Bhuna is a popular feature in Indian cooking where the spices are fried first and then the meat is added to cook in it’s own juices which results in deep s flavors but next to none sauce or gravy ..
Today I bring to you one such dish which is famous North Indian dried chicken commonly available on the street along with Naan or Tandoori Roti…
[Serves 2- 4]
1 lbs chicken, bone in or boneless ( I used boneless thighs)
1 TBS Ginger garlic Paste
1 tsp Green Chili Paste ( optional )
1 tsp Red Chili Powder
1 tsp Turmeric powder
2 TBS yogurt
Salt as per taste
Wash the chicken pieces thoroughly & pat dry using a paper towel.
Marinate the Chicken with ingredients listed under marination and refrigerate for 5-6 hours or over night ..
Ingredients for Bhuna Chicken
1 large Onion chopped fine
5-6 garlic cloves chopped fine
1 inch Ginger chopped fine
2 TBS Kashmiri red chili powder (make a paste with 2 tbs warm water )
1 tsp cumin seeds
1 TBS Garam Masala
Salt as per taste
2 TBS oil or Ghee
7-8 TBS fresh coriander/ Cilantro chopped fine
Take a big enough pot or pan ( I used a clay pot )
Heat oil and ones hot enough toss cumin seeds and let them splutter and dance in the oil.
Now add finely chopped onions ginger and garlic and fry till golden brown in color .
Add in the Chicken along with marinate and stir on medium heat for 8-10 minutes.
Now add Red chilli paste and salt ( we already added some salt while marinating the chicken ) and mix in well.
Lower the heat and cook on medium to slow until chicken is tender (add water if required – I didn’t add water) and the masala coats the chicken .
Mix in garam masala and finely chopped coriander/ Cilantro leaves & Serve hot along with Chapatis , Naan , Tandoori Roti or any flat bread of your choice …
If using chicken, I use the dark meat portions like thighs & drumsticks as they don’t dry out …
I don’t prefer using tomatoes while cooking meats but you can add if you want.
This recipe can be used for goat meat,turkey, beef or lamb too.