Saturday, 11 July 2020

Bagheli Chicken

Today in Yours Recipe section I will share the recipe of Bagheli Chicken. This is from the kitchen of Maharaj of Rewa.

 

The ingredients we took for this dish are as follows Chicken - 1 Kg,Medium Sized Onions - 4 cleanly cut,turmeric - 1/2 tbsp,Garam masala - 1/2 tbsp,Salt - 2 tbsp,Dried Fenugreek - 1 tbsp,Kashmiri Red Chilli Powder - 1 tbsp, Coriander Powder - 2 tbsp,Clarified Butter - 100 gm,Red Chilli - 100 gm which is heated and the seeds are removed,Curd - 200 gm which is the main ingredient of this chicken,40 to 50 garlic or approx 100 gm,Fresh Coriander - 50 gm.

 

 

 

Now see the Garlic and Red Chilli and Curd are to be mixed thoroughly and a paste has to be made and with the help of paste we will marinate this chicken and later keep it for 1 hour and later on we will prepare Bagheli Chicken.As I have made a paste using Curd, Red Chilli and Garlic it is a very different recipe and quite delicious.Next we have Kashmiri Red Chilli used for giving colour which we will use for marination.We will keep it for 1 hour for marination so that the chicken tenders well and the ingredients gets absorbed in the chicken. It is a very simple recipe from the kitchen of Rewa Maharaj.The paste that has been prepared here truly enhances the taste.  

 

Now let's start making this dish,from the Maharaj of Rewa,Bagheli Chicken. First and foremost we have taken Ghee which is to put in pan. If you want you can use oil also.We will let the clarified butter heat.Next add the grinded onions gently. We will make them golden brown for 10-12 mins.It is very important for onions to cook well otherwise they smell.Now we will add marinated chicken to the heated pan.This Bagheli recipe is very famous from Bundelkhand.Now we will cover the lid for 10 mins.After 10 mins have elapsed let's remove the lid. Now we will cook on full heat for some time. You can see the Clarified butter is floating chicken is quite tender. Bagheli Chicken is ready. Now as per our requirement we may add water or you can avoid water also if you want to eat directly with Chapati. I am using a little bit of water We have 1 glass of water that I am using. Don't use too much water otherwise the gravy will become quite thin and chicken will be spiceless.Water has to be used in proportion.The chicken is semi gravy now. Put the gas on full and add coriander to it.Apart from coriander we have for flavor Fenugreek Leaves which we are using here.It gives a very unique taste.Use it in limited quantities, not much now we will heat it for 5 mins by covering the lid and our Bagheli Chicken will be ready.If you like the recipe please give me feedback and Like.

No comments:

Post a comment

If you have any query please let me know