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Chicken Karahi:


  • Butter 50.0 g
  • Fresh green chilli, julienne 10.0 g
  • Capsicum, julienne 3.0 pc
  • Onion large, julienne 1.0 pc
  • Ginger 1-inch piece, julienne 1.0 pc
  • Fresh coriander, chopped 30.0 g
  1. 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.
  2. Vegetables:

    • In another pan melt butter and fry julienne vegetables.
    • Add to the karahi.
    • Lastly sprinkle with coriander and ginger. Serve hot.