Print Recipe
| KOYLA CHICKEN |
| Spicy chicken infused with smoky flavour. |
| |
| Preparation Time :1 1/2 hours |
| |
| Cooking Time :30 minutes |
| |
| Servings :4 |
| |
|
|
| |
| Ingredients |
| | |
|
Chicken
| 1 (800) grams |
|
Ginger
| 2 one-inch pieces |
|
Garlic
| 6-8 cloves |
|
Tomatoes
| 6 medium |
|
Cashewnuts
| 10-15 |
|
Garam masala powder
| 1 teaspoon |
|
Red chilli powder
| 1 1/2 tablespoons |
|
Salt
| to taste |
|
Butter
| 3 tablespoons |
|
Green chillies, slit
| 4-5 |
|
Lemon juice
| 1 tablespoon |
|
Fresh coriander leaves, chopped
| 2 tablespoons |
|
Fresh cream
| 1/2 cup |
|
Coal
| 2 large |
|
Ghee
| 1 tablespoon |
|
| |
| Method |
| |
| Remove
skin, wash and cut 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 cashewnuts and coarsely grind with a mortar and pestle.
Marinate the chicken pieces in ginger-garlic paste, garam masala
powder, red chilli powder and salt for an hour.
Heat butter in a kadai. Add the marinated chicken and sauté for two
minutes. Add slit green chillies 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 cashewnuts and cover and simmer for three to four minutes
or till chicken is tender.
Add lemon juice and coriander leaves 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 kadai with a lid. Open the lid after ten
minutes, remove bowl with coal and serve hot.
|
Print Recipe |