Chicken Bukhara Masala Recipe
This is originally a Shireen Anwar recipe but I made a few changes to it to increase Masala gravy.
- 500g boneless chicken cut in small pieces
- 4 tbsp Tandoori Masala
- Juice of 1 lemon
- 2 heaped Tbsp Cornflour
- 1 Egg
- 2 Chopped Onion
- 2 Chopped Tomatoes
- 12-15 Cashew nuts
- 1/4 cup milk
- 2 tbsp Chopped Coriander Leaves
- 1/2 tsp turmeric powder
- 1/2 tsp all spicer (garam masala) powder
- 1 tsp dry fenugreek leaves (qusoori methi)
- 1 tsp red chilli powder
Marinate chicken pieces with Tandoori masala and lemon juice and keep in the fridge for half an hour. After that add cornflour and egg into this mixture and deep fry in some oil. Remove chicken pieces from oil when they get crisp. Keep aside.
Grind cashew nuts with milk to make a smooth paste and keep aside.
Take 2 tbsp of oil in a separate pan, put it on the stove and fry the onion in it till it turns golden, add tomatoes, salt, chillies, garam masala and some water in it and cook covered on low flame till tomatoes get soft. Turn the flame high and fry everything. When oil leaves masala, add fenugreek leaves, cashew nuts mixture and chicken pieces in this pan and cook till chicken is coated well with masala and liquid is completely dry. Add coriander leaves and serve hot with roti or rice.