Chicken Bukhara

Ingredients

• 750 gms Chicken
• 1/2 cup Hung Curd
• 1 cup Chopped onions
• 1 cup Tomato Puree
• 1 tbsp Ginger-garlic paste
• 1 tbsp Almonds and cashews paste
• 7-8 Dried plumps
• 1 cup Oil
• 1 tbsp Tandoori masala
• 1 tbsp Corn flour
• 1 tsp Black Pepper
• 1/2 tsp Haldi (turmeric)
• 1/2 tsp Garam Masala
• 1/2 tsp Red chilli powder
• 1/2 tsp Kashmiri mirch powder
• Salt as required
• Water as required

How to Make Chicken Bukhara

1. In a bowl, marinate chicken with ginger-garlic paste, half of your hung curd, tandoori masala, salt and corn flour. Let it marinate for minimum 30 mins but it would be ideal to let it sit for 2 hours.
2. While the chicken is marinating, let us make the gravy. In a pan heat oil and add chopped onions, fry them carefully and don’t let them brown.
3. After 2 mins, add ginger-garlic paste and cook until the raw smell is gone.
4. Now add your salt, haldi, red chilli powder, Kashmiri chilli powder, black pepper and let these cook.
5. After a while, add the tomato puree and let it cook until the oil sticks to the surface.
6. Now add your remaining curd, almond-cashew puree and star ingredient, Aloo Bukhara.
7. Let this cook properly, till then in another pan fry the chicken in medium heat.
8. Now add the fried chicken and 1 cup of water, with the lid on let it cook for another 10 mins or till the time you feel the chicken is cooked.
9. In the end, sprinkle some kasuri methi and garam masala, cook for 2 mins and serve warm with roti, rice or however you like it.