SIDE DISH / Uncategorized

CHICKEN BUKHARA

 

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INGREDIENT- 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.

PROCESS-

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.

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HAPPY COOKING…………….

SAYAN MAJUMDER

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