Karachi Koyla Karahi Recipe
How to cook Karachi Koyla Karahi, see the recipe below:
- 500g boneless chicken or mutton, cut into bite-sized pieces
- 2 large tomatoes, finely chopped
- 2 medium onions, finely sliced
- 4-5 green chilies, thinly sliced (adjust to your spice preference)
- 3 tablespoons vegetable oil
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Fresh naan or roti for serving
For the coal smoking (optional but adds smoky flavor):
- 1 small piece of coal
- 1 teaspoon ghee or oil
- In a large karahi or wok, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
- Add finely sliced onions to the karahi and sauté until they turn translucent and lightly golden.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Now, add the chopped tomatoes and green chilies to the karahi. Cook until the tomatoes soften and release their juices, and the oil starts to separate from the masala.
- Add the red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook the masala for a few minutes to let the flavors meld together.
- Add the bite-sized pieces of chicken or mutton to the karahi and mix them well with the masala. Cook on medium-high heat for 5-7 minutes, stirring occasionally until the meat is partially cooked.
- Lower the heat, cover the karahi with a lid, and let the meat simmer until it is tender and fully cooked. Stir occasionally and add a splash of water if the masala starts sticking to the karahi.
- Once the meat is cooked, sprinkle garam masala over it and give it a final mix.
Optional Coal Smoking (Dum):
- For the coal smoking, heat a small piece of coal over an open flame until it becomes red hot.
- Place a small, heat-resistant bowl in the center of the karahi. Place the red-hot coal in the small bowl.
- Drizzle 1 teaspoon of ghee or oil over the hot coal. The coal will start to emit smoke.
- Immediately cover the karahi with a tight-fitting lid, trapping the smoke inside. Let it sit like this for 5-7 minutes to infuse the meat with a smoky flavor.
- Remove the coal and the small bowl carefully, ensuring not to burn yourself.
- Garnish the Karachi Koyla Karahi BBQ with fresh coriander leaves.
- Serve hot with freshly made naan or roti. Enjoy the smoky, flavorful delight!
Note: You can adjust the spiciness and seasoning as per your taste preference. Also, you can use charcoal or a small piece of wood instead of coal for the smoking process. Just make sure it’s fully ignited before placing it in the karahi.
Happy cooking and savoring the delicious Karachi Koyla Karahi BBQ!