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Chicken Bukhara

Chicken Bukhara
Chicken Bukhara
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeMughlai
  • Good for Lunch , Dinner
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About this Recipe

CHICKEN WITH FLAVOUR OF FENUGREEK LEAVES.

Ingredients & Quantity
  • 500 GM CHICKEN WITH BONE
  • 1 TOMATO CHOPPED
  • 2 TBSP CASHEWNUT – POPPY SEED PASTE
  • 2 TBSP READYMADE TANDOORI MASHALA POWDER
  • SALT TO TASTE
  • 100 GM HUNG CURD
  • 1TBSP DRY FENUGREEK LEAVES
  • 1/2 BOWL CHOPPED CORIANDER
  • 5 TBSP OIL
  • 1 TEASP TURMERIC POWDER
  • 1 TBSP RED CHILLI POWDER
  • 2 LARGE ONION CHOPPED
  • 1TEASP CUMIN POWDER
  • 1 TBSP GINGER GARLIC PASTE
  • 1 TBSP BUTTER
How to cook?
  1. MARINATE CHICKEN PIECES WITH TANDOORI MASHALA,CURD,SALT,CHILLI POWDER,GINGER GARLIC PASTE.KEEP IT ASIDE FOR AT LEAST 1 HR.
  2. HEAT UP OIL IN A PAN.FRY ONION TILL IT COLOURS PINK(DONT MAKE IT BROWN).ADD TOMATOES,SALT.STIR WELL.ADD CHICKEN PIECES.STIR FOR 10 MINS.
  3. ADD CHILLI POWDER,TURMERIC POWDER,CASHEW NUT POPPY SEED PASTE.STIR WELL 5 MINS.ADD LITTLE WATER & COVER UP THE LID.COOK FOR 10 MINS IN SLOW FLAME.
  4. OPEN THE LID & ADD CHOPPED CORIANDER,DRY FENUGREEK LEAVES.STIR WELL.ADD BUTTER.
  5. SERVE HOT WITH PARATHAS.
  6. Chicken Bukhara
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