This Chicken Bhuna Masala is FINGER LICKING GOOD. I’m a little embarrassed for using that phrase, but it really is finger-licking good! You will literally be licking your fingers as you eat this. Okay, I think I have emphasized that there will be fingers and licking and chicken involved. Moving on…
Do you guys see how the onion and tomato masala is all up on this chicken? The chicken doesn’t seem to mind one bit. And neither do I.
Chicken Bhuna Masala Recipe
Ingredients for marination:
Chicken 750 Grams
Garlic 1 Tbs
Ginger paste 1 Tbs
Salt 1 Tsp
Coriander powder 2 Tsp
Crushed Red chilli 1 Tsb
Lemon 1 Tbs
Gram Flour 3 Tbs
Ingredients for the curry:
Dry spices:
Coriander seeds, crushed 1 Tbs
Fennel seeds / Saunf 1 Tsp
Green Cardamom / Hari elaichi 4
Cloves / Laung 4
Cumin seeds 1 Tsp
Black pepper corns 10-15
Onion, Chopped 3 medium sized
Tomatoes, Chopped 4-5
Paprika powder 1 Tsp
Turmeric / Haldi Powder 1 Tsp
Nigella seeds, Kalonji seeds 1 Tsp
Garam Masala Powder 1 Tsp
Fresh green chillies, to taste
Fresh green coriander, for garnishing
Instructions:
In 750 grams washed chicken pieces, add ginger, garlic, lemon and all the spices. Mix well and marinate for at least 30 minutes.
In a pan, add green cardamom, cloves, black pepper corns, fennel seeds, cumin seeds and coriander seeds (crushed)
and cumin and dry roast until fragrant. Set aside.
In the same pan, add some oil and fry the chopped onions until brown. Now add chopped tomatoes, cover and cook until the tomatoes are soft.
Now add the roasted dry spices and the marinated chicken in the onion and tomato mixture and fry. Add more salt (if needed) and add paprika powder, turmeric powder and green chillies. Add water and cook until chicken is tender and water dries up.
Add garam masala powder and fresh coriander leaves. Turn off heat and cover for 2-3 minutes before serving.
Serve with raita, salad and chappati, naan or paratha.
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