Prep time: 15-20 minutes
Cooking time: 35-40 minutes
Serves: 6-7 people
Hari teekhi chutney
Ingredients:
• Fresh Pudina 1 cup (packed)
• Fresh Coriander ½ cup (packed)
• Ginger ½ inch
• Spicy green chillies 2-3
• Less spicy green chillies 3-4 nos.
• Garlic 1-2 cloves
• Anardana powder 2 tsp
• Black salt 1 tsp
• Salt to taste
• Ice cubes 1-2 nos.
• Water as required
Methods:
• Add all the ingredients in a mixer grinder and grind to a fine chutney, make sure the consistency should be runny, keep it chilled in the refrigerator.
Khatti teekhi chutney
Ingredients:
• Kashmiri red chillies 20 nos. (soaked)
• Garlic 4-5 cloves
• Imli pulp ½ cup
• Jaggery (gud) 2 tbsp
• Jeera powder 1 tsp
• Black salt (kala Namak) 2 tsp
• Salt to taste
• Black pepper a pinch
• Water as required
Methods:
• Add all the ingredients in grinding jar, grind to a fine paste, make sure the consistency should be runny, keep it chilled in the refrigerator.
For chicken bhuna
Ingredients:
• Boneless chicken 1 kg (breast & thigh)
• Salt to taste
• Black pepper powder a pinch
• Red chilli powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Green chilli paste 1 tbsp
• Vinegar 1 tbsp
For gravy
• Oil 3 tbsp + ghee 3 tbsp
• Jeera 1 tbsp
• Onions 7-8 medium size (Finely chopped)
• Salt a pinch
• Turmeric powder ½ tsp
• Ginger garlic paste 2 tbsp
• Red chilli paste
• Powdered spices:
1. Spicy red chilli powder
2. Coriander powder 1 tbsp
3. Jeera powder 1 tbsp
4. Garam masala 1 tsp
• Tomato puree of 3-4 medium size
• Salt to taste
• Black pepper powder a pinch
• Coriander stems 1 tbsp (finely chopped)
• Fresh coriander 2 tbsp (chopped)
• Cashew paste 4 tbsp
• Dahi 1 cups
• Hot water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Green chillies 3-4 nos. (diagonally sliced)
• Fresh coriander
• Lemon juice
Methods:
• Wash the chicken well and cut them in small cubes, make sure the cubes are not too big and also you are not mincing the chicken.
• Further transfer in a mixing bowl and add, salt to taste, black pepper powder, red chilli powder, ginger garlic paste, green chilli paste and vinegar, mix well and keep it marinated until its used in the gravy.
• Set a big size tawa or wok on medium heat, add oil, ghee and jeera, allow the jeera to splutter.
• Further add onions and salt, stir and cook on medium flame until golden brown in colour. Addition of salt helps to fasten the cooking process.
• Once the onions are golden brown in colour, add turmeric powder and ginger garlic paste, cook until the ginger garlic paste is cooked and the rawness has gone completely.
• Now, lower the heat and add the red chilli paste and the powdered spices, mix and add some hot water to avoid the burning of spices, cook until the ghee is released.
• Further add, tomato puree and salt to taste black pepper powder a pinch, coriander stems and fresh coriander, mix and cook on medium high flame until the tomatoes are cooked well and the ghee is completely released.
• Low down the heat and make sure to cook first without adding water as it needs to be bhuno well, if in case the masala gets too dry to cook, you can choose to add little hot water, make sure to cook until the ghee is completely released.
• Keeping the heat on low add the cashew paste and dahi, stir continuously to avoid the curdling of the dahi, once the dahi is mixed well, increase the heat to medium flame and cook for 10-15 minutes. Stir frequently to avoid the sticking of masala to the vessel. Cook until the ghee is released.
• Now, add the marinated chicken, stir and cook on high flame until the chicken takes its shape, further lower the heat and cook on medium flame until the chicken is cooked and tender.
• Add hot water as required to adjust the consistency of the gravy. Continue to cook on low flame for few more minutes.
• Add garam masala, kasuri methi and green chillies, mix and cook for 1-2 minutes, finally finish it by adding fresh coriander and lemon juice.
• Chicken bhuna is ready! Serve hot with roomali roti, Teekhi hari chutney, khatti Teekhi chutney and some lacche wale pyaaz and some lemons on side.
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