Chicken Bukhara Recipe | How To Make Chicken Bukhara At Home In An Easy Way

Chicken Bukhara Recipe, a rich and flavorful dish that’s sure to impress:

Chicken Bukhara Recipe Ingredients:

For the Chicken:

• 750 grams (1.65 lbs) chicken, cut into medium pieces
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1/2 cup yogurt
• 1 tablespoon cornflour

For the Gravy:

• 1 tablespoon oil
• 1 tablespoon ghee
• 1 cup chopped onions
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 cup tomato puree
• 1/2 cup hung curd
• 10-12 dried plums (aloo bukhara)
• 1/2 cup cashew paste
• 1/2 cup almond paste
• 1 cup water
• 1 teaspoon garam masala powder (for garnish)

Chicken Bukhara Recipe Instructions:

Marinate the Chicken:

1. In a bowl, combine the chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, lemon juice, yogurt, and cornflour. Mix well and marinate for at least 30 minutes.

Prepare the Gravy:

1. Heat oil and ghee in a pan over medium heat. Add the chopped onions and fry until golden brown.
2. Add the ginger-garlic paste and cook for a few seconds until the raw smell disappears.
3. Add the red chili powder, turmeric powder, garam masala powder, cumin powder, and coriander powder. Cook for a few seconds until the spices are fragrant.
4. Add the tomato puree and cook until the oil separates from the masala.
5. Add the hung curd, dried plums, cashew paste, and almond paste. Mix well and cook for a few minutes until the flavors are well combined.
6. Add the water and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the gravy thickens.

Cook the Chicken:

1. Heat oil in a pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides.
2. Add the cooked chicken to the gravy and simmer for another 10-15 minutes, or until the chicken is cooked through and the flavors are well blended.

Serve:

1. Garnish with garam masala powder and serve hot with naan, roti, or rice.

Tips:

• For a richer flavor, you can add a few tablespoons of cream to the gravy.
• If you don’t have dried plums, you can substitute them with prunes.
• You can adjust the amount of spices to your taste.
• For a more authentic flavor, you can use a tandoor to cook the chicken.

Enjoy your delicious Chicken Bukhara!