Huma’s Koyla Kadhai Chicken

Ingredients:-

- 500g chicken, cut into pieces
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 1/2 ginger chopped
- 1 green bell pepper, sliced
- 1/2 cup cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder

- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
-1 tbs Chicken Roast masala (any brand if your choice)















Instructions:-
1. Heat oil in a kadhai or deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften and oil starts to separate.
5. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well. Add chicken roast masala and stir well.
6. Add chicken pieces and mix until they are coated with the masala. Cover and cook for about 15-20 minutes until the chicken is cooked through.
7. Add sliced green bell pepper and cook for another 5 minutes until they are slightly tender.
8. Once the chicken is cooked and the gravy is thick, turn off the heat.
For smoking:
1. Heat a piece of charcoal over a flame until it turns red hot.
2. Place a small bowl or aluminum foil in the center of the kadhai with the cooked chicken and create a well.
3. Place the hot charcoal in the center and pour some oil on it.
4. Immediately cover the kadhai with a tight-fitting lid to trap the smoke.
5. Let the chicken sit with the smoke for 5-10 minutes to absorb the smoky flavor.
6. Garnish with fresh coriander leaves and chopped ginger before serving.
Your Koyla Kadhai Chicken is now ready to be enjoyed!