In 1 cup hot ghee/oil, add 1 kg chicken, 1 teaspoon of salt, and Jakhu's Degi Karahi/Curry Gravy. Mix well and stir fry on high flame for 3 to 4 minutes.
Add 2 cups of water, bring to boil, cover, and cook on low heat for 25 minutes or until the chicken is tender (goat 45 minutes/ beef 60 minutes).
Add green chilies and garam masala powder, mix, and stir fry on high flame for 2 minutes. Cover and simmer on low heat until the oil is visible on top of the meat.
Tip: Basically, karahi is a thick masala meat dish, but Jakhu’s style Karahi is a bit different. Must retain half a cup of water in the chicken for a slightly thin curry.
Note: Keep Jakhu's Degi Karahi/Curry gravy at room temperature for 2 hours before use.
