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Koyla Karahi Recipe

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Serving Details

  • Serves: 4
  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Total Time: 55 minutes

Recipe Description

Koyla Karahi is a delicious, smoky-flavored Pakistani dish cooked in a wok-like pan known as a ‘karahi’. The key to its unique taste is the smoky aroma imparted by burning charcoal and adding it to the dish. The combination of tender chicken and aromatic spices creates a flavorful curry perfect for any occasion. Serve with naan or rice for a delightful meal.

Ingredients

  • 500g chicken (cut into pieces)
  • 2 tablespoons cooking oil
  • 1 large onion (finely chopped)
  • 2 tomatoes (chopped)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon coriander powder
  • 1/4 cup fresh coriander leaves (chopped)
  • 1 piece of charcoal (for smoking)

Instructions

Step 1: Prepare the Chicken

  • Heat oil in a large karahi or pan over medium heat.
  • Add cumin seeds and allow them to splutter.
  • Next, add chopped onions and sauté until golden brown.

Step 2: Cook the Chicken

  • Add ginger-garlic paste and sauté for another 2-3 minutes.
  • Now, add the chicken pieces and cook until they turn golden brown.
  • Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook until the tomatoes soften.

Step 3: Simmer and Add Spices

  • Add garam masala and a little water to create a thick gravy. Let it simmer on low heat for about 10-15 minutes or until the chicken is tender.

Step 4: Infuse the Smoke

  • In a small bowl, heat the charcoal on an open flame until red-hot.
  • Place the hot charcoal in a small steel bowl and place it inside the karahi with the chicken.
  • Drizzle a little oil over the hot charcoal to create smoke, cover the karahi immediately, and let the chicken absorb the smoky flavor for 5-7 minutes.

Step 5: Serve

  • Once the dish is infused with smoke, remove the charcoal and garnish with fresh coriander leaves.
  • Serve hot with naan, paratha, or steamed rice.

Nutritional Information (Per Serving)

  • Calories: 320
  • Carbohydrates: 10g
  • Protein: 28g
  • Fat: 18g
  • Sodium: 600mg
  • Fiber: 3g

FAQs

Can I use any other meat for this recipe?

Yes, you can substitute the chicken with lamb or beef, but the cooking time will vary depending on the meat used.

Can I skip the smoking step?

While the smoky flavor is a key part of the dish, you can skip this step if you don’t have charcoal. The dish will still taste delicious without it.

How do I make the gravy thicker?

If you prefer a thicker gravy, cook the curry uncovered for a longer time to reduce the liquid, or add a tablespoon of cream or yogurt to thicken the sauce.

Can I prepare this dish ahead of time?

Yes, Koyla Karahi can be prepared in advance and reheated before serving. The flavors will deepen after sitting for a few hours or overnight.

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