Green Chicken Karahi Recipe (Creamy, Khyber Shinwari Style)
Green chicken karahi at Khyber Shinwari Restaurant gets its colour and flavour from fresh coriander and mint, not from red chilli or tomatoes. The chicken is fried in oil, cooked until tender, then finished with a green herb paste, yogurt, white and black pepper and fresh cream. We filmed it at Khyber Shinwari Restaurant in Karachi. It is mild, creamy and a good karahi for anyone who does not like a very spicy gravy.
Serves: 4 | Prep: 10 min | Cook: about 35 min
Difficulty: Easy (our estimate) | Best for: family dinners, guests who prefer less spice
Heat level: Mild
Watch the Green Chicken Karahi Video
The video follows the karahi from hot oil to the final creamy gravy. Useful points:
What Makes Shinwari Green Karahi Different
No onions, no tomatoes. The gravy is built only on the chicken’s own juices, yogurt and cream, which is why it stays light in colour.
A fresh herb paste. Coriander, mint and a green chilli are blended into a paste. It goes in near the end so it keeps its fresh taste and green colour.
Pepper instead of red chilli. White pepper, black pepper and cumin give warmth without turning the gravy red.
Less oil at the end. After the chicken is cooked, some of the oil is taken out. The cream and yogurt then make the gravy rich without looking greasy.
Ingredient Notes
- Coriander and mint: always use fresh leaves for the paste. An old paste turns the karahi dark instead of bright green.
- Black pepper: grind it fresh for the best aroma.
- Yogurt: beat it well before it goes in so the gravy stays smooth.
- Fresh cream: if you do not have cream, thick malai from boiled milk can be used, whisked well.
| Ingredient | 500 g chickenserves 4 | Notes |
|---|---|---|
| Karahi | ||
| chicken | 500 g | karahi cut |
| cooking oil | 1/2 cup | |
| salt | 1/2 tbsp | or to taste |
| ginger garlic paste | 1 tbsp | |
| water | 1/2 cup | for cooking |
| green chillies | 2 small | whole |
| yogurt | 150 g | well beaten |
| white pepper powder | 1/2 tbsp | |
| black pepper powder | 1/2 tbsp | freshly ground |
| cumin (zeera) powder | 1/2 tbsp | |
| fresh cream | 4 tbsp | |
| Green paste (use 4 tbsp) | ||
| fresh coriander | 1 bunch | |
| fresh mint | 1/2 bunch | |
| green chilli | 1 | |
| Garnish | ||
| ginger | not stated | julienned |
Amounts are from the video and recipe card. Items marked * are our estimate.
How Khyber Shinwari Makes Green Chicken Karahi
1. Fry the chicken
Heat 1/2 cup oil in a karahi. Add the chicken with 1/2 tbsp salt and fry on high heat until it changes colour and turns slightly golden.
2. Cook the chicken until tender
Add 1 tbsp ginger garlic paste and sauté for 2-3 minutes. Add a little water, cover and cook on medium heat for 15-20 minutes until the chicken is tender. Then take out some of the extra oil.
3. Add the green paste
Blend 1 bunch coriander, 1/2 bunch mint and 1 green chilli into a paste. Add 2 whole green chillies and 4 tbsp of the paste and cook for a minute until it smells fresh.
4. Add yogurt and spices
Add 150 g well-beaten yogurt, then the white pepper, black pepper and cumin powder. Cook on medium-high heat for 5-7 minutes until the water from the yogurt dries up.
5. Finish with cream
Lower the heat, add 4 tbsp fresh cream and cook for 5-6 minutes until the gravy turns thick and velvety and the oil separates. Garnish with ginger julienne.
Original Khyber Shinwari Green Chicken Karahi
Ingredients
Method
- Heat the oil in a karahi. Add the chicken and 1/2 tbsp salt and fry on high heat until the chicken changes colour and turns slightly golden.
- Add the ginger garlic paste and sauté for 2-3 minutes. Add a little water, cover and cook on medium heat for 15-20 minutes until the chicken is tender.
- Take out some of the excess oil so the karahi stays light.
- Blend the coriander, mint and green chilli into a paste. Add the whole green chillies and 4 tbsp of the paste to the karahi and cook for a minute until fragrant.
- Add the beaten yogurt, then the white pepper, black pepper and cumin powder. Cook on medium-high heat for 5-7 minutes until the yogurt water dries up.
- Lower the heat, add the fresh cream and cook for 5-6 minutes until the gravy is thick and the oil separates.
- Turn off the heat, garnish with ginger julienne and serve hot with roghni naan or garlic naan.
Notes
Pepper Tip: Always use freshly ground black pepper for the best restaurant-style aroma.
Oil Reduction: Reducing oil after the initial fry ensures that the final cream and yogurt base doesn’t look overly greasy.
Green Karahi Problems and How to Fix Them
- The karahi turned dark or brown: the green paste was old or cooked too long. Add it near the end and cook it only briefly.
- The gravy looks oily: take out more of the oil before the green paste and yogurt go in.
- The yogurt split: beat the yogurt well and keep stirring after you add it.
- The gravy is too thin: cook a few more minutes after the cream until the oil separates.
Serving Green Chicken Karahi
Serve hot with roghni naan or garlic naan. Ginger julienne on top adds freshness. Because it has no red chilli, this karahi is a good choice for children.
Green Chicken Karahi FAQs
Are onions used in Shinwari green karahi?
No. This karahi has no onions and no tomatoes. The gravy comes from the chicken, yogurt and cream.
Why did my green karahi turn dark?
The herb paste was old or fried for too long. Use fresh coriander and mint and add the paste towards the end.
Can I make it with mutton or beef?
Yes, but the meat needs much longer to become tender, with more water, before the green paste and yogurt go in.
Can I use milk instead of cream?
Milk will not make the gravy thick. If you have no cream, use thick malai from boiled milk, whisked well.
More Karahi Recipes
- Shinwari karahi: the classic Shinwari karahi made with meat, salt and pepper.
- Shinwari fish karahi: a Karachi-style fish karahi.
- Dua Restaurant Lahori chicken karahi: a red, tomato-based chicken karahi.
