Koyla Chicken

Koyla Chicken

Ingredients

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 slit4-5
 Lemon juice 1 tablespoon
Fresh coriander leaves 2 tablespoons
Fresh cream 1/2 cup
Coal 2 large
Ghee 1 tablespoon


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 , give coal smoke effect for an hour or 2 hours .
Heat butter in a kadai. Add the marinated chicken and sauté for two minutes.
Add slit green chillies and continue to saute 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.