Special Dum Pukht kadhai (Pakistani)

Recipe of chef Samina Jalil of Pakistan!
This is a dry smoked chicken dish made without onions and has dry plums in it!

Ingredients:
Chicken-1 kg- 12 pieces,
Vinegar-1/4 cup,
Salt-to taste,
Ginger paste-1 tbsp,
Garlic paste-1 tbsp,
Coriander pwd-1 tbsp,
Cumin pwd-1 tbsp,
Red chilli pwd-1 tsp to 1tbsp,
Curd-1 and 1/2 cup-beaten,
Green chilli crushed-6 to 7,
Garam masala-1 tsp,
Aloo bukhara or dry plum-100 gms-soaked,
Whole green chillies-5 to 6,
Charcoal-1 piece,
Ghee-1tsp,
Oil-1/4 cup to 1/3 cup.

Note: Chef Samina has used 1 and 1/2 cup of vinegar.
If you plan to use 1 and 1/2 cup of vinegar then use 1 tbsp of red chilli.
In chef Samina`s recipe the chicken is deep fried in oil and then smoked,but I have stir fried the chicken in high heat and smoked it in the end of the cooking. 

Method:
Make slits in the chicken and marinate with vinegar and salt.

Cover with a cling film and put in the fridge overnight.

Put the chicken in a strainer and drain out the vinegar.

Let it come to room temperature.
Put kadhai on heat and pour 1/4 cup oil in it.

Stir fry the chicken in high heat till you see brown spots on it.

Take out the chicken and keep aside.

In the same pan,add ginger and garlic paste.
Stir and cover for few seconds as the garlic splutters in oil.

Remove cover and stir fry the paste till they are light in colour.

Add coriander pwd,cumin pwd and red chilli pwd and little water and bhunno for a minute.

Keep the heat to low to medium and then add the beaten curd slowly and keep on stirring the masala till all the curd is used.

Add crushed green chillies and little salt.

Remove the seeds of the soaked plum and add it into the kadhai.

Add the stir fried chicken and whole green chilli.

Mix and lower the heat and put on dum for 15 to 20 minutes or till the chicken is tender.

Taste salt.

When the chicken is on dum,let the charcoal burn in the side burner.
Once the chicken is cooked and the charcoal is also lit ,close gas.
Remove the cover and put a small square foil in the center of the kadahi.
Using a tong,lift the burning charcoal and put it on the foil.

Pour 1 tsp of ghee on the burning coal and quickly cover with a lid.

Smoke will come out from the burning charcoal.

Leave it covered for 2 to 3 minutes or till the smoke is no more.

Remove the foil with charcoal and let it be covered for few more minutes.

The chicken inhales the smoke and when you taste the chicken it gives out a smoky flavour.
Enjoy the smoky flavoured chicken with roti,raita and green salad.