bhuna kukkad

ingredients:

chicken: 800g

yogurt: 100g

garlic: 10 cloves

cloves: 5-6

green cardamom: 4-5

cinnamon: 1-inch stick

red chilli powder: 1 tsp

turmeric: ½ tsp

salt: to taste

cumin seeds: 1 tsp

mustard oil: 2 tbsp

preparation time: 2 hours

cooking time: 30 minutes

 

method:

grind together garlic, cloves, cardamom and cinnamon to make a fine paste and mix red chilli powder, turmeric and salt. apply this paste to chicken and keep it in the refrigerator for at least two hours (i marinated it overnight...tastes better you knowJ).

heat oil in a pressure cooker. add cumin seeds and when they start changing colour, add the chicken. sauté on high heat. when the moisture is evaporated, add the yoghurt and half a cup of water. cover the lid and cook till two whistles. Open lid when pressure completely reduces. adjust salt and stir-fry till the chicken coats masala. garnish with fresh coriander and serve hot with paranthas (that’s how i am going to eat it).

and as i always say, a little experiment is always welcome. and also revert back with your feedback...

enjoy...

adapted from marterchef sanjeev kapoor's recipe that goes with the same name.