Shan karrhai Masala 50g

Shan Karahi Masala 50g in Thailand

Shan Karahi Masala is the definitive spice blend for creating authentic South Asian wok curries. Originating in the rugged frontier regions of Khyber Pakhtunkhwa and celebrated in roadside dhabas from Lahore to Peshawar, a classic Karahi relies on high-heat stir-frying in an iron wok, using ripe red tomatoes, ginger, and green chilies without adding water.

Shan’s Karahi mix features coarsely crushed spices rather than fine powder, providing the essential textural bite and rustic aroma that defines true dhaba-style cooking.

Key Flavor & Spice Architecture

• Crushed Coriander & Cumin: Coarse toasted seeds crackle in hot oil, delivering earthy crunch and deep nutty fragrance.
• Kasoori Methi (Fenugreek Leaves): Imparts an unmistakable restaurant herbal finish that ties tomatoes and meat together.
• Tomato-Friendly Heat: Formulated to cut through sweet acidity of fresh ripe tomatoes with bold black pepper and red chili flakes.
• Clean Formulation: Zero MSG, artificial food colors, or synthetic flavor additives.

Authentic Dhaba Chicken Karahi Recipe

1. High-Heat Stir Fry: Heat 150ml cooking oil in a wok or karahi. Add 1kg bone-in chicken pieces and 2 tbsp ginger-garlic paste. Stir-fry on high heat for 5 minutes until meat turns pale golden.
2. Tomato Layering: Add 500g ripe tomatoes (halved, skin facing up) and 1 packet (50g) of Shan Karahi Masala. Cover and cook on medium flame for 10 minutes. Remove softened tomato skins with tongs and mash the pulp into the gravy.
3. Bhunai (Stir-Frying): Uncover and stir-fry vigorously on high heat for 8 to 10 minutes without adding any water, until the tomato gravy reduces to a glossy paste coating the chicken and oil separates cleanly around the edges.
4. Garnish & Serve: Stir in 4–5 whole slit green chilies and generous handfuls of matchstick ginger and fresh coriander. Serve sizzling hot with tandoori roti or garlic naan.

Technical Specifications Matrix