Ingredients
- Chicken. 1 kg
- Ginger root Paste. 1 tablespoon
- Garlic clove Paste. 1 tablespoon
- Eco-friendly Chilies. 5-6
- Butter. 50 grams
- Cream. two tablespoons
- Fresh Coriander. two tablespoons, finely chopped
- Fresh Coriander. To garnish
- Yogurt. 1 1/4 cup
- Ginger root. two tablespoons, finely sliced
- Oil or Ghee. As needed
- National White-colored Karahi Masala. 1 packet (50 grams)
Method
Heat oil and lightly fry the ginger root and garlic clove pastes.
Add some chicken and fry before the chicken turns a wealthy, golden brown.
Whip together the yogurt and National White-colored Karahi Masala, pour within the chicken and simmer covered before the meat is tender.
Top-up with water when needed. Stir within the sliced ginger root, chopped coriander and eco-friendly chilies and prepare for any further a few minutes.
Switch off heat, garnish with coriander leaves and when preferred, a spoonful of butter or cream.