I wanted to share with you my favorite chicken dish – Chicken Bhuna! Bhuna means dry-roasted or roasted without or very less water. The spice mixture and chicken are cooked on low heat until the chicken is tender and succulent. The slow cooking enhances the flavor of this dish and the aroma while it is cooking is simply irresistible. I like to marinate and then sear the meat before adding them into the spice mixture or masala. This adds another layer of flavor to this dish. You can try this recipe with lamb or goat and it comes out really good!! Once you try it, I am sure you will fall in love with this recipe!
Recipe Servings: 2-3 Time: 1 hour
- 1 lb. chicken drumsticks, skinned and cut in half
- ½ cup Greek yogurt
- 1 tsp. lemon juice
- 1 tsp. ginger garlic paste
- ½ tsp. red chili powder
- ¼ tsp. turmeric
- 1 Tbsp. oil
- Salt to taste
- 2 medium onions, julienned
- 2 bay leaves
- 4 whole green chilies
- 1-inch ginger, finely chopped
- 3-4 garlic cloves, finely chopped
- 2 tsp. coriander powder
- ½ Tbsp. cumin powder
- 1 tsp. garam masala (homemade, preferable)
- ½ tsp. paprika or Kashmiri mirch powder
- ½ tsp. turmeric
- 2 tomatoes, chopped or pureed
- 2 tsp. cashew paste
- 2 Tbsp. oil
- Salt to taste
- Marinate chicken pieces with ingredients mentioned under marinade.
- Keep covered for 1-2 hours.
- Pre-heat the oven at 500 F (260 C). Bake chicken for 10-15 minutes, turning over once. You can sear the chicken on the grill as well.
- Heat oil in a pan. Add bay leaves and onions. Fry until light brown.
- Add green chilies, ginger, garlic and the spices. Fry for 5-10 minutes.
- Add tomatoes and fry on low heat until oil separates from the spice mixture.
- Mash lightly from the back of the spatula to mix the mixture well.
- Add grilled chicken pieces and ½ cup water and cook on medium-low heat until chicken is done. The sauce should be of thick consistency.
- Garnish with cilantro and serve with naan, roti, paratha or rice!!