Blog Post


With Chef Sunil

Koyla Chicken Curry


Recipe Serves Chicken: 600 Gms

Garam Masala Powder: 1 Tsp

Chili Powder: 1 Tsp

Turmeric: ½ Tsp

Salt: To Taste

Ginger Garlic Paste: 1.5 Tsp

Onions: 2 Large

Oil: 75 Ml

Cashew Nuts: 30 Gms

Water: 100 Ml

Ghee: 2 Tbsp

Coal: 1 Inch Piece

Green Chili: 2-3

Tomatoes: 2 Medium

Garam Masala Powder

Salt: To Taste

Water: 125 Ml

Lime Juice: 1 Tsp

Coriander: 2 Tbsp

Cream: 60 Ml


1 To the chicken add garam masala, chili and turmeric powder, salt and ginger garlic paste. Mix and marinate for 1 hour.

2 Sliced onions fairly thin and add in oil in a pan, brown the onions on a slow flame, this should take about 20-30 minutes, towards the end add the kaju and brown , cool and make a fine paste with the addition of water.

3 In a pan heat ghee till really hot and add a piece of red hot coal, turn off heat and cover the pan to trap the smoke. After 5 minutes start the heat again and on high flame add the marinated chicken, mix all over till the chicken pieces are seared, about 5 minutes, then add the finely chopped chillies and skinless chopped tomatoes, sauté and simmer for 5 minutes and then remove the coal piece.

4 Add the garam masala powder, brown onion paste and salt. Mix and cook for 5 minutes. And water.

5 Mix and cook till the chicken is done, add lime juice, chopped coriander leaves and cream. Simmer for 2 minutes.

6 Serve hot with parathas and rice.

7 Enjoy!