Chicken Bukhara
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CHICKEN WITH FLAVOUR OF FENUGREEK LEAVES.
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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.
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