Koyla Kadhai Chicken or Chicken Kadhai is a spicy, flavourful dish made with aromatic spices. It is a very popular dish in Indian and Pakistani restaurants. Kadhai is named after the pan in which it was originally cooked. Traditionally, meat would be simmered and stir-fried in this kadhai on an open fire.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1 . About the recipe :
Kadhai is a deep-bottom cooking vessel, so that name calls the dish prepared in that particular vessel by itself. Not only is the dish prepared with chicken but also with mutton/lamb, paneer and vegetables. It is traditionally prepared with fresh tomatoes, green chillies, ginger, garlic, and aromatic spice powders. It is one of the famous restaurant favourites that are popular across the globe for its unique, rich taste and flavour.
While the authentic Pakistani koyla chicken karahi is prepared with fresh tomatoes as a base, the Indian version has onions and bell peppers in the recipe list. In fact, both versions are unique in their taste and flavour.
Let’s Start Cooking!
Serving Suggestions: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
2 . Ingredients:
The ingredients you will need to prepare this Chicken Kadai are basic. In fact, some of the ingredients are common in most households.
- 500gm chicken ( boneless)
- 1 cup thick yoghurt
- 3 to 4 large tomatoes ( pureed)
- 1tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon turmeric powder
- 1 tablespoon of red chilli powder
- 1 tablespoon of coriander powder
- 1 tablespoon of garam masala powder
- 1 tablespoon of chaat masala powder
- 1 tablespoon of Kashmiri red chilli powder
- 1 tablespoon of cumin powder
- Oil
- Salt
- 1 small cup chopped coriander leaves
- 6 to 7 green chillies
- 1 tablespoon of Fenugreek leaves
- 1 piece of coal
3 . Step by Step method:
- First, to make this curry, Pour oil and add the chicken pieces. Here we have to be a little generous with oil to stir-fry the chicken until it turns white.
Now add ginger garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala powder, cumin powder, and chaat masala powder. Mix all the spices very well and cover the kadhai with a lid.
- Cook on low flame for 5 minutes.
- You may feel the fresh aroma of the spices and chicken by this time. Open the lid and give the curry a good mix.
- Add thick yoghurt and tomato puree at this stage. Cook for another 10 minutes on medium flame.
- At this stage, simmer the heat and cook the chicken gravy until it turns dark red-brown.
- Add roughly chopped green chillies, chopped coriander, and Fenugreek leaves.
Dhungar Method
- Heat charcoal on a direct flame until it is red hot. Keep a small bowl, or you can use aluminium foil in the centre of the kadhai or pan. Drizzle very little oil on the coal and immediately cover the kadhai or pan with the lid and leave for 1 or 2 minutes.
- Koyla Kadhai Chicken is ready to serve. Enjoy this amazing mouth-watering kadhai with Naan, Paratha, Roti or plain rice.
4. Tips:
- Usually, in the traditional recipe, people prepare the curry with only a tomato base. But you can also use thinly sliced onions if you want to add extra flavour to the curry.
- You could also use diced bell peppers to achieve a Restaurant Style Koyla Kadai/karahi Chicken. And you can also alter the recipe with lamb, egg, or paneer to get a different, unique flavour and taste.
- Frying the chicken in oil for an initial few minutes, along with a good amount of ginger garlic, gives a rich flavour and taste.
- Adding fresh tomatoes gives an authentic gravy compared to one that we find in cans. So I suggest you follow the same.
- Simmering the chicken gravy for the final few minutes takes the karahi to the next level. So, I recommend sticking with it to achieve rich flavour and taste.
