Black Pepper Chicken White Karahi – A Creamy & Spicy Delight!
If you love karahi but want something a little different — lighter, creamier, and without the tomatoes — this Black Pepper Chicken White Karahi is going to be your new favorite! It has all the bold, spicy flavor you love from a karahi but with a rich, silky yogurt and cream base that makes it feel extra special.
The star of this dish is freshly ground black pepper — it gives the karahi its signature heat and deep aroma without any red chili powder. Combined with butter, cream, and yogurt, the result is a dish that is bold and spicy but creamy and smooth at the same time. It is honestly one of the most satisfying chicken recipes I make at home and my family absolutely loves it!
The best part? It is ready in under 40 minutes and you do not need any fancy ingredients — just good quality chicken and spices you already have in your pantry.
What is White Karahi?
White Karahi (also called Safed Karahi) is a variation of the classic Pakistani karahi that is made without tomatoes and without red chili powder. Instead it uses yogurt, cream, and white or black pepper to build its flavor — giving it a creamy, lighter colored gravy compared to the traditional red karahi. It is very popular in Pakistani restaurants and is often considered a more delicate, aromatic version of the classic dish. This recipe takes it one step further by adding bold black pepper for a little extra kick!
Storing
Store in an airtight container in the fridge for up to 3 days
Reheat on low heat in a pan — add a splash of cream or milk if the gravy has thickened too much in the fridge
Not ideal for freezing as the cream-based gravy can separate when thawed — best enjoyed fresh or within 3 days
FAQS
What makes this a “white” karahi? White Karahi gets its name from the creamy, pale colored gravy made without tomatoes or red chili powder. This recipe uses yogurt, cream, and black pepper instead — giving it a rich, silky texture and a lighter color than traditional red karahi.
Can I use bone-in chicken instead of boneless? Yes! Bone-in chicken adds more flavor to the gravy. Just increase the cooking time by 10–15 minutes and make sure the chicken is fully cooked through before serving.
Can I skip the cream? You can replace the cream with extra yogurt or full fat milk. The dish will be slightly less rich but still delicious.
Is this dish spicy? It has a medium heat level from the black pepper. It is not as spicy as a traditional red karahi. You can reduce the black pepper for a milder version or skip the red button chilies entirely — great for kids!
Can I use chicken breast instead of thighs? Yes, both work well. Boneless thighs are juicier and more forgiving if slightly overcooked. Chicken breast cooks faster so keep an eye on it to avoid drying out.
What do I serve with White Karahi? It is best served with hot naan, roti, or paratha. A side of cucumber raita or simple salad balances the richness of the cream gravy beautifully.
More Recipes to Try
Chicken Karahi “looking for a classic red karahi? Try my Chicken Karahi recipe
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.
Video
Notes
- Use freshly crushed black pepper for the best flavor — pre-ground powder works but freshly crushed is much more aromatic and gives the dish its signature bite
- Do not overcook the chicken — boneless chicken cubes cook quickly. Once they are no longer pink and the cream has thickened, the dish is done
- The red button chilies are completely optional — skip them for a milder dish or add more if you like extra heat
- Use full fat yogurt for the creamiest result — low fat yogurt can make the gravy watery
- Capsicum adds a nice fresh crunch — add it at the end so it stays slightly firm and does not turn mushy
- This dish is great for kids as it has heat from pepper but no red chili — adjust pepper to taste for younger ones
- Garnish generously — the fresh ginger, green chilies, coriander, and lemon at the end are not just decorative, they add a lot of fresh flavor
Tried this recipe today for iftaar and my kids enjoyed it. thank you