Recipe – Chicken Poha Bhujing

Ours isn’t a recipe blog. The food detectives mostly don’t like to cook and are very lazy. They just like to  go looking for places where they can find sumptuous dishes, ready to dig in.  Since the article on bhujing center at Agashi(https://virarandwest.com/2012/07/24/agashis-bhujing-the-foodies-delight-3/), we realized how much the  readers are eager to know the recipe. So food detectives decided to search the bhujing recipe and found a homemade one that is pretty good.

article bhujing2

Chicken Bhujing

Ingredients

Chicken – 250 gms

Potatoes -1-2 Medium size

Onion – 2-3 Medium size

Cloves -4-5

Cinnamon – 1 inch

Black Pepper -5-6

Green Cardamom -3-4

Curd – 2-3 tablespoon

Coriander -50 -75gms

Pudina leaves– 50 gms

Chillies -3-4 (or more if you want spicy)

Garlic- 8-10 cloves

Ginger – 1 -1 and half inch

Turmeric Powder -1 tea spoon

Red Chilli powder -1 table spoon

Dhana-Jeera powder – 2 tea spoon

Garam Masala powder – 1 tea spoon

Jada Poha -2-3 cups (do not soak it in water like in kanda poha)

Salt – to taste

Lemon and Coriander -For garnishing

Method

Grind curd-coriander-pudina-ginger-garlic, add salt and make a thick paste. Marinate chicken pieces and sliced potatoes for 30 minutes using half of the green paste . Keep rest of the paste for gravy.

Grill these marinated pieces in oven for about 30 minutes or shallow fry in a pan with a lid (without water).

Heat 3-4 tablespoon oil in a pan and add whole spices. Add chopped onion and stir fry till it turns light brown. Add turmeric powder, red chilli powder, dhana-jeera powder, garam masala. Add the rest of the green paste and some salt as per your taste and after considering the quantity you have already added in the green paste.  Add some water. Cover the lid and cook the gravy for 20 minutes. Add grilled pieces of chicken and potatoes and cook for 5 -10  minutes.  See that the quantity of gravy is just enough to soak the poha, and the pohas will not  turn  too soggy or too dry.  Turn off the gas burner. Add poha and mix well. Garnish with coriander. Squeeze lemon slice and serve with onion salad or onion rings.

*Pohas go dry after a while so serve it hot.

*Recipe for mutton bhujing is same except the cooking time for meat differs.

3 comments

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