Black Pepper Chicken White Karahi – A Creamy & Spicy Delight!
If you’re looking for a rich, flavorful, and restaurant-style chicken dish, Black Pepper Chicken White Karahi is the perfect recipe for you! This dish combines the bold heat of freshly ground black pepper with the creamy goodness of yogurt and fresh cream, creating a mouthwatering balance of spice and silkiness.
Unlike traditional red karahi, this recipe skips the tomatoes and relies on black pepper, yogurt, and butter to build its deep, aromatic flavor. The addition of capsicum (Shimla mirch) gives it a fresh crunch, while the final garnish of green chilies, coriander, and ginger enhances its aroma.
Perfect to serve with naan, roti, or steamed rice, this quick and easy karahi will become a family favorite. Try it today and elevate your home-cooked meals with this irresistible Black Pepper Chicken White Karahi!
Black Pepper Chicken White Karahi
Ingredients
- 2 lbs Chicken boneless cut into cubes
- 2 tbsp butter
- Oil
- 2 tbsp ginger garlic paste
- 1/2 cup yogurt
- 1 tsp cumin powder
- 1 tsp crushed black pepper
- 1 tsp black pepper powder
- 4-5 red button chili optional
- salt to taste
- 200 ml cream
- Capsicum (shimla mirch) cubed
- Cilantro
- Ginger
- Green chilies
- lemon juice
Instructions
- In a bowl, mix chicken with ginger garlic paste, yogurt, crushed and ground black pepper, cumin powder, and salt.
- Let it marinate for at least 30 minutes.
- Heat oil in a pan, add butter, then add the marinated chicken.
- Cook on medium heat until the chicken changes color and releases its juices.
- Add the cream and mix well.
- Add chopped capsicum and sauté for a minute.
- Cover and let it simmer for a few minutes until the chicken is fully cooked and flavors are well combined.
- Garnish with fresh coriander, julienned ginger, green chilies, and a squeeze of lemon juice.
- Enjoy! Serve hot with naan or roti.
Tried this recipe today for iftaar and my kids enjoyed it. thank you