Chicken bhuna masala
Curries With Bumbi · ♥ 2.7K likes · 257.8K views · 9 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1.3 kg chicken leg and thigh pieces with bones
- 420 g chopped onions
- 90 g chopped tomatoes
- ¼ tsp freshly crushed black pepper
- garlic
- ginger
- ⅓ cup water
Blend garlic and ginger with a third of a cup of water to a smooth puree, adding more water a tablespoon at a time if the blades struggle.
- 2 tsp fresh ginger garlic paste
- 1 tsp salt
- ½ tsp turmeric powder
- 1 tsp oil
- ½ tbsp plain unflavored yogurt
Mix the bone-in leg and thigh pieces with two heaped teaspoons of the paste, a teaspoon of salt, half a teaspoon of turmeric, a teaspoon of oil and half a tablespoon of yogurt; marinate half an hour if there is time.
- ¾ cup plain unflavored yogurt
- 1 tsp turmeric powder
- 2 tsp Kashmiri chilli powder
- 1 tbsp ground coriander
- ¼ cup water
Stir three quarters of a cup of yogurt with a teaspoon of turmeric, two teaspoons Kashmiri chilli powder, a tablespoon of ground coriander and a quarter cup of water until smooth, so it does not curdle in the hot pan.
Preparing the spiced yogurt
- 2 tbsp oil
Heat two tablespoons of oil in a heavy flat pan over medium-high until quite hot; add the chicken in a single layer and sear. Turn after a few minutes, only when it releases, until lightly browned all around; it need not be cooked through. Remove to a bowl.
- 2 tbsp homemade melted ghee
- 1 whole dry bay leaf
- 1 whole cinnamon stick or cassia bark
- 3 whole green cardamoms
- 5 whole cloves
- 1 whole black cardamom
Add about two tablespoons of melted ghee, then the bay leaf, cinnamon stick, three green cardamoms (whacked open), five cloves and a black cardamom.
Whole spices in ghee
- ½ tsp salt
Add chopped onions with half a teaspoon of salt; let them deglaze the pan and fry on medium-low, about 8 minutes until soft and jammy, then brown gradually.
- fresh ginger garlic puree
Add the rest of the ginger garlic paste.
Ginger garlic paste and tomatoes
- ¼ tsp salt
Add chopped tomatoes with a quarter teaspoon of salt; cover on medium-low two minutes until soft and the oil leaves the sides.
Take the pan off the heat and add the yogurt mixture a little at a time, stirring between additions. Return to medium-low and stir continuously until bubbles appear.
Adding yogurt without curdling
- 1 tsp sugar
Add a teaspoon of sugar; cover on low heat 5 minutes until oil shows on the surface.
- 1 tbsp melted ghee
- ¼ cup hot water
Add another tablespoon of ghee, then the chicken with a quarter cup of hot water rinsed from the yogurt bowl; stir on medium heat and cover 5 minutes.
- 1 whole dried red chilli
- 2 whole whole green chillies
Add a deseeded dried red chilli, two green chillies and another quarter cup of water; cover on low 5 minutes.
Simmering the chicken with chillies and water
- ¼ cup water
- 1 cup hot water
- 1 tsp homemade shahi garam masala powder
Add a little less than a cup of hot water, a teaspoon of garam masala and freshly crushed black pepper; cover on very low heat 20 minutes or until the chicken is tender, stirring now and then.
Garam masala and the long cook
- 1 tsp dried kasuri methi
- coriander leaves
Taste and adjust salt and chilli; reduce the gravy over higher heat if a dry dish is wanted. Add a teaspoon of crushed kasuri methi and coriander leaves, cover and cook two minutes on low.