Dhuwandaar Chicken Koyla Karahi Highway Style Recipe By Asad Memon Food Fusion
Dhuwandaar Chicken Koyla Karahi Highway Style Recipe By Asad Memon Food Fusion is a medium Indian recipe that serves 4. 520 calories per serving. Recipe by Food Fusion on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $31.59 total, $7.90 per serving
Ingredients
- 1 kg Chicken Thighs (bone‑in, skinless) (cut into medium pieces)
- 4 pieces Green Chilies (slit lengthwise)
- 2 tbsp Fresh Ginger (finely minced)
- 2 tbsp Garlic (finely minced)
- 2 tsp Iodized Salt (or to taste)
- 1 cup Dalda Cooking Oil (vegetable oil, measured using the built‑in cup on the bottle)
- 4 pieces Ripe Red Tomatoes (medium, halved)
- 1/4 cup Fresh Coriander Leaves (roughly chopped)
- 1 tsp Roasted Cumin Powder (freshly ground)
- 1 tsp Kashmiri Red Chili Powder (mild, bright red)
- 1/2 cup Plain Yogurt (room temperature)
- 1/2 tsp Black Pepper Powder (freshly ground)
- 1 piece Lemon (cut into wedges for serving)
- 1 small piece Charcoal Lump (for smoking, pre‑heated on a stove or grill)
Instructions
Prepare Ingredients
Trim the chicken into bite‑size pieces, slit the green chilies, mince ginger and garlic, halve the tomatoes, and roughly chop the coriander leaves.
Time: PT10M
Heat Oil
Place the cast‑iron kadhai on high flame and add 1 cup Dalda cooking oil. Heat until the oil shimmers, about 3 minutes.
Time: PT3M
Temperature: high
Sauté Green Chilies
Add the slit green chilies to the hot oil and stir for 30 seconds.
Time: PT30S
Temperature: high
Seal the Chicken
Add the chicken pieces, sprinkle 2 tsp salt, and sear on all sides until a golden‑brown crust forms (about 8 minutes).
Time: PT8M
Temperature: high
Add Ginger‑Garlic
Stir in the minced ginger and garlic and sauté for 1 minute until fragrant.
Time: PT1M
Temperature: high
Steam Tomatoes
Reduce the flame to low, add the halved tomatoes face‑down, cover with the lid and let steam for 7 minutes until skins loosen.
Time: PT7M
Temperature: low
Remove Tomato Skins
Uncover, discard the loosened tomato skins, and give the softened tomatoes a quick mash with the back of a spoon.
Time: PT1M
Spice the Gravy
Stir in chopped coriander, roasted cumin powder, and Kashmiri red chili powder. Cook until the oil separates from the masala (about 2 minutes).
Time: PT2M
Temperature: low
Incorporate Yogurt
Add ½ cup room‑temperature yogurt, mix gently, and simmer for 2 minutes.
Time: PT2M
Temperature: low
Finish with Pepper and Coriander
Sprinkle black pepper and a pinch of extra coriander powder, stir briefly for 1 minute.
Time: PT1M
Temperature: low
Charcoal Smoking
Place a small pre‑heated charcoal lump in the center of the kadhai, drizzle a little hot oil over it, quickly cover the lid and let the smoke infuse for 30 seconds.
Time: PT1M
Serve
Transfer the chicken to a serving plate, garnish with extra green chilies and lemon wedges. Serve hot with naan or roti.
Time: PT3M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 32 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, High‑Protein, Keto‑Friendly
Allergens: Dairy (yogurt)
Ingredient Substitutions
- Instead of Chicken Thighs (bone‑in, skinless): Chicken drumsticks, boneless chicken breast (adjust cooking time)
- Instead of Green Chilies: Jalapeño peppers, Serrano peppers
- Instead of Fresh Ginger: Ginger paste (1 tbsp)
- Instead of Garlic: Garlic paste (1 tbsp)
- Instead of Iodized Salt: Sea salt, Kosher salt (use 1.5× amount)
- Instead of Dalda Cooking Oil: Canola oil, Sunflower oil
- Instead of Ripe Red Tomatoes: Canned crushed tomatoes (400 g)
- Instead of Fresh Coriander Leaves: Cilantro stems (for garnish)
- Instead of Roasted Cumin Powder: Ground cumin
- Instead of Kashmiri Red Chili Powder: Paprika, Ancho chili powder
- Instead of Plain Yogurt: Greek yogurt (thin with water), Buttermilk (1/2 cup)
- Instead of Black Pepper Powder: White pepper
- Instead of Lemon: Lime wedges
- Instead of Charcoal Lump: Smoked paprika (for flavor only)
Equipment Needed
- Cast Iron Kadhai (wok)
- Stove (gas or electric)
- Lid that fits the kadhai
- Knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring Cup (built‑in on oil bottle)
- Small Bowl (for yogurt)
- Tongs (for charcoal) (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Sealing the chicken to achieve a golden brown crust
- Steaming tomatoes without adding water to release natural juices
- Cooking spices until oil separates (oil release point)
- Handling the hot charcoal safely for the smoking step
Chef Tips from the Video
- For an extra smoky flavor, use a small piece of charcoal from a barbecue grill.
