17 April, 2016
Royal Chicken Bhuna
Date – 27.3.2015
Preparation time – 15 min
Cooking time – 45 min
Recipe type – main
Cuisine – north Indian
Serve – 4
Measuring cup used 1 cup = 220 ml
Chicken (bone less) – 750 g cut into 1 inch
Tomato – 2 make paste
Curd – 1 cup (use medium thick curd)
Kasuri methi – 1 tsp
Oil/ghee – 4 tbsp
Salt – as per taste
To make paste
Brown onion/fried onion – 4 medium sized
Garlic clove – 15-16
Ginger – 2 inch
Cashew – 10-12 (soak in water for 15 mins)
Rasins/kishmish – 1 tsp
Whole red chili – 3-4
Kashmiri red chili powder – 2 tbsp (for color)
Turmeric – 1tsp
Clove/laung – 4-5
Green cardamom – 3-4
Cinnamon stick – 1 inch
Black cardamom – 1
Dry coriander seeds – 2 tsp
Cumin/jeera – 1 tsp
Rinse chicken with water, drain it nicely and keep aside.
In a blender take all the ingredients under ‘to make paste’, add little water and make smooth paste.
Add this paste to the chicken and mix very well.
Keep this chicken in refrigerator for 30 mins to 3-4 hours.
Now heat oil/ghee in a thick bottom kadai.
Add bay leaf, wait for some time.
Add marinataed chicken and fry it over medium flame for 10 mins or till oil saprets from the chicken.
Now add tomato paste and salt, fry for 10 more mins.
Add curd and kasuri methi, stir well.
Put the lid and cook chicken over low flame till it gets tender and soft. If needed add some water.
when the chicken gets cooked garnish it with fresh coriander leaves and turn off the flame.
Serve with rotis, paratha, naan and rice.
These are the ingredients for making paste
Take all the ingredients and turmeric in a blender
Make smooth paste
Add this paste to the chicken and mix very well, keep it in refrigerator
Heat oil in a kadai, add bay leaf
Add marinated chicken
Fry it for 10 min over medium flame
Add tomato paste
Add salt, fry for 10 min
Add curd and kasuri methi, stir
Put the lid and cook till chicken gets tender over low flame
Add coriander leaves
Royal chicken bhuna is ready