INGREDIENTS:
Oil: 1 cup
Chicken (karhai cuts) : 1 kg
Ginger crushed: 1 Teaspoon
Garlic crushed: 1 Teaspoon
Tomato (puree) : 500gms
Crushed chili: 1 tablespoon
Karhai Ghost Masala: 2 tablespoons
Iodized Salt: to taste
Water: 1 cup
Whole green chili: 2-4
Ginger Julian: 1 tablespoon + for garnish
Charcoal: the small piece
Fresh Coriander: for garnish
Oil: 1 cup
Chicken (karhai cuts) : 1 kg
Ginger crushed: 1 Teaspoon
Garlic crushed: 1 Teaspoon
Tomato (puree) : 500gms
Crushed chili: 1 tablespoon
Karhai Ghost Masala: 2 tablespoons
Iodized Salt: to taste
Water: 1 cup
Whole green chili: 2-4
Ginger Julian: 1 tablespoon + for garnish
Charcoal: the small piece
Fresh Coriander: for garnish
How to make Koyla Karahi Recipe
METHOD:
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