Koyla Karahi Recipe
26 December, 2021
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INGREDIENTS
- 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
METHOD
- 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.
- 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.
- Open the lid after ten minutes, remove bowl with coal and serve hot.
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Category: Recipe