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CHICKEN BHUJING / POHA CHICKEN – When you explore what’s around you, you find amazing treasures, like this unique Chicken Bhujing or Virar special Poha Chicken..

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CHICKEN BHUJING
Preparation time 10-15 minutes
Cooking time 30-35 minutes
Serve 2-4

Ingredients
For Chicken Marination
2-3 Potatoes (with skin & cut into sliced) आलू
1 kg Chicken (with bones) चिकन
Salt to taste
½ tbsp Oil
1 ½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Coriander powder, धनिया पाउडर
½ tsp Cumin powder, जीरा पाउडर
1 tsp Degi red chili powder, दगी लाल मिर्च पाउडर
1 tbsp Ginger Garlic paste
2 tsp Lemon juice

For Paste
4 Green chilies (less spicy)
1 ½ inch Ginger (peeled & broken into half)
7-8 Garlic cloves
few Coriander leaves with stems
⅓ cup Dry coconut, roughly chopped (optional)
1 ½ tsp Coriander powder
1 tsp Turmeric powder
1 tsp Degi red chili powder
¼ tsp Asafoetida
3 no. Cloves
1 ½ tsp Black peppercorns
3 no. Green cardamom
2 no. Black cardamom,
½ inch Cinnamon stick
2-4 no. Fenugreek seeds
2-3 Bay leaf
Salt to taste

For Dry Masala
4-5 no. Black cardamom, बड़ी इलायची
10-12 no. Green cardamom, हरी इलायची
½ tsp Cumin seeds, जीरा
4-5 Cloves, लौंग
1-2 tbsp Coriander seeds, धनिया की बीज
1 ½ tsp Black peppercorns, काली मिर्च के दाने
¼ tsp Mustard seeds, सरसों के बीज
3-4 no. Bay leaf, तेज पत्ता
½ inch Cinnamon stick, दालचीनी
2-3 Dry red chili es (broken into half) सूखी लाल मिर्च
Salt to taste, नमक स्वादअनुसार

For Roasting Poha
2-3 cups Poha

For Gravy
1 ½ tbsp Oil
2 medium Onion, sliced
250 gms Chicken bones
1 ½ tbsp Prepared Paste
3-4 cups Water
½ tbsp Coriander leaves, chopped

For Cooking Chicken
1 ½ tbsp Oil
2-3 medium Onion, sliced
Roasted Chicken & potato
⅓ cup Prepared Paste
Little Water
1 tsp Coriander leaves, chopped
1 ½ tsp Prepared Masala
½ cup Roasted Poha

For Dhungar
Coal
1-2 tsp Ghee

For Salad
1 Onion, sliced
1 Lemon, cut into wedges
2-3 Green chili (spicy)

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Marination
In a bowl, add potatoes, chicken, salt to taste, oil, turmeric powder, coriander powder, cumin powder, degi red chili powder, ginger garlic paste, lemon juice and mix it well.
Keep it aside to marinate for 15-20 minutes.

For Paste
In a bowl, add green chilies, ginger, garlic cloves, coriander leaves with stem, dry coconut, coriander powder, turmeric powder, degi red chili powder, asafoetida, cloves, black peppercorns, green cardamom, black cardamom, cinnamon stick, fenugreek seeds, salt to taste and transfer it to a grinder jar.
Grind into fine smooth paste and keep it aside for further use.

For Dry Masala
In a pan, add black cardamom, green cardamom, cumin seeds, cloves, coriander seeds, black peppercorns, mustard seeds, bay leaf, cinnamon stick, dry red chilies, salt to taste and dry roast it on low flame.
Transfer it into a mixer grinder jar and grind it to a fine powder.
Keep it aside for further use.

For Roasting Poha
In a pan, add poha and dry roast it for 5-6 minutes on medium flame until crispy in texture.
Transfer it into a tray and keep it aside for further use.

For Roasting Chicken
In a skewer, prick the marinated chicken, potatoes and repeat the process.
Roast it on the medium flame until the chicken is 60-70% cooked.
Keep it aside for further use.

For Gravy
In a handi or sauce pot, add oil, once it’s hot, add onions and saute it for a minute.
Add chicken bones and saute for a while on moderate heat until golden brown.
Add prepared paste and saute it well, add water and simmer it for a while.
Add coriander leaves and Turn off the flame.
Transfer into the serving bowl and serve hot.

For Cooking Chicken
In a handi or sauce pot, add oil, once it’s hot, add onions and saute until golden in color.
Add roasted chicken & potato, prepared paste and cook it for 5-6 minutes.
Add a little water and cook it well.
Place a steel bowl in the sauce pot, add burnt coal, drizzle ghee for dhungar and cover it with the lid.
Remove the bowl, add coriander leaves, prepared masala, roasted poha and mix it well.
Transfer it to the serving dish and garnish it with coriander sprig.

For Salad
In a serving bowl, add onions, lemon wedges and green chili.
Serve it with the dish.
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