Ingredients
- Boiled and shredded chicken 800 grams
- Chicken stock 1 cup
- Oil 1/4 cup
- Onion 2 medium, sliced
- Tomato 2 medium, chopped
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Green chilies 5-6
- Salt 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam Masala powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Dried fenugreek 2 tsp
- Fresh cream 1/2 cup
- Yogurt 3/4 cup
- Fresh coriander for garnishing
- Fresh green chilies for garnishing
Preparation
- Boil and shred the chicken. Reserve the stock for later use.
- In a cooking pot, heat oil and add onions. Saute until translucent.
- Add chopped tomatoes, cover and cook on low until tomatoes are mushy and the oil is released from the mixture.
- Add salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and dried fenugreek. Saute for 1 minute until aromatic.
- Add the reserved chicken stock. Mix and bring to a boil.
- Turn the flame low and add fresh cream. Give it a stir and add whisked yogurt.
- Mix, cover and cook on low flame for 3-4 minutes until all the flavors are well infused and your kitchen is full of irresistible aroma.
- Now add shredded chicken. Cook on low for 10 minutes until the bhujia releases oil.
- Chicken bhujia is ready.
- Granish with chopped fresh green chilies and coriander leaves.
- Enjoy with paratha, roti, naan or rice!
Chicken Bhujia
Ingredients
- Boiled and shredded chicken 800 grams
- Chicken stock 1 cup
- Oil 1/4 cup
- Onion 2 medium sliced
- Tomato 2 medium chopped
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Green chilies 5-6
- Salt 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Garam Masala powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Dried fenugreek 2 tsp
- Fresh cream 1/2 cup
- Yogurt 3/4 cup
- Fresh coriander for garnishing
- Fresh green chilies for garnishing
Instructions
- Boil and shred the chicken. Reserve the stock for later use.
- In a cooking pot, heat oil and add onions. Saute until translucent.
- Add chopped tomatoes, cover and cook on low until tomatoes are mushy and the oil is released from the mixture.
- Add salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and dried fenugreek. Saute for 1 minute until aromatic.
- Add the reserved chicken stock. Mix and bring to a boil.
- Turn the flame low and add fresh cream. Give it a stir and add whisked yogurt.
- Mix, cover and cook on low flame for 3-4 minutes until all the flavors are well infused and your kitchen is full of irresistible aroma.
- Now add shredded chicken. Cook on low for 10 minutes until the bhujia releases oil.
- Chicken bhujia is ready.
- Granish with chopped fresh green chilies and coriander leaves.
- Enjoy with paratha, roti, naan or rice!
