Chicken Bukhara by Farzana Anwar

Ingredients:

• Chicken boneless 1/2 kg
• Tandoori masala 4 tbsp
• Corn flour 2 tbsp
• Lemon juice 4 tbsp
• Egg 1
• Oil for fry
• Chopped onion 2 medium
• Tomato slice 2 medium
• Chopped cashew nut 15
• Milk for paste
• Red chili powder 1 tsp
• Turmeric 1/2 tsp
• Salt 1/2 tsp
• Dried fenugreek leaves 1 tbsp
• All spice 1/2 tsp
• Coriander leaves 3 tbsp
  

Method:

1. Grind cashew nuts and milk and make paste.
2. Now marinate chicken with tandoori masala, egg, corn flour and lemon juice for 15 minutes.
3. Then heat oil and fry chicken on medium flame.
4. Then heat oil and fry onion on high flame until golden brown.
5. Then add tomato slice, all spice, red chili powder, turmeric, fenugreek leaves, cashew nut paste and 1 cup water and cook on medium flame so that oil leaves.
6. Now put fried chicken and coriander leaves and mix it nicely.
7. Serve hot with parathay or puri.