BHUNI
Ingredients:
boneless chicken – 750 gm
cut into small cubes
vinegar – 2 tbsp
lime juice – 1 tbsp
mustard oil – 3/4 cup
finely chopped onion – 1 cup
large potatoes peeled and cut into small cubes – 1 tsp
salt – to taste
turmeric – 1 tsp
green cardamoms – 4
cloves – 4
piece of cinnamon – 5 cm
bay leaves – 4
ginger garlic paste – 1 tbsp
chilli powder – 1 tsp
sugar – 1 tsp
green chillies – 4
ghee – 1 tbsp
Marinate the chicken in vinegar, lime juice
raw mustard oil and finely chopped onions for as long as time permits, at least for 2 hours – 1/4 cup
Smear the potatoes with
salt – 1/4 tsp
turmeric – 1/2 tsp
Heat half the oil in a karahi and fry the potatoes till almost done. Remove and reserve.
Method:
Add the remaining oil to the oil left in the karahi and season with the cloves, cardamoms, cinnamon and bay leaves. When they change colour, add the ginger garlic paste, turmeric, chilli powder, the marinated chicken and salt.
Stir fry over a high heat, sprinkling water now and then. Reduce heat after 5 minutes. When the chicken is half done, add the fried potatoes and sugar.
Keep stirring till the chicken is done, sprinkling hot water as and when needed.
Finally, add the green chillies and pure ghee. In the process, the potatoes will disintegrate and get mixed with the chicken. Fry till the oil separates and serve hot with parathas.
If you like to have a little gravy, add 1 cup of hot water and cook for 5 minutes.
Mrs.