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Main Ingredients | Chicken |
Cuisine | Hyderabadi |
Course | Main Course Chicken |
Prep Time | 1.30-2 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Koyla Chicken
- 1(800) grams Chicken
Method
- 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.
- 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.
- 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.
- 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.
- Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot.
- 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.
- Open the lid after ten minutes, remove bowl with coal and serve hot.
Nutrition Info
Calories | 1789 |
Carbohydrates | 32.2 |
Protein | 217.8 |
Fat | 87.5 |
Other Fiber | Zinc- 3.5mg |
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