Chicken bhuna
Roasted
marinated pieces of dry boneless chicken preparation, sautéed with onions,
ginger, garlic, bell pepper, ground spices and curry sauce.
Ingredients
- 2 inch ginger minced
- 2 green chillies finely chopped
- 2 teaspoon lemon juice
- 500gm chicken on bone
- 8 cloves garlic finely chopped
- 1/2 teaspoon red chilli powder
- 1 bay leaf
- 3 tomatoes finely chopped
- 3/4 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1 tablespoon cashew nuts paste
- 2 green cardamoms
- 1 teaspoon garam masala powder
- 1 clove
- 1 star aniseeds
- 2 big onions finely chopped
- 2 tablespoon ghee /oil
- A pinch of red food color
- 1 teaspoon kasuri methi (dried fenugreek)
- Salt to taste
Instructions
First, Clean
chicken pieces in tap water and apply salt and lemon juice to chicken pieces.
Cover and keep aside.
Then, Melt
the ghee in a nonstick pan and add the bay leaf, clove, cumin seeds, cardamom
and anise.
Jump
completely for a few seconds. Add the finely chopped onion and continue
stirring. Add the green peppers, ginger and garlic and continue to sauté until
the oil begins to separate. Add now chopped tomatoes, salt and spices.
Reduce the
flame and cover the pan for 2 minutes. Discover and continue stirring until the
onion and tomato mixture has softened and looks like a bhuna paste. This
procedure, we could have done through the helicopter, but I deliberately needed
onions, ginger, garlic and finely chopped tomatoes, because you can really feel
the taste of the bhuna this way . Keep moving and trust me for everything here.
After a few minutes of cooking over low heat, add the chicken pieces and sauté
well with the mixture of bhuna.
Add 2 cups
water, cover pan, simmer flame and cook until chicken is cooked through. In between,
put a drop of food coloring, mix very well, adding also dried fenugreek.
After 8 to
10 minutes, mix well the cashew paste with the pieces of chicken. Finally,
garnish the dish with chopped coriander leaves.
Happy
Cooking Time.
