BHUNA CHICKEN RECIPE
INGREDIENTS:
1 WHOLE CHICKEN – CUT INTO CURRY PCS
½ CUP YOGURT
¾ CUP FRIED ONION
1 TBSP GINGER AND GARLIC PASTE
1 TSP GREEN CHILLI PASTE
SALT – 1 TSP OR TO TASTE
TURMERIC POWDER – ½ TSP
RED CHILLI POWDER – 1 TSP
KASHMIRI LAL MIRCH OR PAPRIKA POWDER – 1 TSP
GARAM MASALA POWDER – 1 TSP
MUSTARD OIL – ¼ CUP
VEGETABLE OIL – 1 TBSP
2 MEDIUM TOMATOES FINELY CHOPPED
½ CUP WATER
1 TSP LEMON JUICE
FINELY CHOPPED CILANTRO TO GARNISH
FOR MASALA MIX:
1 TSP CORIANDER SEEDS
1 TSP CUMIN SEEDS
1 TSP WHOLE BLACK PEPPER
2-3 CINNAMON STICKS
4-5 GREEN CARDAMOM
3-4 CLOVES
3-4 WHOLE RED CHILLIES
INSTRUCTIONS:
TO MAKE THE MASALA:
ROAST ALL SPICES MENTIONED AND GRIND THEM INTO FINE POWDER.
ADD ONE TBSP INTO A FRYING PAN AND FRY THE TOMATOES UNTIL TENDER. KEEP THEM ASIDE.
TAKE CHICKEN PCS INTO A BOWL, ADD YOGURT, MASALA MIX, SALT, TURMERIC, RED CHILLI POWDER, KASHMIRI LAL MIRCH OR PAPRIKA POWDER, GARAM MASALA POWDER, FRIED ONION, GINGER GARLIC PASTE AND GREEN CHILLI PASTE. MARINATE FOR 30 MINS.
ADD MUSTARD OIL IN A COOKING POT, ADD MARINATED CHICKEN AND COOK TILL CHICKEN CHANGES ITS COLOR. NOW ADD ½ CUP WATER AND COOK FOR 15 MINS ON MEDIUM LOW HEAT COVERED.
ADD FRIED TOMATOES IN CHICKEN AND COOK ON MEDIUM FOR ANOTHER 10 MINS.
ONCE THE CHICKEN IS DONE, ADD LEMON JUICE AND CILANTRO AND COOK FOR 5 MINS ON LOW HEAT.
SERVE WITH RICE OR NAAN. ENJOY.
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