Thursday, August 20, 2015

Koyla Chicken / Charcoal Chicken




Ingredients:
1 kg chicken (with bones) cut into 12 pieces
2 tsp ginger garlic paste
1 cup whipped yogurt
1 cup fried onions - crushed
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp black pepper powder
Half tsp crushed chilli flakes
1 tsp zeera dhania (cumin/coriander seeds) powder
1 tsp garam masala powder
Whole garam masala (1 cinnamon stick, 2 cardamoms, 2 cloves)
4-5 kabab chini (cubeb seeds or tailed pepper seeds or all spice powder) coarsely crushed
2 star anise
1 bay leaf
7-10 roasted and ground cashew nuts
1 tbsp fresh cream
3-4 green chillies paste
A handful of cilantro and mint leaves - finely chopped
A few strands of saffron
2 tsp lemon juice
Salt to taste

A small piece of coal

For garnish:
Fresh cream
Roasted or fried cashew nuts
Fresh cilantro and mint leaves (Hara Masala)

Method:
Marinate the chicken with ginger garlic, yogurt, fried onions, turmeric, red chilli, black pepper, chilli flakes, zeera dhania, garam masala powder, green chillies, salt and lemon juice for an hour.


In a non stick deep bottomed pot, heat half a cup of oil, add the whole garam masala (fry for a minute) and then the marinated chicken. Fry on low to medium heat for about 5 to 10 minutes. Add a cup of water, cover and cook on medium heat, stirring occasionally. While you cook add rest of the ingredients, kabab chini, star anise, bay leaf, ground cashew nuts, cream, cilantro, mint and saffron.

Cook until the chicken is tender or when the oil starts to separate. This should take about 30 minutes! When the chicken is done, remove pot from heat and keep aside.

Now heat the coal on the stove until it becomes bright red in colour. Place the coal in a small aluminum cup just like the picture shown below...


And then place this cup in the middle of the cooked chicken in the pot and drizzle a teaspoon of oil or ghee (butter) on the coal. As soon as the coal releases smoke cover the pot with the lid immediately and leave untouched for 10 minutes. Let the smell of the coal incorporate completely into the chicken.

After 10 minutes, uncover the pot, and discard the aluminum cup and coal (make sure that the coal stops burning before you discard it).

Serve your Koyla Chicken topped with cream, cashew nuts and hara masala with naan or pulao!

Enjoy ;)

1 comment:

  1. yummy and delicious recipe! great and meaningful information, and helpful blog. thank you restaurants in south delhi

    ReplyDelete