Koyla Karahi-Dhabba style
Koyla Karahi-Dhabba style
Karachi is known for its Karahi, be it the Highway Karahi, Peshawari Karahi or the local Dhabba Karahi. There are many variations of the Karahi and this is a special Koyla Karahi which is actually cooked on the coal. You may also add the smoke flavour of the Coal by infusing the smoke into the dish. I have provided the details in the recipe below. Whenever I cook the Koyla Karahi I ensure to make it outdoors, as it reminds me of the Dhabba Karahi!Do give this recipe a try as it is very simple yet flavourful. Serve with Hot Nans/Rotis, Salad and Raita!
Equipment
- Karahi/Wok
Ingredients
- 1 kg Chicken Cut into 12-16 pieces
- 1/2 cup Oil
- 2 tbsp Ginger & Garlic Paste
- 1/2 kg Tomatoes cuts in 4's
- 1 tbsp Red Chilli Flakes
- 1/2 tsp Turmeric Powder
- 1.5 tbsp Roasted Cumin Powder Set aside 1/2 tbsp for the end
- 1 tbsp Crushed Corriander seeds
- 1 tsp Dried Fenugreek leaves Use at the end
- Salt According to taste
- 4-6 Green Chillies
- 1 tbsp Finely sliced Ginger (julienne)
- 1/4 cup Chopped Corriander
Smoky Flavour
- 1 piece Coat heat until it's red
- 1 tsp Oil
Garnishing
- Chopped Corriander As required
- Finely sliced Ginger (julienne) As required
Instructions
- Pour the Oil in a hot Karahi/Wok
- Once the Oil turns hot, add the Chicken pieces and fry on high flame until it changes its colour
- Now add the Ginger and Garlic Paste and give it a good mix for about a minute
- Add all the spices (besides 1/2 tsp Roasted Cumin Powder and Dried Fenugreek leaves) and cook for about 2-3 minutes
- Add the Tomatoes and cover your dish for about 8-10 minutes on medium flame
- Now remove the cover and stir well, mash some of the tomatoes while stirring. The flame should be high.
- Once the tomatoes begin to dissolve and the oil separates, add the remaining of the 1/2 tsp Roasted Cumin Powder and Dried Fenugreek leaves
- Stir again on high flame for a minute and then set to medium flame
Smoking the Karahi (Watch Video below)
- Place a foil in the middle of the Karahi
- Add the burning coal on the foil
- Pour the oil on the coal and immediately cover the dish so that the smoke is contained inside the dish
- Keep it covered for a minute, then remove the coal/foil and stir the Karahi
- Now add the Green Chillies, Corriander and julienne cut Ginger and give it a good mix
- Cover the dish and let it simmer in the steam for about 2 minutes. The flame should be on medium-low.
- Now turn off the flame and garnish your Karahi and serve with hot Nans and Raita
Video
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