I have often served this to my guests. This chicken turns out to be really soft and falls off the bone, due to simmering the chicken for a longer time, while the crispy texture comes from the fried onions. Aloo Bukhara is a very common ingredient in cooking Biryani and other famous Bengali dishes. Prunes are a good alternative to use for this recipe.
10 Chicken thigh pieces (cut into smaller pieces)
2 cups Onions, sliced thinly
1 tbsp Ginger paste
1 tsp Garlic paste
2 sticks Cinnamon
1 tsp Garam Masala (optional)
½ tsp Red Chili powder (optional)
½ cup Oil
1/3 cup Aloo Bukhara (Prunes)
Salt to taste
In a wok heat oil and fry onions until almost crunchy in texture, and set aside some (1/2 cup) for garnish.
In the same pan along with the crunchy onions, add ginger and garlic and fry the ingredients together. Then include cinnamon, cardamom, salt and tomatoes until it becomes a nice aromatic mixture. Now add the chicken, garam masala, red chili powder and fry till the chicken has browned and then turn the heat down and simmer till the chicken is cooked.
Once the chicken in cooked, add in the aloo bukhara, and then take it off the heat once they are soft.
Serve garnished with fried onions.
- Delicious Chicken (yummyfoodhouse.wordpress.com)
- A Sumptuous Fill of Punjab – Aloo Amritsari recipe (mahindrahomestays.com)
- Spicy turmeric chicken (shewolffe.com)