Creamy Chicken Curry From Karak House

  • recipe

    Main Meal
    Creamy chicken curry from Karak House

    recipe

    Proudly from Dubai

Servings4
Dish TypeMain Meal
Prep Time45
Cook Time0
INGREDIENTS Total items( 15 )
  • recipe Ginger China
    5 g
  • recipe Capsicum Red UAE
    20 g
  • recipe Capsicum Green Organic UAE
    20 g
  • recipe Puck Cooking Cream
    20 g
  • recipe Bayara Cayenne Chilli Powder
    2 g
  • recipe Coriander UAE
    3 g
  • recipe Lemon South Africa
    5 g
  • recipe Al Kabeer Parathas Plain
    160 g
  • recipe Kraft Original Squeeze Cheese
    40 g
  • recipe Bayara Turmeric Powder
    5 g
  • recipe Al Islami Tender Chicken Breast
    500 g
  • recipe Al Ain Natural Yoghurt
    100 g
  • recipe Bayara Fine Table Salt
    5 g
  • recipe Afia Corn Oil
    60 g
  • recipe Mehran Arabic Spices
    5 g

How to Make

  • In a small pan, heat the corn oil, add turmeric powder and Arabic spices
  • Cut the chicken into cubes, add it to the pan, Add yoghurt and kraft cheese and mix , Add masala and salt
  • Put the chicken mixture in an oven tray and roast it for 15min on 200 C , Set it aside
  • Heat oil in a pan to sauté ginger and capsicum
  • Add the onion tomato masala and lababdar and bring to a boil.
  • Reduce the flame and add chopped coriander and cream.
  • Mix and add the chicken tikka
  • Cook the chicken for 5 to 7 minutes and add the fresh lemon juice
  • Place the chicken in a serving plate, garnish with dry chili and julienne ginger, then garnish with fresh coriander
  • Serve hot with two pieces of paratha