This amazing recipe of roast chicken has lots of dry roasted spices that are blended with dried red chillies and roasted to perfection. BHUNA KUKDAIngredients 1 kg chicken, cut into 2 inch pieces on the bone 8-10 garlic cloves, unpeeled and crushed 1 inch cinnamon stick1 tsp fennel seeds (saunf)5-6 cloves2½ tsps cumin seeds5-6 green cardamoms15-20 dried red chillies, soaked in warm water for 30 minutes and drainedSalt to taste½ tsp turmeric powder3 tbsps oil2 small onions, quartered½ cup whisked yogurt1½ tsps Tata Sampann Garam Masala 2 tbsps chopped fresh coriander leavesFresh coriander sprig for garnishLaccha paranthe to serveMethod1. Dry roast garlic cloves for 3-4 minutes, transfer on a plate.2. Dry roast cinnamon, fennel seeds, cloves, 1½ tsps cumin seeds and green cardamoms in the same pan till fragrant. Transfer on to the same plate and allow to cool slightly.3. Put soaked red chillies in a blender jar, add roasted garlic cloves, ½ cup water and roasted spices and blend to a fine paste. 4. Take chicken in a large plate, make deep incisions on the chicken legs, add salt and turmeric powder. Add blended paste, mix and set aside to marinate for 2-3 hours.5. Heat oil in a non-stick kadai, add remaining cumin seeds and let them change colour. Add onions and sauté on high heat till golden brown. 6. Add marinated chicken, mix and sauté on high heat for 3-4 minutes. Add yogurt, mix and sauté again for 3-4 minutes.7. Add Tata Sampann Garam Masala, mix, cover and cook for 10-12 minutes or till the chicken is cooked completely. 8. Adjust salt, mix and add coriander leaves, mix and take the kadai off the heat.9. Transfer the gravy into a serving bowl, garnish with coriander sprig and serve hot with laccha paranthe.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BhunaKukda
