Chicken Bhuna – Excerpts from Anglo Indian cooking series
500 gms chicken cleaned and washed well with lemon juice
3 tbsp oil
6 medium sized onions finely sliced
2 tbsp ginger garlic paste
2 tbsp beaten yogurt
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp coriander seeds powder
1 tsp garam masala powder
½ tsp black pepper corn powder(kali mirch powder)
3 tbsp chopped coriander leaves
Firstly, take a cooking vessel, add oil and heat it.
Add finely sliced onions into it, cook them until they start turning golden brown.
Add ginger garlic paste recipe and saute for few minutes.
Add the chicken pieces into it and roast it well until the chicken changes its color.
Add salt, red chilli powder, turmeric powder, mix, cover the lid and cook the masala well until oil starts appearing at the corners.
Add beaten yogurt, mix well and cook for few minutes or until oil starts leaving.
Add roasted coriander seeds powder, garam masala powder, black pepper powder, add fresh coriander leaves into it and mix well.
Cover the lid and cook the chicken until it is tenderized or for about 20 minutes on low flame.
Do not cook on high flame as the base masala starts burning and ruins the taste of the gravy.
Switch off the flame.
Garnish with coriander leaves and lemon juice over it and wallah you are ready to dig in .
1.This recipe requires stirring and roasting initially.
2.When it is done with adding all the masalas then slowly cook the chicken until it is done.
3.Roasting well gives the taste of true bhuna chicken.
4.If one thinks that the base is burning then adding little water and cooking is preferred.
5.Do not add too much of beaten yogurt as the chicken turns into a thin consistency.
On behalf of dailymirage