BHUNNA CHICKEN

INGREDIENTS

½ kg boneless chicken

1 medium size onion, 4-6 garlic flakes

2 tomatoes finely chopped

1 tsp turmeric powder, 2 tbsp red chilly powder

½ tsp cinnamon powder, 1 tsp dhania powder

1 tsp pepper corn powder, 2 tsp chat masala

½ tsp cardamom powder, 3-4 cloves

1 tbsp ginger paste

¼ cup beaten curd

2 tsp lemon juice

¼ cup desi ghee

A bunch of coriander leaves finely chopped

Salt to taste

METHOD

1 Cut the bone less chicken into 1/2”x1/2” cubes, marinate for 2-3 hrs with curd, turmeric powder, 1 tbsp red chilly powder, black pepper powder and salt. Take out the chicken and keep the gravy masala aside.

2 Tandoor the chicken in an oven or micro wave till light brown, remove and keep aside

3 Heat desi ghee in a pan or kadahi, add garlic flakes and sauté it, add onion and deep fry it, add tomato and cook for some time, remove from the heat and allow to cool.

4 Add ginger paste and gravy masala of the marinated chicken to mixture prepared in SL 2 and grind it to make thick paste.

5 Put this paste in the pan and re heat the pan, add tandoored chicken, all the remaining masala and cook on simmer till the chicken is done and the gravy is thick.

6 Pour lemon juice and garnish with Coriander leaves, serve hot.

NOTE: Half of the coriander leaves may be added at the time of cooking in stage 5 to make it more delicious.