Bhuna Tamatar Chicken | ऐसा मसालेदार चिकन कभी खाया है? | Harpal Di Chaupal | Chef Harpal Singh

Iss baar Harpal di Chaupal ki rasoi mein ban raha hai ek chatpata aur masaledaar Bhuna Tamatar Chicken! 🍗 Bhune hue tamatar ka khatta-meetha swaad, desi masalon ki khushboo aur chicken ka laajawaab combination — yeh recipe hai un sabhi ke liye jo apne khaane mein pasand karte hain bharpoor desi swaad. #chefharpal #harpaldichaupal #chaupalrecipes #bhunatamatarchicken #bhunachicken #bhunamasala #chickenmasala #desichicken #gavtichicken #gaonkirasoi #villagestylerecipes ##villagekitchen #indianrecipes #chefharpalrecipes Bhuna Tamatar Chicken Ingredients:- 1 Tbsp – Coriander seeds 1 Tsp – Whole Black pepper 1 Tsp – Fennel seeds 8 No – Cardomon 8 No – Whole dry red chilli 2 tsp – Cumin seeds 5 No – Tomato 1 No – Garlic bulb 4 No – green chili 1 No – Onion 3 Tbsp – Mustard oil 1 No – Bay leaf Salt to taste 200 gm – Chicken 1 tsp – Red chili powder ½ tsp – turmeric powder ½ tsp – Cumin powder ½ tsp – Garam masala 1 tsp – Ginger chopped ½ Cup – Coriander chopped Method:- 1. Heat a kadai and add coriander seeds, whole black peppercorns, fennel seeds, cardamom, dried red chillies, and cumin seeds. Dry-roast until aromatic. Transfer to a mortar and pestle and crush coarsely. Keep aside. 2. Place a wire roasting rack over an open flame and roast the tomatoes until their skin is charred and blistered. Transfer them to a bowl. 3. Roast the garlic bulb, green chillies, and whole onions directly over the flame until charred and softened. 4. Peel off the blackened skin from the roasted tomatoes. Rinse the roasted tomatoes, garlic, and green chillies briefly in water to remove the excess charred skin. Do not rinse the onions. 5. Using a traditional grinding stone (sil-batta), crush the roasted garlic, green chillies and onion. Add the roasted tomatoes one at a time and grind everything into a coarse paste. 6. Heat mustard oil in an earthen pot (matka) until smoking hot. Add bay leaf, cumin seeds, dried red chillies, and lightly crushed green cardamom. Sauté until aromatic. 7. Add salt, followed by the chicken pieces. Sauté well to coat the chicken with the tempering. Cover and cook for 5 minutes, allowing the chicken to release its juices. 8. Add red chilli powder, turmeric powder, cumin powder, and garam masala. Mix well and sauté. Add finely chopped ginger and continue roasting the chicken until the spices are fragrant. 9. Add the prepared roasted tomato, garlic, and green chilli paste. Mix thoroughly, cover, and cook for 15 minutes, stirring occasionally to prevent sticking. 10. Add finely chopped fresh coriander leaves and mix well. 11. Add the coarsely crushed roasted spice mixture prepared earlier. Mix thoroughly, cover, and cook until the chicken is completely cooked, the masala is well-roasted, and the oil begins to separate. 12. Transfer to a serving dish and garnish with fresh coriander, if desired. Serve hot. 🔔 Follow Me for a Variety of Delicious Dishes! 🔔 👉 YouTube:    / @chefharpalsingh   👉 Facebook:   / chef-harpal-singh-sokhi-100044439489388   👉 X (Twitter): https://x.com/harpalsokhi 👉 Instagram:   / chefharpalsokhi   👉 LinkedIn:   / harpalssokhi   👉 Pinterest: https://www.pinterest.co.uk/harpal7793/