Friday, 1 June 2012

Murgh Ke Sooley / Koyla Chicken Curry / Smoked Chicken Curry Recipe


Koyla Chicken Curry

There are some recipes from my early days of blogging that definitely need a revisit.... This is one such Chicken curry recipe.... This Smoked chicken is one of my best and easiest chicken preparations; I make it very often and it compliments very well with Indian flat breads or pulav’s. It’s also a hit at dinner parties.... But may be due to the pathetic photos I posted earlier, I felt it didn’t get the attention it deserved, so recently when I made it again I took step by step pictures.... when ghee is poured on the hot charcoal, the resultant smoke gives the chicken a nice flavor.... This is a healthy chicken preparation and you can also marinate and smoke the chicken ahead of time and bake it in the oven just before serving.....


Koyla Chicken Curry

Murgh Ke Sooley / Koyla Chicken Curry / Smoked Chicken Curry Recipe
(Source ~ Vanitha Pachakom)
Preparation Time – 25 mints
Marination Time – 2 hours
Cooking Time – 30 mints
Ingredients:
Chicken pieces-1 kg
First Marinade:
Ginger paste- 2 tbsp
Garlic paste – 2 tbsp
Salt- 1 tbsp
Lime juice- 1 tbsp
Second Marinade:
Fried onion paste-100gm
Kashmiri red chilly powder - 1 ½ to 2 tbsp
Turmeric powder-1 tbsp
Ginger- garlic paste- 1 tbsp
Thick curd, beaten-120gm
Garam masala powder-10gm
Salt- 1 tbsp
For Smoking:
Cloves-5 nos
Cardamom-5 nos
Melted Ghee-15gm
Red hot Coal-1 piece
 Koyla Chicken step by step recipe

Method:
  • Marinate chicken with first marinade and keep aside for ½ hour.
  • After ½ hr add the second marinade and marinate for at least one hour or overnight.
  • Transfer the marinated chicken into a deep dish and keep a tight lid or aluminum foil handy.
  • Meanwhile heat a piece of coal on fire till red hot.
  • Keep a small steel curry bowl in the middle of the chicken pieces and put cloves and cardamom in it. Carefully place the red hot coal inside the curry bowl and pour melted ghee on top of the hot coal and quickly cover the dish with lid or aluminum foil so that minimum fumes escape.
  • Leave the dish unopened for at least 15 minutes to get a deep intense smoked flavor to the chicken.
  • Pre-heat oven to 180°C. Take out the curry bowl and bake the chicken in the pre-heated oven for 25 minutes or until the chicken is cooked thoroughly. Garnish with chopped onions and serve hot.
  • This is best served with Indian breads / Ghee rice / Jeera rice.

Indian Smoked Chicken

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12 comments:

  1. There it is! :) Thank you so much! :) Looks good!

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  2. Woww thats a tempting and mouthwaterin smoked chicken..looks utterly delicious..

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  3. nice name must have tatsted good,..

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  4. I have neve rhad smoked chicken, looks really yumm, i have sen chefs doing smoked chicken with tea then chinese way.

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  5. Wow, Vanitha sure can come up with some complex recipes. I'm confused about the coal, did you heat that on the stove top and then put it into the pan? Wow, that sounds like an intriguing dish!

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  6. Something new to me!!...Nice recipe!

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    Replies
    1. I am loving this now all the more!!! the smokey pic is LOVELY!! ..nice step by step!

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  7. look really nice,I think taste also good

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  8. I'm not sure I've ever seen smoke added to a dish in this manner before--it looks so tender and delicious!

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  9. Smoked chicken curry - Wow, that's a great idea!

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