Summary: Chicken Bhutuva Recipe: Make Restaurant Taste at Home
Chicken Bhutuva is a spicy and creamy Nepali style chicken curry, which is prepared from marinated chicken, spices, curd and green coriander. It looks the most tasty when it is served hot with bread, naan or rice.
Chicken Bhututiua Recipe: Today we are going to make a very tasty and wonderful Nepali chicken, called Chicken Bhutuva. This curry is known for its special taste and easy way to make. If you want to try something new and spicy, then this recipe is perfect for you.
Chicken Bhutuva is a dry chicken curry, which means that it has less gravy and spices are well wrapped with chicken. It looks great with bread, rice or naan. So let’s start without delay!
- 500 Gram Chicken Medium -sized pieces
- 2 Onion medium sized Finely chopped
- 2 Tomato medium sized Finely chopped
- 2 Lamps Ginger-garlic paste Grind about 1 inch ginger and 5-6 garlic buds
- 2-3 Green chilly Finely chopped (according to your taste)
- ½ cup Curd Well -blowing
- 3-4 Lamps Oil (You can use any oil of your choice, such as mustard oil or refined oil)
- 1 Spoon Cumin
- 2 Bay leaf
- 2 Dry red chili
- ½ Spoon Turmeric powder
- 1 Spoon chilli powder According to your taste)
- 2 Tiny spoon Coriander powder
- 1 Spoon cumin powder
- ½ Spoon Garam masala
- 1 big spoon Fenugreek seeds Crushed
- 2 Lamps Green coriander Finely chopped (for garnishing)
- Salt In taste
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Step 1: Merit ChickenTake chicken pieces in a large bowl.Add ginger-garlic paste, turmeric powder, red chili powder (save a little), coriander powder (saved a little), curd and a little salt.Mix all the things well so that the spices are well applied on the chicken pieces.Cover the bowl and keep it in the fridge for at least 30 minutes. If you have more time, then you can marry it for 1-2 hours, which will make the taste even better.
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Step 2: Frying spicesNow we will start the process of making curry. First of all, we will fry the spices in oil so that their rawness comes out and a good fragrance.Keep a pan or pan on medium flame.Add oil to it and let it heat up.When the oil is hot, add cumin and bay leaves. Let cumin seeds crackle.Now add dry red chili and finely chopped green chili and fry for a few seconds. Keep in mind that the spices do not get burning.
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Step 3: Fry onionThe roasted onion gives curry a sweet and golden color. Therefore, it is very important to roast them well.Add finely chopped onion to the pan.Fry the onion on medium flame continuously and fry until golden brown. It can take about 5-7 minutes. Be patient and fry the onion well, this will prepare the base of curry.
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Step 4: Tomato and Spices PouringNow we will cook by adding tomatoes and add the remaining dried spices.Add finely chopped tomatoes to the roasted onion.Cook the tomatoes until they become soft and leave the oil. It will take about 3-5 minutes. You can also add a little salt so that tomatoes are cooked quickly.When the tomatoes are cooked, add the remaining ginger-garlic paste and fry for a minute so that its rawness comes out.Now add the remaining turmeric powder, red chili powder, coriander powder and cumin powder. Mix the spices well and fry on low flame for 1-2 minutes. Keep in mind that the spices do not burn, so keep stirring continuously. If the masala looks very dry then you can also add a little water.
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Step 5: Pouring marinated chickenNow it’s turn to cook the marinated chicken with spices.Add marinated chicken to the pan.Mix the chicken well with spices so that every piece coats with spices.Keep the heat from medium to high and fry the chicken for 5-7 minutes until its color changes slightly.
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Step 6: Cooking by adding curdThe curd will give chicken a creamy texture and a slightly sour taste.Lift the heat.Put the swept curd in a little bit and keep stirring continuously so that the curd does not burst.When the curd mixes well, cover the pan and let it cook on low flame for about 15-20 minutes or until the chicken is completely soft and the oil comes up. Keep opening the lid in between so that the chicken does not look down.
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Step 7: Garam Masala and Kasuri Methi PouringNow we will give the final taste to the curry by adding garam masala and kasuri fenugreek.When the chicken cooks well and the oil starts appearing above, add garam masala and crushed kasoori methi.Mix well and cook on low heat for 2-3 minutes so that the taste of the spices comes well in the chicken.
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Step 8: Garnishing and servingOur delicious chicken Bhutuva is now ready! Now garnish it with green coriander and serve hot.Pour finely chopped coriander over the curry.Serve hot chicken Bhutuva with roti, naan, paratha or rice and enjoy its wonderful taste!
- If you like to eat spicy then you can increase the amount of green chillies or add a little more red chili powder.
- You can keep the shape of chicken pieces as per your choice.
- Before adding curd, beat it well so that it does not go into the curry.
- If you do not have Kasuri fenugreek, you can also leave it, but it increases the taste of curry even more.
- Always add garam masala to the end so that its scent remains.
