Chicken Bhuna Recipe | Street Style Green Sauce, Red Sauce

Chicken Bhuna is my one of favorite diseases. It is so yummy tasty and easy recipe. chicken bhuna is an Indian-influenced chicken curry. Served with rice and plantain. curry chicken tikka Lamb tikka is the vegetarian choice. Rice pulao Wheat bhuna has been replaced by another rice dish, tikka masala.

I try to avoid red meat as much as possible, and the odd request for this, where instead of kebab meat you have chunks of chicken, makes me crave it for days afterward. The curry gives it a punchy flavor and lightness.

Third I am ready 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 tbs
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
• curd1 cups
• Hot water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp (Fenugreek seeds)
• Green chillies 3-4 nos. (diagonally sliced)
• Fresh coriander
• Lemon juice

Method  for Chicken Bhuna

• Wash the chicken well and cut them into 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 it’s 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. The 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 bhuna 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 curd, stir continuously to avoid the curdling of the curd, once the curd 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, fenugreek seeds, and green chilies, mix and cook for 1-2 minutes, finally finish it by adding fresh coriander and lemon juice.
• Chicken bhuna is ready! Serve hot

Conclusion