Chicken koyla karahi /Restaurant style chicken koyla karahi recipe /by bangash food recipes

Описание: Bangash food recipes
Ohhh Chicken Koila Karahi — smoky, spicy, restaurant-style magic at home. 🔥🍗
“Koila” = charcoal smoke. That’s the secret that makes this karahi taste like it came straight from a dhaba.

Here’s the proper, rich, Pakistani-style version.

🧂 Ingredients

Chicken

1 kg chicken (bone-in karahi cut)

Base

5 tbsp oil or ghee

3 medium tomatoes, finely chopped or crushed

1 tbsp ginger paste

1 tbsp garlic paste

2–3 green chilies, chopped

Spices

1 tsp salt (adjust)

1 tsp red chili powder

1 tsp Kashmiri chili (for color)

½ tsp turmeric

1 tsp coriander powder

½ tsp cumin powder

1 tsp black pepper (freshly crushed)

1 tsp garam masala

Finishing

½ cup thick yogurt (whisked)

2 tbsp fresh cream (optional but restaurant vibe)

Fresh coriander

Ginger juliennes

For Koila Smoke

1 small piece charcoal

1 tsp oil or ghee

🍳 Method
1) Chicken bhunao (no water!)

Heat oil/ghee in karahi. Add chicken on high heat. Fry 4–5 mins until it changes color and lightly browns.

Add:

Ginger garlic paste

Salt

All powdered spices (except garam masala)

Bhuno well.

2) Tomatoes in

Add tomatoes + green chilies.
Cook on medium, uncovered.

You must cook until:

Tomatoes fully break down

Oil separates clearly

This is the real karahi base. No rushing.

3) Yogurt magic

Lower heat. Add whisked yogurt slowly while stirring.

Cook 5–7 mins until masala thickens again and oil resurfaces.

Add:

Black pepper

Garam masala

Cream (optional)

4) The KOILA step (the game changer) 🔥

Heat charcoal on direct flame until red hot.

Place a small steel bowl or onion peel in the karahi.

Put the hot coal in it.

Pour 1 tsp oil/ghee on coal → smoke will rise instantly.

Immediately cover the karahi with lid.

Let it smoke inside for 3–4 minutes.

Remove coal.

5) Finish

Add coriander + ginger.
Cook 1 last minute on high heat.

Done.

🫓 Serve with

Naan, roghni naan, or tandoori roti.

Pro Tips (restaurant secrets)

Don’t add water at any stage.

High heat bhunai = real flavor.

Tomatoes must be fully cooked before yogurt.

Coal smoke should be short, not bitter.

If you want, I can also give you the quick home version without coal or the extra spicy dhaba version