Monday, November 25, 2013

" Bhuna Chicken"

"Bhuna Chicken"

 "Bhuna" is a slow cooking style in which the spices are gently fried before the meat is added, Usually a rich and delicious dish made in Ghee but keeping in mind the health factor I  have used Vegetable oil.
 "Bhuna Chicken" is a spicy semi gravy chicken dish. Its made with marinated chicken cooked in aromatic Indian spices, with flavouring of fennel or saunf along with yogurt which gives the dish a smooth texture.


Chicken, de-skinned and cut into 12 pcs - 800 gms
Onion, sliced - 3 medium
Onion, paste - 1 medium
Garlic paste - 1/2 teaspoon
Yogurt - 2 tablespoon
Cumin powder - 2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder (Saunf) - 1 1/2 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper Powder - 1/4 th teaspoon
Garam Masala powder - 1/4 teaspoon
Bay leaf - 1
Green cardamom - 4
Clove - 5-6
Black Pepper corns - 10 -12
Cinnamon - 1 1/2 inch stick
Oil - 4 tablespoon
Salt to taste
Ghee - 1 tablespoon

For the Marinade

Lemon Juice - 1 tablespoon
Ginger, paste - 1 teaspoon
Garlic paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Kashmiri Red chilli powder - 1 teaspoon


Clean and wash the chicken. In a mixing bowl add the Lemon juice, ginger paste, garlic paste, turmeric powder and salt to the chicken, mix well and keep it in the refrigerator to marinate for 2 hours.

Heat oil in a kadhai, add the kashmiri red chilli powder to the marinated chicken and fry until slightly brown. Drain and keep aside.

Add the dry whole masala to the oil, once the aroma starts releasing, add the sliced onion and fry till golden brown.

Add cumin powder, coriander powder, fennel powder, red chilli powder, turmeric powder, black pepper powder and garlic paste to the onion paste add 2- 3 tablespoon of water and make a paste. Add this masala paste to the fried onion and mix well, also add the leftover marinade liquid and fry until the raw smell is gone and the oil starts leaving the sides.

Add the fried chicken,salt and mix well, ensure that each and every piece is well coated wit the masala, fry for 3- 4 minutes.( when adding salt please keep in mind that we had added salt in the marinade)
Add yogurt and mix well.

Once the yogurt is well blended with the chicken cook for 3-4 minutes and add a cup of water and bring it to a boil. Reduce heat, add ghee cover with lid and let it simmer for 5-7 minutes, turn off the heat and add the garam masala and  mix well. (The original recipe is made in Ghee, but I have used ghee towards the end as a garnish as it enhanses the floavor of the dish)

Serve Hot with Roti, Naan or Rice.

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