Скачать с ютуб CHICKEN BHUNA MASALA CURRY | DHABA STYLE CHICKEN BHUNA MASALA | चिकन भुना в хорошем качестве

CHICKEN BHUNA MASALA CURRY | DHABA STYLE CHICKEN BHUNA MASALA | चिकन भुना

CHICKEN BHUNA MASALA CURRY | DHABA STYLE CHICKEN BHUNA MASALA | चिकन भुना #chickenmasala #bhunachicken #rinkurasoirecipes Chicken Bhuna Masala Curry | Dhaba Style Chicken Bhuna Masala | चिकन भुना मसाला | Bhuna Chicken Masala | How To Make Chicken Bhuna Masala | Chicken Bhuna | Chicken Bhuna Masala Gravy Ingredients for Chicken Bhuna Masala: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken - 1 Kg (with bones) For Marination: - Salt- 2 tsp - Turmeric- 3/4 tsp - Kashmiri Chilli Powder- 1.5 tsp - Oil-1 tbsp Tempering: - Cumin Seeds- 1.25 tsp - Whole Red Chillies- 4-5 - Bay leaf-3 For the Bhuna masala powder: - Coriander seeds- 2 tbsp - Fennel seeds- 1 tsp - Peppercorns- 1.25 tsp - Cloves- 6 - Green cardamom- 6 - Black Cardamom- 1 Other Ingredients: - Onions, fine chopped- 5 medium( 400 gms) - Ginger garlic paste- 4 tsp - Tomatoes, red & fine chopped- 3 medium (200 gms) - Red Chilli powder- 2 tsp - Whisked curd-5 tbsp - Coriander leaves - 3-4 tbsp - Kasuri Methi- 1/2 tsp (roasted & powdered) - Oil- 1.5 tbsp + 4-5 tbsp Preparation: - To marinate the chicken, add all the ingredients mentioned and give a mix. Set aside on room temperature for around 30 mins. - To make the Bhuna Masala Powder, heat a pan and add all the whole spices mentioned. Give a mix and dry roast on low heat for around 3 mins. - Now add these spices to a grinder/blender after cooling. Grind it to a fine powder. Set aside and use 5 tsp of this spice blend for the curry. - Fine chop the onions, tomatoes and coriander leaves. - Also whisk the curd/yogurt and set aside. - Dry roast the Kasuri Methi (Fenugreek Leaves) and allow it to cool. Crush it with your hand once cooled. Process : - To fry the chicken pieces, heat 1.5 tbsp oil in a frying pan and place the chicken pieces side by side. - Mix and keep flipping and frying the chicken pieces on medium heat for 8-10 mins till browned. - Switch off the heat and set the pan aside. - Now heat oil in a wok/ kadhai and add the tempering. Give a stir and then add the finely chopped onions. - Give a stir and add 1/2 tsp salt. Mix and fry on medium heat for 15-16 mins till the onions are light brown in colour. - Now add the ginger garlic paste and fry on low heat for 3 mins. - Now add the chopped red tomatoes, Red Chilli powder and a pinch of salt. Give a mix and fry on medium heat for around 7-8 mins till the tomatoes are mashed, gravy is pulpy and oil separates. While cooking, smash the tomatoes with the ladle to make it pulpy and thick. - Now add the fried chicken pieces and 5 tsp of the bhuna masala powder made earlier. - Mix and fry for around 5 mins on medium heat till the chicken is well coated with the masala. - Switch off heat and slowly add the whisked curd/yogurt. Mix it well and switch on heat. Now stir and cook on low heat for 2-3 mins till oil separates. - Now cover & cook on low heat for 12-15 mins till the chicken is tender. (You can remove the lid midway, give a stir and place the cover again) - Remove lid, add kasuri methi and coriander leaves. - Give a mix and simmer for 2-3 mins. - Serve with roti or rice. #chickenbhunamasala #bhunachickenmasala #chickenmasala #bhunachicken #chickenbhunarecipe #chickenbhunacurry #rinkurasoi #rinkurasoirecipes #rinkurasoichicken