Bhuna Kukda

It is dry chicken preparation coated with red masala

Well, I have started cooking again after a span of 3 years. I earlier used to cook Tomato Puree Chutney, Rice, Sambar, Upma, Chicken Gravy.  I came across Sanjeev Kapoor "Tasty Eating for Healthy Living" cook book which I bought from a book shop and ever since then wanted to try the recipe at home.

Big thanks to the master chef Sanjeev kapoor. I take a big inspiration from him for teaching us the ways of cooking and helping us to live a healthy life. Thank you very much sir. 

FYI - I'm adding the recipe from his web links. I hope i'm not breaking any copy rights rules. If so, kindly let me know.

Recipe : 

http://www.sanjeevkapoor.com/bhuna-kukda-pressure-cooking.aspx

Ingredients

Chicken                                                                         1 Kilogram

Garlic                                                                           12 cloves

Whole dry red chillies                                                  20 

Cloves                                                                         4-5

Green Cardamoms                                                     4

Cinnamon                                                                  2 inch stick

Turmeric Powder                                                      1 teaspoon

Salt to taste

Mustard oil                                                               2 tablespoons

Cumin Seeds                                                            1 teaspoon

Yoghurt                                                                   1/2 cup

Fresh coriander leaves, Chopped                          1/2 cup

Method

Grind together Garlic, Red Chillies, Cloves, Cardamom, Cinnamon and turmeric powder to a fine paste. Apply this paste and salt to the Chicken pieces and allow to marinate  for two hours in the refrigerator.

Heat oil in a pressure cooker,  add cumin seeds and when they  begin to change color, add  the marinated  chicken  pieces,  and saute  on high heat. When all  the moisture has evaporated, add yoghurt with half  a cup of  water. Close the cooker and cook  under pressure till two whistles are given out.  Open the lid when the pressure has completely reduced.  Adjust salt  and stir-fry till the masala coats the chicken. Serve hot, sprinkled with coriander leaves.

Pictures