Virsa Karahi Masala

This quick and flavorful Virsa Karahi Masala recipe yields a rich, authentic Pakistani chicken or meat curry. It takes roughly 45 minutes to prepare and serves 6–8 people. 

Ingredients

• Meat: 1 to 1.5 kg (chicken, goat, lamb, or beef, cut into small cubes)

• Virsa Karahi Mix: 1 packet (50 gms)

• Tomatoes: 500g (about 6–7 medium, diced or made into puree)

• Ginger Paste: 1 tablespoon

• Garlic (crushed): 2 tablespoons

• Green Chilies: 6 medium (whole)

• Cooking Oil: 1.5 cups

• Butter: ½ cup

• Fresh Coriander: 2–3 tablespoons (chopped) 

Cooking Instructions

1. Marinate the Meat:

In a small bowl, dissolve the Virsa Karahi Mix in half cup of water. In a larger bowl, mix the garlic, ginger paste, and the spice paste. Apply this mixture to the meat and let it marinate (15 minutes for chicken, 1–2 hours for beef or lamb).

2. Cook the Meat:

Heat 1 cup of oil in a wok (karahi) on high heat. Add the marinated meat and stir-fry for 5–6 minutes. Add julienned ginger, cover, and cook on low heat until the meat is tender (approx. 10 minutes for chicken, 45 minutes for red meat).

3. Prepare the Tomatoes:

Separately, heat half cup of oil in a pan and add the diced tomatoes. Cook on low heat for 5–6 minutes until they are soft and form a thick paste.

4. Combine:

Add the cooked tomatoes and the whole green chilies to the meat. Stir-fry on medium heat until the oil begins to separate from the masala. Remove excess oil if desired.

5. Garnish & Serve:

Stir in the butter and fresh chopped cilantro. Stir-fry for another minute, and serve hot with naan.