- Finish with a drizzle of ghee just before serving for richness.
- If you prefer less heat, remove the seeds from the green chilies before slicing.
Troubleshooting
The gravy is too watery.
Increase the cooking time on low heat after adding yogurt until the oil separates again, or add a pinch of roasted cumin powder to thicken.
Yogurt curdles during cooking.
Make sure the yogurt is at room temperature and keep the flame low; stir continuously.
The chicken is not browned enough.
Ensure the oil is hot before adding chicken and avoid moving the pieces too early; let them sear undisturbed.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.
Room temperature: Do not store at room temperature; cool before refrigerating.
Make-Ahead Tips
- Marinate the chicken with salt and a little ginger‑garlic paste up to 2 hours ahead.
- Pre‑chop all vegetables and keep them in the fridge.
- Pre‑heat the charcoal piece while the chicken is cooking; it will be ready for the final step.
Frequently Asked Questions
What is the cultural significance and history of Chicken Coal Kadhai in Indian cuisine?
Chicken Coal Kadhai is a modern twist on traditional North Indian kadhai chicken, incorporating the ancient technique of ‘dhuaan’ (smoke) used in street‑food stalls to add a deep, charcoal‑infused aroma. The method reflects the Indian love for bold, smoky flavors and is often served at festive gatherings.
What are the traditional regional variations of kadhai chicken in Indian cuisine?
In Punjab, kadhai chicken is made with a thick tomato‑onion gravy and lots of butter. In Andhra, it’s spicier with curry leaves and mustard seeds. The coal‑infused version adds a smoky finish that is popular in street‑food markets across North India.
How is authentic kadhai chicken traditionally served in North Indian households?
Authentic kadhai chicken is usually served hot in the same kadhai, garnished with fresh coriander, sliced onions, and lemon wedges, alongside butter‑naan, roti, or steamed basmati rice.
What occasions or celebrations is Chicken Coal Kadhai traditionally associated with in Indian culture?
While not tied to a specific festival, smoky chicken dishes like this are popular at weekend family gatherings, birthday parties, and as a special treat during monsoon evenings when the aroma of charcoal adds a comforting vibe.
What makes Chicken Coal Kadhai special or unique in Indian cuisine?
The unique element is the final charcoal‑smoking step, which imparts a distinct ‘dhuaan’ flavor that cannot be achieved by regular stovetop cooking. This technique elevates the dish from everyday chicken curry to a restaurant‑style experience.
What are the authentic traditional ingredients for Chicken Coal Kadhai versus acceptable substitutes?
Traditional ingredients include bone‑in chicken, green chilies, ginger‑garlic paste, fresh tomatoes, Kashmiri red chili powder, and roasted cumin. Acceptable substitutes are boneless chicken, canned crushed tomatoes, and smoked paprika if charcoal is unavailable.
What are the most common mistakes to avoid when making Chicken Coal Kadhai at home?
Common mistakes include adding water after the tomatoes (which dilutes the gravy), not searing the chicken long enough (resulting in a bland texture), and overheating the oil before adding spices (causing bitterness). Follow the oil‑release cue for perfect seasoning.
Why does this Chicken Coal Kadhai recipe use a charcoal smoking step instead of a regular stovetop reduction?
The charcoal step adds a deep, smoky aroma that cannot be replicated by simply reducing the sauce. It’s a traditional ‘dhuaan’ technique that gives the dish its signature flavor profile.
Can I make Chicken Coal Kadhai ahead of time and how should I store it?
Yes, you can prepare the chicken and gravy up to the yogurt stage, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat and add the charcoal smoking step just before serving for fresh aroma.
What does the YouTube channel Food Fusion specialize in?
The YouTube channel Food Fusion specializes in modern twists on classic world cuisines, blending traditional techniques with contemporary flavors and detailed step‑by‑step visual guides for home cooks.
How does the YouTube channel Food Fusion's approach to Indian cooking differ from other Indian cooking channels?
Food Fusion focuses on experimental methods—like the charcoal‑infused technique—while maintaining authentic flavor foundations, whereas many Indian channels stick to conventional home‑style preparations without the theatrical smoking element.
Last updated: September 6, 2026
