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    Chicken Bukhara Recipe

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    Chicken Bukhara is a popular dish that originated in the Bukhara region of Uzbekistan. It is known for its rich and aromatic flavors, often featuring tender chicken cooked in a tomato-based sauce with a blend of spices. The dish is typically slow-cooked to enhance the flavors and achieve a deliciously tender texture.

    The exact recipe for Chicken Bukhara can vary, as it is often prepared differently by different chefs and households. However, some common ingredients and techniques are typically involved.

    Also Read: Keema Biryani Recipe

    Chicken Bukhara Recipe
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    Chicken Bukhara Recipe

    Recipe by RecipesVilla
    Course: DinnerCuisine: UzbekistanDifficulty: Medium
    Servings
    +
    –

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    30

    minutes
    Calories

    455

    kcal

    Exotic chicken curry made with juicy chicken pieces simmered in luscious gravy of tomato puree followed by variety of aromatic spices. And yes, the star ingredient which adds the tangy twist to it is none other than the Aloo Bukhara (Plums).

    Ingredients

    • 750 g ms Chicken

    • 1/2 cup Hung Curd

    • 1 cup Chopped onions

    • 1 cup Tomato Puree

    • 1 tbsp Ginger-garlic paste

    • 1 tbsp Almonds and cashews paste

    • 7-8 Dried plump

    • 1 cup Oil

    • 1 tbsp Tandoori masala

    • 1 tbsp Corn flour

    • 1 tsp Black Pepper

    • 1/2 tsp Haldi (turmeric)

    • 1/2 tsp Garam Masala

    • 1/2 tsp Red chilli powder

    • 1/2 tsp Kashmiri mirch powder

    • Salt as required

    • Water as required

    Directions

    • In a bowl, marinate chicken with ginger-garlic paste, half of your hung curd, tandoori masala, salt and corn flour. Let it marinate for minimum 30 mins but it would be ideal to let it sit for 2 hours.
    • While the chicken is marinating, let us make the gravy. In a pan heat oil and add chopped onions, fry them carefully and don’t let them brown.
    • After 2 mins, add ginger-garlic paste and cook until the raw smell is gone.
    • Now add your salt, haldi, red chilli powder, Kashmiri chilli powder, black pepper and let these cook.
    • After a while, add the tomato puree and let it cook until the oil sticks to the surface.
    • Now add your remaining curd, almond-cashew puree and star ingredient, Aloo Bukhara.
    • Let this cook properly, till then in another pan fry the chicken in medium heat.
    • Now add the fried chicken and 1 cup of water, with the lid on let it cook for another 10 mins or till the time you feel the chicken is cooked.
    • In the end, sprinkle some kasuri methi and garam masala, cook for 2 mins and serve warm with roti, rice or however you like it.

    Notes

    • The chicken may be marinated beforehand to enhance its flavor and tenderness. Common marinade ingredients include yogurt, lemon juice, ginger-garlic paste, and a blend of spices such as turmeric, cumin, coriander, and chili powder.
    • Chicken Bukhara is often prepared using a slow-cooking method to allow the flavors to develop and the chicken to become tender. It can be cooked in a traditional clay pot (known as a “handi”) or a regular pot or pan.

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