Saucepan@saucepan · Shared this recipeFollowPakistani · dinnerPakistani Smoky Chicken Karahi / Koyla Chicken KarahiA smoky, spicy Pakistani chicken karahi infused with charcoal for a distinctive roadside flavor.servings4Original recipe on chaiandchurros.comKeep this recipeAdd a copy of Pakistani Smoky Chicken Karahi / Koyla Chicken Karahi to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings2.5 lb skinless, bone-in chicken0.75 cup neutral flavored oil4 tbsp ginger garlic paste2 green chilies, serrano or jalapeño, whole4 medium tomatoes, pureed1 tbsp coriander seeds, coarsely ground2 tsp cumin seeds, coarsely ground1.5 tsp red pepper flakes0.5 tsp red chili powder0.5 tsp ground black pepper1 tsp chaat masala1 tsp dried fenugreek leavesSalt, to taste0.5 cup chopped cilantro1 piece charcoal, hookah charcoals work great here as well; avoid instant lighting charcoals1 tbsp neutral flavored oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat oil in a large vessel over high heat. Add chicken and sauté until lightly browned, about 5 minutes.2Step 2: Add ginger garlic paste and green chilies and sauté until fragrant and lightly browned, about 3 to 5 minutes. Reduce the heat slightly if the meat is burning (ideally cooking at a high temperature).3Step 3: Add pureed tomatoes, coriander seeds, cumin seeds, red pepper flakes, red chili powder, black pepper, chaat masala, fenugreek leaves, and salt. Reduce heat to medium, cover, and cook until the chicken is cooked through and the oil begins to separate from the gravy, about 10 minutes. Stir periodically to prevent the mixture from burning.4Step 4: Remove from heat and garnish with cilantro and give the final dish a charcoal infusion.5Step 5: Charcoal Infusion: In a well-ventilated kitchen, heat charcoal over the flames of a gas stove until grey and red hot. Using tongs, carefully transfer the charcoal to a small bowl, and place it in the vessel with the karahi. Pour oil and quickly cover the vessel completely. Allow the meat to infuse with charcoal flavor for 5 minutes. Remove bowl and carefully dispose charcoal.getsaucepan.com/r/ff0880c8-fdc1-4551-a1ba-dcca74b53f11 · Original: https://chaiandchurros.com/pakistani-smoky-chicken-karahi-koyla-chicken-karahi/
