Chicken Bukhara

4 from 1 vote

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CHICKEN WITH FLAVOUR OF FENUGREEK LEAVES.
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Served AsDinner, Lunch
CuisineMughlai
Servings 2
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Ingredients
  

  • 500 GM CHICKEN WITH BONE
  • 1 TOMATO CHOPPED
  • 2 tablespoon CASHEWNUT – POPPY SEED PASTE
  • 2 tablespoon READYMADE TANDOORI MASHALA POWDER
  • Salt
  • 100 GM HUNG CURD
  • 1 tablespoon DRY FENUGREEK LEAVES
  • 1/2 BOWL CHOPPED CORIANDER
  • 5 tablespoon OIL
  • 1 TEASP TURMERIC POWDER
  • 1 tablespoon RED CHILLI POWDER
  • 2 LARGE ONION CHOPPED
  • 1 TEASP CUMIN POWDER
  • 1 tablespoon Ginger garlic paste
  • 1 tablespoon BUTTER
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Instructions
 

  • MARINATE CHICKEN PIECES WITH TANDOORI MASHALA,CURD,SALT,CHILLI POWDER,GINGER GARLIC PASTE.KEEP IT ASIDE FOR AT LEAST 1 HR.
  • 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.
  • 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.
  • OPEN THE LID & ADD CHOPPED CORIANDER,DRY FENUGREEK LEAVES.STIR WELL.ADD BUTTER.
  • SERVE HOT WITH PARATHAS.
    Chicken Bukhara - Plattershare - Recipes, food stories and food lovers

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4 from 1 vote
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