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Chicken BBQ Karahi

A modern take on the classic Pakistani dish, Chicken Karahi. Knorr ingredients makes the dish easy to prepare with the right balance of flavours. Serve this recipe with an assortment of naans. Download the recipe here!

Chicken BBQ Karahi

Chicken Karahi:

Rafhan Corn Oil (1x16L) 180 ml

Rafhan Corn Oil (1x16L)

4603 4603 Loyalty points

Carton Pack Rs4,603

1 x 16L Pack Rs4,603

* Indicative price (excl. of Tax) Product not available.

Rafhan Corn Oil (1x16L) added to cart

Product not available.
Garlic, paste 30 g
Onion paste 50 g
Knorr Professional Chicken Stock Powder (6x1kg) 20 g

Knorr Professional Chicken Stock Powder (6x1kg)

828 4965 Loyalty points

Euro Container Rs828

6 x 1 kg Rs4,965

* Indicative price (excl. of Tax) Product not available.

Knorr Professional Chicken Stock Powder (6x1kg) added to cart

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Black pepper powder 10 g
Garam masala, powder 10 g
Cream 100 ml
Chicken karahi cut, deep fried till crisp 1.3 kg
Tomato puree 125 g
Knorr Professional Barbecue Sauce (12x800g) 50 g

Knorr Professional Barbecue Sauce (12x800g)

513 6153 Loyalty points

Plastic Pouch Rs513

12 x 800g Rs6,153

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Knorr Professional Barbecue Sauce (12x800g) added to cart

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Knorr Professional Chilli Garlic Sauce (4x4kg) 50 g

Knorr Professional Chilli Garlic Sauce (4x4kg)

1032 4129 Loyalty points

Plastic Pouch Rs1,032

4 x 4 kg Rs4,129

* Indicative price (excl. of Tax) Product not available.

Knorr Professional Chilli Garlic Sauce (4x4kg) added to cart

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Vegetables:

Butter 50 g
Fresh green chilli, julienne 10 g
Capsicum, julienne 3 pc
Onion large, julienne 1 pc
Ginger 1-inch piece, julienne 1 pc
Fresh coriander, chopped 30 g

Chicken Karahi:
- Heat Rafhan Corn Oil sauté garlic and onion till aromatic and slightly brown.
- Add in sauces, Knorr Professional Chicken Stock Powder and spices.
- Then add cream.
- Fry till oil separates then add chicken and ½ cup of water.
- Stir and simmer till masala just comes together.
Vegetables:
- In another pan melt butter and fry julienne vegetables.
- Add to the karahi.
- Lastly sprinkle with coriander and ginger. Serve hot.