How to make Koyla Chicken -
Spicy chicken infused with smoky flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन),
Cuisine : Hyderabadi
Course : Main Course Chicken
For more recipes related to Koyla Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Pesto Chicken Roulade Chicken in Hot Garlic Sauce Dragon Chicken Chicken Tagine With Chickpeas And Mint
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
Method
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.
Nutrition Info
Calories : 1789 Kcal
Carbohydrates : 32.2 gm
Protein : 217.8 gm
Fat : 87.5 gm
Other : Zinc- 3.5mg
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
