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

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.....

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

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.

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