Koyla Karahi Recipe
This coal cooked chicken koyla karahi is worth eating. It has a different and unique flavor. It is spicy and a very nice meal for dinner. The charcoal aroma takes the taste of this karahi to another level. This koyla karahi is famous for its aroma. It has become very famous in past couple of years.
This coal cooked chicken koyla karahi is worth eating. It has a different and unique flavor. It is spicy and a very nice meal for dinner. The charcoal aroma takes the taste of this karahi to another level. This koyla karahi is famous for its aroma. It has become very famous in past couple of years. Koyla karahi is now served in big occasions like weddings and receptions also. It is the most famous highway dish in Karachi.
Karahi is originated from the northern areas of Pakistan. The people of Peshawar have a large variety of karahis as well. But koyla karahi’s origin is basically the northern areas like Narran, kaghan, Kashmir and other areas. Its best time to eat is winter with different varieties of naan.
Koyla karahi’s one serving contains 463 calories. It also contains sodium, potassium, fats and carbohydrates. This food is a good source of proteins. It has been counted among 20 instant protein recipes.
Homemade koyla karahi is much tastier than that of the restaurants. A bit of butter in Koyla karahi enhances its taste a lot. It’s incredibly yummy and delicious. This recipe should be tried at home to make it more nutritious. Koyla karahi can be served with dishes, at dawats or at casual get together also.
: 1 cup
(karhai cuts) : 1 kg
crushed: 1 Tea
crushed: 1 Tea
(puree) : 500gms
Crushed chili: 1 tablespoon
Karhai Ghost Masala: 2 tablespoons
: to taste
: 1 cup
Whole green chili: 2-4
Julian: 1 tablespoon + for garnish
Charcoal: the small piece
: for garnish
How to make Koyla Karahi Recipe
Heat up the wok, add oil and add chicken
Do bhunai until little light brown in color
To this add crushed ginger, crushed garlic, tomato puree, crushed chili, Karhai Ghost Masala, and Salt
Add water and cook with the lid on for 15 minutes on medium heat
Do bhuna for 5 minutes until very little moisture is left and oil separates
Sprinkle ginger, green chili and place the hot burning charcoal on top of meat using a little piece of bread as a bed
Pour 1 teaspoon of oil to get the smoke, turn the heat low put the lid on and put it on a dum for 5 minutes