Pay in 3 Installments of
Rs.
105
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Karahi Masala is a robust, aromatic, and flavour-packed spice blend crafted to bring the authentic taste of traditional Pakistani and Punjabi-style karahi straight to your kitchen. Made with a premium combination of fresh-ground spices such as cumin, coriander, black pepper, red chili, turmeric, fenugreek, ginger, garlic, and aromatic herbs, this mix delivers the perfect balance of heat, depth, and fragrance.
Karahi Masala enhances the natural flavor of chicken, mutton, beef, or vegetables, giving your dish a rich, spicy, and restaurant-style profile. Its coarse texture and bold aroma create that signature karahi taste—fresh, smoky, and full of character. Whether you're cooking a dry karahi, tomato-based karahi, or creamy karahi, this masala blends smoothly and elevates your dish with deep, traditional flavors.
Specially crafted for quick and convenient cooking, this masala reduces preparation time while ensuring consistent, delicious results. It pairs perfectly with tomatoes, fresh ginger, garlic, and green chilies to create a sizzling, mouth-watering karahi every time.
| Nutrient | Per 100g |
|---|---|
| ⚡ Energy | 971 KJ / 231 kcal |
| 🥩 Protein | 11.3 g |
| 🍚 Carbohydrate | 29.5 g |
| 🧈 Fat | 7.5 g |
| 🅰️ Vitamin A | 0 mg |
| 🍊 Vitamin C | 1.3 mg |
| 🦴 Calcium | 325 mg |
| ⚙️ Iron | 9 mg |
It's simple. Cook your chicken in a pan (karahi), add tomatoes, and then this masala. Stir-fry until the oil separates for an authentic taste.
Yes, it has a medium to strong spice level, which is classic for a traditional Karahi. It is full of robust flavor.
Keep the pack in a cool, dry place and use it before the expiry date for the best and strongest flavor.
Chiltan Pure spices are 100% natural. For confirmed allergen information, please check the product packaging.
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1. Mix garic, ginger paste and ChiltanPure Karahi Masala. Apply to meat and marinate (for Chicken
15 minutes,Goat /Lamb/ Beef 1-2 hours
+).
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2. Heat 1cup oil and stir fry meat on high heat for 5-6 minutes. Add julienne ginger. Cover and cook
on low heat until meat is tender (Chicken 10 minutes, Goat/ Lamb/ Beef 45 minutes).
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3. Separately heat Y cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir
periodically.
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4. Add cooked tomatoes and green chilies to the cooked meat. On medium heat stir-fry meat until oil
separates ram masala. Stir constantly, If desired remove excessive oil. Add fresh coriander and
butter. Stir fry and serve with hot Naans.
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