Go Back
Print

Pakistani Smoky Chicken Karahi / Koyla Chicken Karahi

Course Main Course
Cuisine Pakistani
Keyword Chicken, Main Course, Pakistani
Servings 4 Servings

Ingredients

  • 2½ - 3 pounds skinless, bone-in chicken
  • ¾ cup neutral flavored oil
  • 4 tablespoons ginger garlic paste
  • 2 green chilies, whole (serrano or jalapeño)
  • 4 medium tomatoes pureed
  • 1 tablespoon coriander seeds, coarsely ground
  • 2 teaspoons cumin seeds, coarsely ground
  • 1½ teaspoons red pepper flakes
  • ½ teaspoon red chili powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon chaat masala
  • 1 teaspoon dried fenugreek leaves
  • Salt, to taste
  • ½ cup chopped cilantro

Charcoal Infusion

  • 1 piece charcoal (hookah charcoals work great here as well; avoid instant lighting charcoals)
  • 1 tablespoon neutral flavored oil

Instructions

  1. Heat oil in a large vessel over high heat. Add chicken and sauté until lightly browned, about 5 minutes. 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).

  2. 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.
  3. Remove from heat and garnish with cilantro and give the final dish a charcoal infusion.

  4. 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.