Ingredients
Chicken Karahi:
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Garlic, paste 20.0 g
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Ginger, paste 20.0 g
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Green chilli, sliced 10.0 g
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Tomato puree 100.0 g
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Fresh coriander, chopped
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Chicken, cut in 16 pc 3.0 kg
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Onion, thinly sliced 40.0 g
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Tomatoes, chopped 250.0 g
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Chilli powder 20.0 g
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Coriander seeds
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Green cardamom 3.0 g
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Turmeric powder 15.0 g
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Water 1.0 l
Garnish:
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Fresh ginger 5.0 g
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Fresh coriander, chopped 5.0 g
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Fresh green chillis 3.0 g
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Naan, bread 10.0 pc
Preparation
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Chicken Karahi:
- In a blender, put garlic, ginger, green chillies, tomato puree and a bunch of green coriander and blend to make a paste.
- In a karahi, heat Rafhan Corn Oil, put chicken, onion in it and close the lid.
- When the chicken turns white in colour, add the blended paste. Add Knorr Professional Chicken Soup Stock mix also and cook.
- Add tomatoes, crushed red chilli, coriander seeds, and green cardamom, mix and cook.
- When oil appears on the top, dish it out.
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Garnish:
- Serve the Chicken Karahi in a deep dish.
- Garnish with fresh ginger, coriander, green chillies and serve with naan.
