Ingredients
Chicken Karahi:
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Garlic, paste 30 g
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Onion paste 50 g
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Black pepper powder 10 g
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Garam masala, powder 10 g
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Cream 100 ml
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Chicken karahi cut, deep fried till crisp 1.3 kg
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Tomato puree 125 g
Vegetables:
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Butter 50 g
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Fresh green chilli, julienne 10 g
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Capsicum, julienne 3 pc
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Onion large, julienne 1 pc
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Ginger 1-inch piece, julienne 1 pc
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Fresh coriander, chopped 30 g
Preparation
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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.
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Vegetables:
- In another pan melt butter and fry julienne vegetables.
- Add to the karahi.
- Lastly sprinkle with coriander and ginger. Serve hot.