Mumbai special Chicken Bhujing पोहा चिकन भुजिंग रेसिपी unique Poha Chicken

For Marination

• In a bowl, add potatoes, chicken, salt to taste, oil, turmeric powder, coriander powder, cumin powder, degi red chili powder, ginger garlic paste, lemon juice and mix it well.
• Keep it aside to marinate for 15-20 minutes.

For Paste

• In a bowl, add green chilies, ginger, garlic cloves, coriander leaves with stem, dry coconut, coriander powder, turmeric powder, degi red chili powder, asafoetida, cloves, black peppercorns, green cardamom, black cardamom, cinnamon stick, fenugreek seeds, salt to taste and transfer it to a grinder jar.
• Grind into fine smooth paste and keep it aside for further use.

For Dry Masala

• In a pan, add black cardamom, green cardamom, cumin seeds, cloves, coriander seeds, black peppercorns, mustard seeds, bay leaf, cinnamon stick, dry red chilies, salt to taste and dry roast it on low flame.
• Transfer it into a mixer grinder jar and grind it to a fine powder.
• Keep it aside for further use.

For Roasting Poha

• In a pan, add poha and dry roast it for 5-6 minutes on medium flame until crispy in texture.
• Transfer it into a tray and keep it aside for further use.

For Roasting Chicken

• In a skewer, prick the marinated chicken, potatoes and repeat the process.
• Roast it on the medium flame until the chicken is 60-70% cooked.
• Keep it aside for further use.

For Gravy

• In a handi or sauce pot, add oil, once it’s hot, add onions and sauté it for a minute.
• Add chicken bones and sauté for a while on moderate heat until golden brown.
• Add prepared paste and sauté it well, add water and simmer it for a while.
• Add coriander leaves and turn off the flame.
• Transfer into the serving bowl and serve hot.

For Cooking Chicken

• In a handi or sauce pot, add oil, once it’s hot, add onions and sauté until golden in color.
• Add roasted chicken & potato, prepared paste and cook it for 5-6 minutes.
• Add a little water and cook it well.
• Place a steel bowl in the sauce pot, add burnt coal, drizzle ghee for dhungar and cover it with the lid.
• Remove the bowl, add coriander leaves, prepared masala, roasted poha and mix it well.
• Transfer it to the serving dish and garnish it with coriander sprig.

For Salad

• In a serving bowl, add onions, lemon wedges and green chili.
• Serve it with the dish.