 minutes.
Sprinkle black pepper over the chicken karahi and garnish with chopped cilantro, sliced green chilies, and julienned ginger.
Add ghee or butter to the pan and let the karahi simmer for a few more minutes.
Serve hot with naan, roti, or rice. Optionally, serve with lemon slices and sliced onions on the side.