Tender chicken pieces slow-cooked and roasted in their own juices with a thick, aromatic masala of caramelized onions, tomatoes, and spices. A classic North Indian dish where the masala clings beautifully to every piece.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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Prep5 min
Cook0 min
Soak5 min
Servings
About Bhuna Kukda, Phulka and Boondi Raita
Aromatic, protein-packed Bhuna Kukda with soft phulkas & cool raita. Pure comfort food bliss!
This rajasthani dish is perfect for dinner. With 767.34 calories and 39.46000000000001g of protein per serving, it's a muscle-gain option for your meal plan.
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1 tsp Kashmiri Red Chilli Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
1.5 tsp Salt (Or to taste)
3 tbsp Coriander Leaves (Chopped, for garnish)
0.5 cup Hot Water (As needed)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/2 tsp Kashmiri red chilli powder.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions. Sauté, stirring frequently, until they turn a deep golden brown. This is the crucial 'bhunai' step and will take about 12-15 minutes. Do not rush this process.
3
Build the Masala Base
Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: remaining 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds. If the spices stick, add a splash of hot water.
Add the finely chopped tomatoes and the remaining 1 tsp of salt. Cook, stirring occasionally, until the tomatoes break down completely and oil starts to separate from the masala. This will take about 7-8 minutes.
4
Cook the Chicken
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and sauté for 5-7 minutes, stirring continuously, to sear the chicken and coat it well with the masala.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir every 5 minutes to prevent it from sticking to the bottom.
If the masala becomes too dry at any point, add a few tablespoons of hot water.
5
Finish and Garnish
Uncover the pan and check if the chicken is tender and cooked through. The oil should be glistening on the surface of the thick masala.
Sprinkle the garam masala and crushed kasuri methi over the chicken. Stir gently to combine and cook for another 2 minutes.
Turn off the heat and let the dish rest for 5-10 minutes to allow the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot with roti, naan, or rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
