Menu
Loyalty points
+

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
  • Coriander seeds
  • 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
  • Naan, bread 10.0 pc
  1. 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.
  2. Garnish:

    • Serve the Chicken Karahi in a deep dish.
    • Garnish with fresh ginger, coriander, green chillies and serve with naan.