चिकन भुजिंग | Chicken Bhujing | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A popular recipe from Mumbai where chicken pieces & potato roundels are marinated in spices, smoked and then cooked along with poha in a delicious masala.
CHICKEN BHUJING

Ingredients

750 grams chicken leg boneless, cut into 2 inch pieces
¾ cup pressed rice (poha)
Salt to taste
2 tsps coriander powder
1 tsp cumin power
1 tsp turmeric powder
2 medium potatoes, unpeeled and thickly sliced
7-8 green cardamoms
10-12 black peppercorns
1 inch ginger
15-20 garlic cloves
½ small piece of fresh coconut, burnt
4-5 light green chillies
2-3 tbsps oil
1 large onion, sliced
1 tsp red chilli powder
2 tbsps chopped fresh coriander leaves

Method

1. Take chicken in a large shallow bowl, add salt, coriander powder, cumin powder, ½ tsp turmeric powder, and potato slices and mix till well combined. Set aside for 30 minutes.
2. Preheat the oven at 200ºC.
3. Take a hot charcoal piece on a small plate and place in the bowl of chicken. Drizzle some oil over the charcoal piece and cover and let the smoke infuse for 3-4 minutes.
4. Put the green cardamoms in a mixer jar, add black peppercorns, ginger, garlic, burnt coconut and green chillies and grind to a coarse paste.
5. Alternatively thread chicken and potatoes on soaked satay sticks.
6. Place the sticks on a greased baking tray and bake in the preheated oven for 15-20 minutes.
7. Heat oil in a kadai. Add onion and sauté till translucent. Add salt, mix and cook for 1 minute.
8. Add the coarsely blended masala and mix well. Cook for 2-3 minutes.
9. Add red chilli powder and remaining turmeric powder and mix well. Add ¼ cup water, mix and cook for 1-2 minutes.
10. Remove the chicken and potato slices from the satay stick and add into the kadai and mix well.
11. Add ¼ cup water and mix. Add the pressed rice, mix and cook for 2-3 minutes.
12. Add coriander, mix and cook for 1 minute. Serve hot.

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