Ingredients of Chicken Bukhara
750 grams chicken
1/2 cup hung curd
1 cup onion (chopped)
1 cup tomato puree
1 tbsp ginger-garlic paste
1 tbsp almond and cashew paste
7-8 dried plums
1 cup oil
1 tbsp tandoori masala
1 tablespoon cornflour
1 tsp black pepper
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chili powder
1/2 tsp Kashmiri chili powder
salt to taste
How to make Chicken Bukhara
In a bowl, marinate the chicken with ginger-garlic paste, half the curd, tandoori masala, salt and cornflour.
Let it set for at least 2 hours.
On the other hand, heat oil in a pan and add chopped onions and fry.
After 2 minutes add ginger-garlic paste and cook till the raw smell goes away.
Now add salt, turmeric, red chili powder, Kashmiri chili powder, black pepper and let it cook.
After sometime add tomato puree to it and let it cook till the oil sticks to the surface.
Now add your remaining curd, almond-cashew paste and Aloo Bukhara.
Let it cook well, till then fry the chicken in another pan on medium heat.
Now add fried chicken and 1 cup water to this gravy.
Cover it and let it cook for 10 minutes.
Finally, add kasoori fenugreek and garam masala to it.
Cook for 2 minutes and serve hot with roti, rice or paratha.