Koyla Karahi

Desi Chatkharay

  • 28 Jul - 03 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1kg chicken

· 1 large onion, chopped

· ½ kg tomatoes

· 1tbsp ground garlic

· 2tbsp ginger, chopped

· 1tbsp red pepper, crushed

· 1tbsp cumin, crushed

· 1tbsp coriander powder

· Salt to taste

· ½ tbsp fenugreek seeds

· Red chillies to taste

· 1tsp dried fenugreek

· Oil


Heat two tablespoons of oil in a pan; add chopped tomatoes and cook well. When tomatoes get tender, grind them and keep the paste aside in a bowl. Heat some oil in another pan and add fenugreek seeds; when they start crackling, add onions and fry. Once onions start to turn brown, add ground garlic, mix and fry. After frying for a few minutes, add the chicken and mix well. Fry on high flame for a few minutes and add salt and crushed red pepper. Mix well and fry for two more minutes then add the tomato paste in the pan. Mix the paste well and let it cook. When chicken is tender and gravy is formed, add cumin power and coriander powder. Mix well then add ginger and dried fenugreek. Now add chillies as well. Mix well and leave on low flame for five minutes. Ignite a piece of coal and place a layer of onion on the karahi to rest the piece of coal on it. Put a few drops of oil on the coal and cover the pan for five to seven minutes. When karahi is smoked entirely, discard the coal and onion. Enjoy koyla karahi with hot chapatti.