Hyderbadi Bhunna Chicken
Ingredients
- 500g Boneless Chicken thigh or breast or 50-50 cut into medium cubes (tikka size)
- 2 Medium Onions (350g)sliced or chopped evenly
- 30 gms Ginger and garlic paste
- 10gms ginger skin peeled and cut into julienne (Straws)
- 1 green chilli cut into julienne
- 2 large tomatoes 1 cut into 1/8th
- 1/4th tsb kasoori Methi Powder
- 1/2 tsp Degi Chilli Powder
- 1tsbs coriander powder
- 1/2tsb cumin powder
- 1/4th turmeric powder
- 1/8th tsbs Fresh Gram masala powder (opt)
- 3-4 Green Cardamom (optional)
- 2 cloves whole
- 1/8th cumin seeds
- 1tbl sp Fresh Coriander chopped
- 1/8th tsbs chopped fresh mint
- Oil 60gms
- Salt to taste
- Greek yoghurt or Home made yoghurt 1tblsp
- 3tbls plum tomatoes
- 1/4th teaspoon tomato puree for colour.
Method
- Slice 1 onion evenly and chop tomatoes and with the other half cut into 1/8th,
- ginger (peeled) and green chillies cut into julienne .
- Make, ginger and garlic paste with equal amount of ginger and garlic in weight.
- Chop fresh coriander and a mint.
- Add in ginger garlic paste mix with chilli powder turmeric powder ,coriander powder, cumin powder
- Add in a little water and mix well.
- In a heavy bottom pan heat oil till hot, add in cumin seeds and let them crackle then add in whole spices (cloves ,bay leaf, Green cardamom )
- Add in onions and fry until golden. Now add in spices mixed with water to the pan and fry for 2 to 3 minutes.
- Add in chicken pieces and fry off well with spices add in salt and stir yoghurt
- Add in chopped tomatoes fry off well
- Add in plum tomatoes and (tomato puree mix with little water) fry off well
- When masala is well cooked and has gone dry add in little boiling water and cook till the sauce becomes a semi thick consistency.
- Add in the 1/8th tomatoes and cook for 1 minute
- Now add the kasoori Methi and gram masala and mix well.
- Finish off this dish by adding fresh coriander, mint, juliennes of ginger and Green chilli.
- Cook for 2 minutes, adjust consistency of sauce by adding water if required
Before serving, remove the bay leaves, cardamom cloves and any excess oil. (optional)