Restaurant Style Koyla Karahi | Chicken Koyla Karahi | Dhaba Style Chicken karahi скачать в хорошем качестве

Restaurant Style Koyla Karahi | Chicken Koyla Karahi | Dhaba Style Chicken karahi

Restaurant Style Koyla Karahi is a flavorful and smoky dish, popular in Pakistani and North Indian cuisine. Here's a recipe to make it at home: Ingredients: Chicken: 1 kg, cut into medium pieces Tomatoes: 6-7 big-sized, paste Green Chilies: 2-3, slit and 5-6 whole Yogurt: 1 cup, whisked Ginger Garlic Paste: 2 tablespoons Red Chili Powder: 1 tablespoon (adjust to taste) Turmeric Powder: ½ teaspoon Coriander Powder: 1 tablespoon Cumin Powder: 1 teaspoon Black Pepper: 1 teaspoon, freshly ground Cooking Oil: 1 cup Fresh Coriander: ½ cup, chopped Kasori Mehthi 1 tablespoon Chinese salt 1 tablespoon Salt: to taste Charcoal: 1 small piece, for the smoky flavor Instructions: Heat Oil: In a large karahi or deep pan, heat the cooking oil over medium flame. Add chopped garlic and chili slit in oil and turn to golden brown. Cook Chicken: Add chicken pieces to the oil and cook until they turn golden brown. Add Ginger-Garlic and Onion Paste: Add the ginger-garlic and onion paste and sauté until the raw smell disappears. Add Spices: Lower the heat and add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well. Add Tomatoes: Add the tomato paste to the karahi. Cook on medium heat until the tomatoes break down and the oil separates from the masala. This may take 10-15 minutes. Add Yogurt: Stir in the whisked yogurt, green chilies, kasori mehthi, crushed cumin and coriander seeds and black pepper. Cook for another 5-7 minutes, stirring frequently, until the yogurt is well combined and the chicken is fully cooked. Garnish: Add chopped coriander, whole chili, ginger slit. Stir well and cook for an additional 2-3 minutes. Infuse Smoky Flavor: Heat the piece of charcoal on an open flame until it is red hot. Place a small metal bowl or a piece of foil on top of the chicken in the karahi. Carefully place the hot charcoal in the bowl or on the foil. Drizzle a few drops of oil or ghee over the charcoal and immediately cover the karahi with a tight-fitting lid. Let it smoke for 5-7 minutes. This will infuse the chicken with a smoky flavor. Serve: Remove the charcoal and serve hot with naan, roti, or steamed rice. Enjoy your delicious and smoky Restaurant Style Koyla Karahi! Subscribe My Channel    / @flavorful_kitchen31   Instagram: https://www.instagram.com/flavorful_k... Sound Extract from Music I use: https://www.bensound.com License code: 5FAIT0UZNGNBMRAQ #foodie #foodlover #foodvlog #recipe #koylakarahi