Chicken Koyla Karahi - Tastiest and Easiest recipe !

This perfectly spiced and smoked Koyla Karhai with those buttered garlic naans cannot be missed!! Totally worth in the end and you will reminisce the flavour of those road side dhabas or highway restaurants for sure 😍
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Ingredients:
Chicken 1 Kg
Tomatoes Halved 3-4 Medium
Ginger Paste 1 Tablespoom
Garlic Paste 1 Tablespoon
Lemon Juice 1 Tablespoon
Tomato Paste 1 Cup
Black Pepper Powder 1 Tablespoon
Garam Masala Powder 1 Tablespoon
Amchur Powder 1 Teaspoon
Salt To Taste (I added around 1 Teaspoon)
Masalas to roast:
Qasoori Methi 1 Teaspoon
Cuming Seeds 1 Tablespoon
Coriander Seeds 1 Tablespoon
Crushed Red Chillies 1 Tablespoon
Method:
Dry Roast your masalas and grind them.
Heat oil in a wok and add ginger garlic paste. Saute it till fragrant. Keep the flame high and add chicken to seal it quickly. When you see it has changed color, add halved tomatoes on top skin side up. Cover and let it cook for abour 3-4 minutes. The skin will get soft in all the steam. Now with a tong carefully peel tomato skin out and mash all the pulp . Add tomato paste and roasted masala powder around 1 ½ Tablespoon (You can always adjust and add more if you want spicier). Add aamchur powder, black pepper powder, salt and garam masala powder. Give everything a good mix. Add in some lemon juice.
Burn a coal on side and let it be nicely charred. Put a steel bowl in wok, add coal in it and add some oil on top.
Quickly put the lid tightly and cover with a teatowel so no smoke can escape. Do not open it for atleast 15-20 minutes.
Once done, remove coal. Garnish with coriander leaves, green chillies and julienne ginger.
Serve with hot naan.
Substitutes:
If you don’t have amchur powder, add chat masala instead.
If you don’t have canned tomato paste, make a paste of 2 tomatoes in very less water and use that.