Bhuna hoa Chicken ka Salan

Name: Bhuna hoa Chicken ka Salan
Total time: 1800 s
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 650 gram Chicken (Murgi); 2 Onions (Pyaz); 4 Tomatoes (Tamatar); 1 inch Ginger (Adrak); 15 cloves Garlic (Lehsun); 2 Green Chilies (Hari Mirch); 1 handful Coriander leaves (Dhania Patta); 2 Bay leaves (Tez Patta); 4 Green Cardamoms (Choti Elaichi); 4 Cloves (Long); 1 medium Cinnamon bark (Dalchini); 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Coriander (whole) (Sabut Dhania); 1 teaspoon Black Peppercorns (Sabut Kali Mirch); 4 Dried Red Chilies (Sabut Lal Mirch); 1 1/2 teaspoons Red Chilli powder (Lal Mirch powder); 1/2 teaspoon Turmeric powder (Haldi powder); 1 teaspoon Cumin powder (Jeera powder); 1 teaspoon Garam Masala powder (Mixed Indian curry powder); 1/3 cup Curd (Dahi); Water as per requirement (Paani); Mustard oil (Sarson ka tel); Salt – as per taste (Namak)

Naina Ali @cook_22959763

Referred by #HinaIbrahim

Naina Ali @cook_22959763

Referred by #HinaIbrahim

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Ingredients

30 min

3 servings

650 gramChicken (Murgi)
2Onions (Pyaz)
4Tomatoes (Tamatar)
1 inchGinger (Adrak)
15 clovesGarlic (Lehsun)
2Green Chilies (Hari Mirch)
1 handfulCoriander leaves (Dhania Patta)
2Bay leaves (Tez Patta)
4Green Cardamoms (Choti Elaichi)
4 Cloves(Long)
1medium Cinnamon bark (Dalchini)
1 teaspoonCumin seeds (Jeera)
1 teaspoonCoriander (whole) (Sabut Dhania)
1 teaspoonBlack Peppercorns (Sabut Kali Mirch)
4Dried Red Chilies (Sabut Lal Mirch)
1 1/2 teaspoonsRed Chilli powder (Lal Mirch powder)
1/2 teaspoonTurmeric powder (Haldi powder)
1 teaspoonCumin powder (Jeera powder)
1 teaspoonGaram Masala powder (Mixed Indian curry powder)
1/3 cupCurd (Dahi)
Water as per requirement (Paani)
Mustard oil (Sarson ka tel)
Salt – as per taste (Namak)

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Steps

30 min

1

Place a frying pan & turn on the gas, put 4 green Cardamoms, 1 stick of Cinnamon, 4 Cloves, 4 Dried Red Chilies, 1 teaspoon Cumin seeds, 1 teaspoon Black Peppercorns, 1 teaspoon Coriander (whole) and dry roast over low flame. Once done, keep the spices aside to cool them down
2

Chop 1 inch of Ginger, then put them to a grinder jar, add Garlic cloves and grind down to a paste
3

Place the Chicken pieces in a bowl, add 1/3 cup Curd, 1 teaspoon Red Chilli powder, ½ teaspoon Turmeric powder, 1 teaspoon Cumin powder, 1 tablespoon ginger-Garlic paste, Salt as per taste and then marinate Chicken with all the spices. Set it aside for an hour
4

Chop 2 Onions & slit open 2 Green Chilies and keep aside for later
5

Roughly chop down two Tomatoes and put them in a grinder to make a paste
6

Finale : Place a Kadai (wok) and turn on the gas. Add Mustard oil & let it heat up. Once the oil turns hot, add 2 Bay leaves.
7

Add the chopped Onions and sauté for 8 minutes. Then add the roasted spices & mix well.
8

Add Ginger garlic paste, mix well till the mixture turns light brown.
Now, add the Tomato paste and some salt and mix together.
9

Cover the Kadai with a lid and cook for 10 minutes. After 10 minutes, open the lid and add ½ teaspoon Red Chilli powder and Mix well.
10

Now add the marinated Chicken and coat the Chicken pieces with all the spices. Cover with a lid again and cook for 10 more minutes
11

After 10 minutes, flip the Chicken pieces. Then add water for gravy (we used 1/3 cup) and cover the lid to cook for 10 more minutes.
12

Then add 1 teaspoon Garam Masala powder & add the slit Green Chilies. Mix well & let it cook for 5 minutes
13

After 5 minutes add chopped Coriander leaves and mix a little. Chicken Bhuna Masala should now be ready.