If there is one dish that captures the soul of Karachi’s restaurant culture, it’s Makhmali Chicken. Rich, velvety, and indulgent without being overpowering, this creamy white handi-style chicken is inspired by the luxurious flavors popularized at waterfront restaurants like Kolachi in Karachi.
Makhmali literally means velvet, and that’s exactly what this dish delivers. A silky gravy, tender chicken, subtle pepper heat, and layers of creaminess that make every bite feel special. Unlike tomato-based curries, this recipe focuses on yogurt, cream, cashews, and black pepper to create depth without heaviness.
This version brings restaurant-style makhmali chicken into your home kitchen while staying rooted in traditional Pakistani cooking techniques.
What Is Makhmali Chicken?
Makhmali chicken is a white gravy curry known for its smooth texture and mild spice profile. Instead of relying on red chilies and tomatoes, it uses dairy, nuts, and pepper-based warmth to build flavor.
In Karachi’s modern food scene, creamy handi dishes became extremely popular because they offer a refined alternative to spicy masala curries. They are often served sizzling hot with naan and finished with cream, butter, and aromatic spices.
Makhmali chicken sits perfectly between comfort food and dawat-worthy luxury.
Why Use Both Chicken Breast and Thigh?
For the best texture and flavor, this recipe uses a combination of chicken breast and thigh meat.
Breast meat stays lean and tender while thigh meat adds natural juiciness and richness. Restaurants almost always use a blend of cuts to create soft, succulent chicken that holds up well in creamy gravies.
Using both ensures the chicken stays moist without becoming greasy.
Why Lime Juice Is Added Later
One important technique in this recipe is adding lime juice after the initial yogurt marinade instead of at the beginning.
Yogurt is sensitive to acid and heat. When citrus is added too early, it can cause the yogurt to split or curdle during cooking, which affects the smooth texture of the gravy.
By allowing the chicken to first marinate with yogurt and spices, then adding lime juice afterward, you preserve the creamy consistency while still getting that fresh citrus flavor. This is a professional kitchen technique commonly used in dairy-based marinades.
Homemade Karahi Masala (Flavor Upgrade)
Instead of using packaged spice blends, this recipe uses a simple homemade karahi masala made with black pepper, roasted cumin and coriander, and kasuri methi.
Making your own spice mix gives you fresher aroma and better flavor control. You can prepare extra karahi masala and store it in an airtight container at room temperature. It works beautifully in chicken karahi, grilled chicken, vegetable curries, and other handi-style dishes.
Preventing Cream From Splitting
Cream should always be added on low flame. High heat can cause dairy to separate and break, ruining the smooth, glossy texture that makhmali chicken is known for.
Lowering the heat before adding cream allows it to blend gently into the gravy and keeps the sauce silky and restaurant-quality.
Cashew Paste: The Secret to Velvety Texture
Blended cashews are used to thicken the gravy naturally. Instead of flour or cornstarch, cashews create a richer, smoother texture and add subtle depth without overpowering flavor.
This technique is widely used in restaurant kitchens for creamy curries.
What Makes Kolachi Style Makhmali Chicken Special?
Kolachi-style makhmali chicken is known for its balance of richness and restraint. The flavor is cream-forward with gentle pepper warmth, the texture is smooth and glossy, and the finish includes cheese and cream for an indulgent final touch.
It’s the type of dish served when guests come over and you want them to feel welcomed, full, and cared for.
What To Serve With Makhmali Chicken
This dish pairs beautifully with naan, roghni naan, tandoori roti, basmati rice, garlic rice, mint raita, kachumber salad, and lemon wedges.
Frequently Asked Questions
Can I make makhmali chicken ahead of time?
Yes. This dish tastes even better the next day as the flavors develop.
Can I use only chicken breast?
You can, but using a mix of breast and thigh gives better moisture and flavor.
Is makhmali chicken spicy?
This recipe is mildly spiced. You can adjust green chili and pepper levels to taste.
Can I freeze this dish?
Yes. Freeze for up to one month. Stir well when reheating to restore creaminess.
Kolachi Style Makhmali Chicken (Creamy Karachi White Handi Recipe)
4
servings20
minutes30
minutes44o
kcalIngredients
1 lb 1 boneless chicken (breast and thigh)
2 tbsp 2 yogurt
1 tbsp 1 ginger garlic paste
2 tsp 2 green chili paste
2 tsp 2 black pepper powder
1 tsp 1 white pepper powder
1/2 tbsp 1/2 chicken bouillon powder
1 tsp 1 salt
1 tsp 1 crushed red pepper
1 tsp 1 garam masala
1/2 tbsp 1/2 karahi masala
2 tbsp 2 lime juice
2 tbsp 2 thick cream
1 tbsp 1 heavy cream
1/4 cup 1/4 mozzarella cheese
2 tbsp 2 cashews
1/4 cup 1/4 water
1 tbsp 1 ghee
2 tbsp 2 oil
- Karahi Masala
1 tbsp 1 black pepper powder
1 tbsp 1 roasted cumin and coriander powder
1 tsp 1 kasuri methi powder
- Garnish
Fresh cilantro
Julienned ginger
Shishito peppers
Directions
- First prepare the karahi masala by mixing black pepper powder, roasted cumin and coriander powder, and kasuri methi powder in a small bowl. Mix well and set aside. Extra spice mix can be stored in an airtight container for future use.
- In a large bowl, marinate the chicken with yogurt, ginger garlic paste, green chili paste, salt, black pepper powder, white pepper powder, and chicken bouillon powder. Mix thoroughly and allow to marinate for 20 minutes.
- After marination, add lime juice to the chicken and mix again until evenly combined.
- Blend cashews with water until smooth and creamy. Set aside.
- Heat ghee and oil together in a wok or wide pan over medium heat. Add the blended cashew paste and cook for 2 to 3 minutes while stirring continuously.
- Add the marinated chicken and cook on medium heat until the chicken changes color and lightly seals.
- Add ¼ cup water and crushed red pepper. Cover and cook for 15 minutes or until the chicken becomes tender.
- Remove the lid and sprinkle garam masala and thick cream over the chicken. Increase heat slightly and cook until the sauce reduces and thickens.
- Lower the flame and sprinkle mozzarella cheese and prepared karahi masala evenly over the chicken. Cover and steam for 2 to 3 minutes until fragrant and the cheese melts.
- Turn off the heat and garnish with heavy cream drizzle, fresh cilantro, julienned ginger, and shishito peppers.
- Serve hot with naan and enjoy.
){kind=link}