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

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

1. 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

2. 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

3. Sauté Green Chilies

   Add the slit green chilies to the hot oil and stir for 30 seconds.

   Time: PT30S

   Temperature: high

4. 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

5. Add Ginger‑Garlic

   Stir in the minced ginger and garlic and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: high

6. 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

7. 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

8. 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

9. Incorporate Yogurt

   Add ½ cup room‑temperature yogurt, mix gently, and simmer for 2 minutes.

   Time: PT2M

   Temperature: low

10. Finish with Pepper and Coriander

    Sprinkle black pepper and a pinch of extra coriander powder, stir briefly for 1 minute.

    Time: PT1M

    Temperature: low

11. 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

12. 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