In a wok, add 1 kg chicken, 1 teaspoon of salt, spices, and 1.5 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).
Uncover the wok, retain half a cup of water in the chicken. Add 1 cup ghee/oil and Jakhu's Lahori Karahi Gravy. Stir fry on high flame until the water is dry.
Add crushed hot spices, mix, and fry for 1 minute, until the oil is visible around the sides.
Jakhu's tasty Lahori Karahi is ready.
Note: Keep Jakhu’s Lahori Karahi Gravy at room temperature for 2 hours before use.
