How to make Koyla Chicken -

Spicy chicken infused with smoky flavour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन),

Cuisine : Hyderabadi

Course : Main Course Chicken

Koyla Chicken

Koyla Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Koyla Chicken Recipe

  • Chicken 1(800) grams

  • Ginger 2 one-inch pieces

  • Garlic 6-8 cloves

  • Tomatoes 6 medium

  • Cashewnuts 10-15

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 1/2 tablespoons

  • Salt to taste

  • Butter 3 tablespoons

  • Green chillies slit 4-5

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves 2 tablespoons

  • Fresh cream 1/2 cup

  • Coal 2 large

  • Ghee 1 tablespoon


Step 1

Remove skin, wash and cut chicken into eight pieces on the bone. Grind ginger and garlic to a fine paste. Blanch tomatoes in boiling water for two to three minutes.

Step 2

Drain. Peel the tomatoes and puree them in a blender. Dry roast cashewnuts and coarsely grind with a mortar and pestle. Marinate the chicken pieces in ginger-garlic paste, garam masala powder, red chilli powder and salt for an hour.

Step 3

Heat butter in a kadai. Add the marinated chicken and sauté for two minutes. Add slit green chillies and continue to sauté for a minute. Add tomato puree and half a cup of water and cover and cook on medium heat for fifteen minutes or till almost done.

Step 4

Add crushed cashewnuts and cover and simmer for three to four minutes or till chicken is tender. Add lemon juice and coriander leaves and cook for a minute or till oil leaves the masala.

Step 5

Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot.

Step 6

Remove from heat and put the coal in a small steel bowl, place the bowl over the chicken, pour a tablespoon of warm ghee over the coal. As soon as it begins to smoke, cover the kadai with a lid.

Step 7

Open the lid after ten minutes, remove bowl with coal and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.