Smoked Chicken

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:

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.