Name: Chicken Bhuna Masala | Videos | Gan Jing World
Uploaded: 2023-12-09T18:56:38.081Z
Duration: 4 min 13 s
Description: This is a popular curry from Bangladesh that packs a lot of flavour! The curry clings to the tender chicken drumsticks beautifully in this one. Perfect served ... | Videos | Gan Jing World

Vijaya Selvaraju

https://video5-us-east.cloudokyo.cloud/video/v6/b0/fe/8f/b0fe8f57-3a4b-4885-93ed-c014e91312d3/master.m3u8

This is a popular curry from Bangladesh that packs a lot of flavour! The curry clings to the tender chicken drumsticks beautifully in this one.

Perfect served with parathas or rotis on the side :D

INGREDIENTS

8 skinless chicken drumsticks
Juice of 1 lime
Kosher salt to taste
⅓ cup mustard oil
2 tsp cumin seeds
2 tsp black peppercorns
4 cloves
3 dry red chilis
4 green cardamom pods
2 bay leafs
1 stick cinnamon
3 Thai green chilis, cut lengthwise
1 large yellow onion, finely chopped
2 tbsp grated garlic
2 tbsp grated ginger
1 medium tomato, finely chopped
1 tsp ground turmeric
1 tsp Kashmiri chili powder
1 tbsp ground coriander
½ cup plain yogurt, whisked
½ cup water
2 tsp garam masala
1 tbsp kasoori methi, crushed
¼ cup chopped fresh coriander

METHOD

Place chicken in a large bowl and season with lime juice and kosher salt to taste. Mix well, and set aside.

To a large wok on medium-high heat add oil. Once hot, add cumin seeds, black peppercorns, cloves, red chilis, cardamom, bay leads, cinnamon, and green chilis. Saute for 15-20 seconds to toast the spices.

Then add the onions, and cook for 7-8 minutes, or until deeply golden. Add the grated garlic, and ginger, and saute for 15-20 seconds or until fragrant.

Add the chopped tomatoes, and cook stirring often until they are jammy in texture, and the fats in the pan begin to sizzle along the edges.

Season with turmeric, Kashmiri chili powder, ground coriander, and kosher salt to taste. Cook the spices in the sauce for 30 seconds to warm through.

Add the marinated chicken to the pan, and reduce the heat to medium. Mix to coat the chicken in the sauce, then cover and cook until the chicken has cooked all the way through.

Reduce the heat to low, and slowly mix in the whisked yogurt. Once homogeneous in texture, increase heat to medium high and continue cooking the sauce until the fats in the pan rise to the surface.

Add the water, and mix well. Cook for an additional 10-15 minutes or until the chicken is fork tender.

Lastly, stir in garam masala, and crushed kasoori methi. Remove from heat and garnish with chopped coriander. 

Enjoy!