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Chicken Karahi:

  • Garlic, paste 20.0 g
  • Ginger, paste 20.0 g
  • Green chilli, sliced 10.0 g
  • Tomato puree 100.0 g
  • Fresh coriander, chopped
  • Chicken, cut in 16 pc 3.0 kg
  • Onion, thinly sliced 40.0 g
  • Tomatoes, chopped 250.0 g
  • Chilli powder 20.0 g
  • Green cardamom 3.0 g
  • Turmeric powder 15.0 g
  • Water 1.0 l

Garnish:

  • Fresh ginger 5.0 g
  • Fresh coriander, chopped 5.0 g
  • Fresh green chillis 3.0 g
  1. Chicken Karahi:

    • In a blender put garlic, ginger, green chillies, tomato puree and 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 color add the blended paste and add Knorr Professional Chicken Soup Stock mix, and cook.
    • Add tomatoes, crush whole red chilli, coriander seeds, and green cardamom mix cook.
    • When oil appears on the top then, dish it out.
  2. Garnish:

    • Chicken in deep bowl.
    • Garnish with fresh ginger, coriander, green chillies with on the top serve with naan or rice.