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Chapli Kabab Recipe

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 **Chapli Kabab Recipe –  ### **Introduction**  Chapli Kabab is a famous and traditional Pakistani street food, rooted in the Khyber Pakhtunkhwa (KPK) province, with Peshawar being especially renowned for its authentic flavor." Known for its crispy texture, robust spices, and mouthwatering aroma, this flat, round minced meat patty has made its way into the hearts (and stomachs) of food lovers across the world. The term ‘Chapli’ is derived from the Pashto word Chapprikh, which means ‘flat’—a fitting reference to the kebab’s distinctive shape. While it is traditionally prepared with minced beef, it can also be made using mutton or chicken for variation." The uniqueness of Chapli Kabab lies in its spice blend — a careful combination of coriander seeds, pomegranate seeds, and aromatic herbs that give it a tangy, spicy kick. Chapli Kabab with Salad and Chutney --- ### **Ingredients** *(Serves 6–8 people)* #**For the Mince Mixture** * **Beef mince (with ...
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White Chicken Kharai Recipe

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📝 Introduction:

White Chicken Karahi is a classic Pakistani dish that brings together tender chicken, fragrant spices, creamy yogurt, and a hint of green chilies. Unlike the traditional red karahi that uses tomatoes and red chili powder, this version features a white, rich, and subtly spicy gravy that appeals to both spice lovers and those who enjoy milder flavors. It’s a perfect option for dinners, parties, or whenever you’re craving comfort food with a desi touch.

This creamy dish gets its unique flavor from a blend of whole spices and carefully simmered ingredients."Yougurt enchances the richness of the dish while adding a slight tang and it also naturally softens the chicken during cooking  Cooking it in a traditional wok (karahi) gives the dish its authentic flavor, but you can use any deep pan.

Here’s how to prepare an authentic and delicious White Chicken Karahi at home using simple ingredients and easy steps.

🧂 Ingredients:

For Marination:

  • 1 kg chicken (cut into medium pieces, preferably with bones)

  • 2 tablespoons ginger garlic paste

  • 1 teaspoon salt

  • 1 tablespoon lemon juice

  • ½ teaspoon freshly ground black pepper

For Cooking:

  • 4–5 tablespoons cooking oil or ghee

  • 1 tablespoon butter (optional, for richness)

  • 1 teaspoon cumin seeds

  • 4 green cardamoms

  • 1 small cinnamon stick

  • 3–4 cloves

  • 2–3 green chilies (sliced or whole)

  • 1 cup thick yogurt (well whisked)

  • ½ cup fresh cream (room temperature)

  • 1 teaspoon crushed black pepper

  • ½ teaspoon white pepper (optional)

  • Salt to taste

  • 1 tablespoon dry fenugreek leaves (kasuri methi), crushed

  • Fresh ginger julienne and chopped coriander for garnish

👨‍🍳 Step-by-Step Instructions:

Step 1: Marinate the Chicken

Place the cleaned chicken in a mixing bowl. Combine ginger-garlic paste a splash of lemon juice salt and crushed black papper with the chicken.Stir thoroughly cover the bowl and allow it to rest for half an hour to soak in the flavors Marination helps in locking in the flavors and makes the chicken juicier when cooked.

Step 2: Prepare the Spice Base

Heat oil in a large wok or deep pan on medium heat. Add cumin seeds, cardamoms, cloves, and cinnamon stick. Sauté the spices for 30 seconds until they begin to crackle and release a pleasant aroma.

Step 3: Cook the Chicken

"Transfer the marinated chicken into the hot pan and sauté it on high flame for about 7–8 minutes, stirring often to prevent burning. This step seals in moisture and enhances the flavor by browning the outer layer."The meat will begin to change color and release moisture.

Step 4: Add Yogurt

Reduce the flame to medium-low and add the whisked yogurt slowly. Stir constantly to prevent the yogurt from curdling. Cook the chicken in yogurt for about 10 minutes. The mixture will thicken slightly, and the chicken will begin to absorb the tangy flavor.

Step 5: Add Green Chilies and Spices

Add the sliced green chilies, crushed black pepper, and white pepper. "Stir the mixture thoroughly to combine the spices, then allow it to cook without a lid for about 5 minutes to develop full flavor."

🥛 Step 6: Add Cream for Richness

Once the chicken is tender and the flavors are well blended, lower the heat. Gently pour in the fresh cream and stir slowly to combine it into the curry. Allow it to cook for another 3–4 minutes.

Tip: Always use cream at room temperature. Cold cream can curdle when added to hot food.

As the cream blends in, you'll notice the gravy turning smooth and glossy. This final touch is what gives White Karahi its signature creamy taste and luxurious finish.

🌿 Step 7: Final Garnish

Right before turning off the flame, sprinkle garam masala and add freshly chopped coriander leaves. Top with julienned ginger and a few slit green chilies for presentation.

Cover the lid for a minute or two and then turn off the stove. Letting it sit helps the flavors settle and intensify.

🍽️ Serving Suggestions

White Chicken Karahi pairs best with:

  • Hot naan or tandoori roti


  • Steamed basmati rice

  • A side of fresh green salad

  • Mint raita or plain yogurt

Expert Suggestion: Serve it in a traditional karahi (wok-style pan) for that authentic touch—it not only looks great but also keeps the dish warm longer.

🍋 Tips to Perfect Your White Chicken Karahi

1. Don’t Overcrowd the Pan

Use a wide karahi or pan so that all chicken pieces get evenly cooked. Overcrowding can cause uneven browning and moisture buildup.

2. Cook on High Heat Initially

Starting on high heat helps sear the chicken and lock in the natural juices. Reduce the heat once liquids are released.

3. Use Fresh Cream, Not Milk

Milk can dilute the richness. For a thick, restaurant-style gravy, use full-fat fresh cream or malai.

4. Crush Black Pepper Fresh

Don’t use pre-ground black pepper. Freshly crushed pepper gives stronger aroma and flavor to the dish.

5. Avoid Red Spices

Do not add red chili powder or turmeric. The beauty of White Karahi lies in its clean, white color and subtle spice.

⚠️ Common Mistakes to Avoid

❌ Skipping Marination
Don’t rush the marination step. Marinating infuses deep flavor and ensures juiciness.

❌ Adding Cold Yogurt or Cream
Always bring dairy products to room temperature before adding to hot food. Cold yogurt or cream can curdle easily.

❌ Covering the Pan After Adding Cream
Cook uncovered after adding cream, or it may split. Let it reduce naturally to get thick, creamy consistency.

📝 Summary

White Chicken Karahi is a simple yet rich and flavorful dish that highlights the beauty of minimal, well-balanced spices. Cream, yogurt, and freshly ground pepper give it a luxurious and comforting profile. Whether served on a weeknight or at a festive dinner, it is always a hit with family and guests alike.

My Personal Opinion 

White Chicken Karahi is more than just a recipe — it's a masterpiece of creamy elegance and subtle spice. Perfect for those who crave flavor without the heat, this dish brings together yogurt, cream, and black pepper in a silky, aromatic blend. Its rich texture and mild taste set it apart from traditional karahi dishes. What makes it truly special is how quickly it comes together — no hours of simmering, just pure magic in minutes.Be it a cozy dinner or a personal indulgence, White Chicken Karahi brings elegance and flavor straight to your plate. A must-try for food lovers seeking something unique!

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