Coal Cooked, traditional Koyla Karahi Recipe
Prepare in: 10 mins
Chef: Saadat Siddiqi
Ingredients
- Oil :1 cup
- Chicken (karhai cuts) : 1 kg
- Ginger crushed : 1 teaspoon
- Garlic crushed : 1 teaspoon
- Tomato (puree) : 500gms
- Crushed chili : 1 tablespoon
- National Karhai Ghost Masala : 2 tablespoons
- National Iodized Salt : to taste
- Water : 1 cup
- Whole green chili : 2-4
- Ginger julian : 1 tablepsoon + for garnish
- Charcoal : small piece
- Fresh Coriander : for garnish
Method
Heat up the wok, add oil and add chicken
Do bhunai until little light brown in color
To this add crushed ginger, crushed garlic, tomato puree, crushed chili, National Karhai Ghost Masala and National Salt
Add water and cook with the lid on for 15 minutes on medium heat
Do bhunai for 5 minutes until very little moisture is left and oil separates
Sprinkle ginger, green chili and place the hot burning charcoal on top of meat using little piece of bread as a bed
Pour 1 teaspoon of oil to get the smoke, turn the heat low put the lid on and put it on a dum for 5 minutes
Garnish with more ginger and fresh coriander
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