Ingredients

Red Chili, Paprika, Salt, Brown Cardamom, Garlic, Coriander, Fenugreek Leaves, Green Cardamom, Cinnamon, Clove, Black Pepper, Cumin, Bay Leaf, Onion, Carom, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Acid: Citric Acid, Anticaking Agent: Silicon Dioxide.

Preparation Guidelines

Mix garlic, ginger paste and Shan Karahi Mix. Apply to meat and marinate for (Chicken 15 minutes, Goat/ Lamb/ Beef 1-2 hours +). Heat one cup 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). Separately heat ½ cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically. Add cooked tomatoes and green chillies to the cooked meat. On medium heat stir-fry meat until oil separates from masala. Stir constantly. If desired remove excessive oil. Add fresh coriander and butter. Stir fry and serve with hot naans.

Allergies

May Contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.