Chicken Bhuna


Green Chutney:
1 cup Pudina
1/2 cup Coriander
3-4 Green Chillies
1-2 Garlic Cloves
2 Tsp Anardana Powder
1 Tsp Black Salt
Salt to taste
1-2 Ice Cubes

Red Chutney:
20 Kashmiri Red Chillies
4-5 Garlic Cloves
1/2 cup Tamarind Pulp
2 Tbsp Sugar
1 Tsp Jeera Powder
2 Tsp Black Salt
Salt to taste
A pinch of Black Pepper

Chicken Marinade:
1 Kg Chicken Breasts, cut into 1cm cubes
Salt to taste
A pinch of Black Pepper
1 Tbsp Red Chilli Powder
1 Tbsp Ginger Garlic Paste
1 Tbsp Green Chilli Paste
1 Tbsp Vinegar

For Gravy:
3 Tbsp each of Oil and Ghee
1 Tbsp Cumin
7-8 medium Onions, chopped
Salt a pinch
1/2 Tsp Turmeric Powder
2 Tbsp Ginger Garlic Paste
2 Tbsp Red Chutney

Powdered Spices:
1 Tbsp each – Red Chilli, Coriander, Jeera Powders
1 Tsp Garam Masala

3 Tbsp Tomato Puree
Salt to taste
Pinch of Black Pepper
2 Tbsp Coriander with stems, chopped
4 Tbsp Cashew Paste
1 cup Curd
Hot water
1 Tsp Garam masala
1 Tsp Dried Fenugreek
3-4 Green Chillies, sliced
2 Tsp Lemon Juice


Grind the ingredients for the red and green chutneys

Marinate the chicken for 20 minutes

Heat oil in a wok on medium, add oil, ghee and cumin

Add the onions and salt, stir and cook on medium until golden

Add turmeric powder and ginger garlic paste and cook for 2 minutes

Lower the heat and add red chilli paste and powdered spices. Mix and add hot water and cook until the ghee releases

Add tomato puree, salt, black pepper, coriander, stems and mix and cook on medium-heat until the tomatoes are cooked

Lower the heat and cook without water. If it gets too dry, add hot water

On low heat, add the cashew paste and curd and stir. Increase to medium heat and cook for 10-15 minutes while stirring

Add the marinade, cook on high heat for 2 minutes, then lower the heat and cook on medium until the chicken is cooked

Add hot water as required to adjust the consistency. Cook on low for few minutes

Add garam masala, fenugreek and green chillies, mix and cook for 2 minutes

Garnish with coriander and lemon juice!

By admin

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