The perfect Chicken Koila Karahi #Recipe for you. This recipe brings you the taste and aroma of Karahi cooked on Koila. Give it a try and give us your feedback.
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Koila Karahi
Recipe in English

Ingredients
- Chicken karahi cut 1 kilo
- Oil 1 Cup
- Onion chopped 1
- Tomatoes thinly chopped 3-4 large
- Fenugreek Seeds 1 Teaspoon
- Ginger thinly sliced 1 Tablespoon
- Garlic Paste 1 Tablespoon
- Salt To taste
- Red Chili crushed 1 Tablespoon
- Cumin 1 Tablespoon
- Coriander Powder 1 Tablespoon
- Fenugreek leaves dried 1 Teaspoon
- Green Chilies 4-6
- Onion shell 1
- Piece of Coal 1-2

Directions:
Heat ½ cup of oil in a saucepan and add chopped tomatoes. Cook until tomatoes are tender like paste. Keep it in a separate bowl.
Heat remaining half cup of oil in another saucepan. Add fenugreek seeds. When fenugreek seeds crackle, add thin chopped onions. When onions change color add ground garlic. Fry for 2 to 3 minutes
Now add chicken and fry for 4 to 5 minutes add salt and crushed red chili and mix well.
Add tomato paste (already prepared) mix well and cover. When chicken is tender and gravy is formed, add crushed cumin, coriander powder, ginger, dried fenugreek, and green chili. Mix well and cover for 5 minutes.
For koila dum, take a shell of onion place in karhai. Heat a piece of coal and place burning coal on onion shell. Drop few drops of oil on coal and cover for 5-7 minutes.
Koila Karhai with beautiful aroma of coal is ready to serve.


Recipe in Urdu

Ajzah
- Murgi (Chicken) karahi cut 1 kilo
- Oil 1 Cup
- Pyaz (Onion) kati huee 1
- Tamatar bareek katay hue 3-4 large
- Methi Dana (Fenugreek Seeds) 1 chaye ka chamach
- Adrak Paste 1 khane ka chamach
- Lehsan Paste 1 khane ka chamach
- Namak Hasbe Zaika
- Lal Mirch powder 1 khane ka chamach
- Zeera (Cumin) Powder1 khane ka chamach
- Dhania (Corriander) Powder 1 Khane ka chamach
- Kasoori Methi (Fenugreek leaves dried) 1 chai ka chamach
- Hari Mirch 4-6
- Koilay ka tukra 1-2
- Pyaz ka chilka 1

Tareeka:
- ½ cup oil main tamatar dal kar darmiyani anch per achi tarah pakai jabtak paste na banjaye. Tamatar Paste ko ek pyale main alaihda karlen.
- Ek Patili main oil garam karlen aur Methi Dana shamil karlen meethi dane karkarane lage tu pyaz ko shamil karlen jab pyaz halki brown hojaye tu lehsan shamil karke 2-3 minute fry Karen.
- Murgi shamil karen, namak aur lal mirch dal kar tez aanch par achi tarha 2-3 minute fry Karen.
- Phir pehle se tayar ki huee tamatar paste shamil karke fry Karen. Adrak, zeera, dhaniya powder, kasoori methi aur hari mirch dal kar mix Karen
- Hari mirch shamil karlen. Achi tarah mix kar ke 5-6 minutes dum per rakh den.
- Koila ka dum dene keliye
- Koile ke tukre ko sulgayen.
- Ek pyaz kay tukray ko Karhai ke darmiyan main rakhay aur jalta hua koila us kay upper rakhden.
- koilay per 2-3 drops tail dalen aur foran dhak dain.
- 5-7 min tak koila ka dum lagayen aur phir pyaz aur koila nikal kar phenk den.
- Akhir main adrak aur hari mirch say sajayen
- Mazedaar Koila karhai tayar.

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