Chicken Alu Bukhara is a delicacy that comes from the Nizam province. The dish is also majorly cooked in various parts of Awadh and also loved in Pakistan. Usually the delicacy is prepared with goat meat aka Alu Bukhara Gosht. But now with the passage of time, Indian plums got a while new look when cooked with Chicken. The golden colored curry is not just aromatic but also rich in it’s flavors. There is very minimum use of red chili powder hence, green chilies give the flavor here. The use of plums or Alu Bukhara makes the chicken curry absolutely scrumptious giving a mild sweetness to the gravy. Usually such royal delicacies are enjoyed as a side dish with Biryani etc. But as Biryani itself has a lot of volume and flavor to it, hence Alu Bukhara Murgh is best suggested with Roomali roti or plain steamed rice.
Prep Time | 60 minutes |
Cook Time | 40 minutes |
Servings |
helping
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- 1 kg Chicken cut into medium pieces
- 2 - 3 Plums Alu Bukhara / Indian (sliced)
- 1 tbsp Pureed Alu Bukhara
- 1/2 cup Curd
- 2 tbsps Ginger paste
- 2 tbsps Garlic paste
- 2 Green chili
- 1 tsp chili paste Green
- 1 cup Onion Paste
- 3/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp chili powder Red
- 1.5 tsps Salt
- 1 cup Cooking oil
Ingredients
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- Wash and clean chicken pieces nicely under running water.
- In a large mixing bowl, add curd and whisk well.
- Add 1 tbsp each of ginger & garlic paste, green chili paste, pureed plum, little salt, red chili powder and mix well.
- Mix the chicken pieces with the curd mix and marinate for about an hour. For marination you can cling wrap the bowl and keep it in the refrigerator for 1 hour.
- Heat oil in wok and add all whole spices into it and wait till they crackle.
- Now add the remaining ginger garlic paste and saute for a while.
- Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in color.
- Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well.
- Gradually the curd will start loosing water and the curry shall look thin. Keep the flames high and keep mixing in regular intervals till the curd reduces.
- Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again.
- Cover the lid and allow the chicken to cook till oil starts leaving the sides.
- You can adjust the quantity of oil if required.
- Once the gravy looks golden in color and oil starts oozing out well, add in some warm water (around 3/4 cup), stir and adjust salt according to taste.
- Cover the lid again and let the curry cook till chicken softens.
- Garnish with fresh coriander and enjoy with Biryani/ Roti or just plain rice.
2 comments
Looks great!
Thanks dude!