Koyla Karahi Recipe




  • Chicken1(800) grams
  • Ginger 2 one-inch pieces
  • Garlic 8 cloves
  • Tomatoes 6 medium
  • Cashewnuts(kaju) 15Garam
  • masala powder 1 tsp
  • Red chilli powder 1 1/2 tbsp
  • Salt to taste
  • Butter 3 tbsp
  • Green chillies 4-5
  • Lemon juice1 tbsp
  • Fresh coriander leaves(hera dhnia) 2 tbsp
  • Fresh cream 1/2 cup
  • Coal(koyala) 2 large
  • Ghee 1 tbsp


  • Remove skin, wash and cut the chicken into eight pieces on the bone. Grind ginger and garlic to a fine paste. Blanch tomatoes in boiling water for two to three minutes.
  • Drain. Peel the tomatoes and puree them in a blender. Dry roast cashew nuts(kaju) and coarsely grind. Marinate the chicken pieces in ginger-garlic paste, garam masala powder, red chili powder, and salt for an hour.
  • Heat butter in a kadhai. Add the marinated chicken and sauté for two minutes. Add slit green chilies and continue to sauté for a minute. Add tomato puree and half a cup of water and cover and cook on medium heat for fifteen minutes or till almost done.
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  • Add crushed cashew nuts (kaju)and cover and simmer for three to four minutes or till chicken is tender. Add lemon juice and coriander leaves(hra dhnia) and cook for a minute or till oil leaves the masala.
  • Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot.
  • Remove from heat and put the coal in a small steel bowl, place the bowl over the chicken, pour a tablespoon of warm ghee over the coal. As soon as it begins to smoke, cover the kadhai with a lid.
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  • Open the lid after ten minutes, remove bowl with coal and serve hot.

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