Directions
In a wok add chicken ginger , National Karahi Mix , garlic paste and yogurt.
Sauté on high heat for 3-4 minutes.
Cover and cook on low heat until chicken is tender.
Add tomato puree. Stir fry for 5-10 minutes on high heat and add green chilies in the meat.
Cover and cook on low heat until oil separates from gravy.
Serve hot with naan and National Garlic Pickled.