Dhuwandaar Chicken Koyla Karahi Highway Style Recipe By Asad Memon Food Fusion

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

Heat a thick iron karahi over high heat.

Add Dalda cooking oil, using a built-in measuring cup to pour 1 cup after waiting for 12 seconds, or 1/2 cup after 6 seconds.

Once the oil is hot, add slit green chilies for spiciness and aroma.

Add chicken pieces and cook until golden brown on all sides, sealing the chicken.

Incorporate minced garlic and ginger, mixing well to fully incorporate the garlic.

Lower the flame and add halved juicy red tomatoes, placing them face down in the karahi.

Cover the karahi to allow steam to release the juices from the tomatoes, which will help cook the chicken further and loosen the tomato skins.

Once the skins are loose, remove them and crush the tomatoes in the karahi, ensuring no water is added; the moisture should come from the tomatoes.

Add coriander powder, roasted cumin powder, and Kashmiri red chili powder, mixing well until the oil starts to separate from the mixture.

Add yogurt at room temperature and mix it in without over-mixing.

Top with black pepper and a little coriander, then add ginger and green chilies.

Add burning charcoal in the center for smoky flavor, cover with a lid, and let it sit for 30 seconds.

Serve hot with naan, squeezing lemon juice on top and adding green chilies for extra spice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary