Bhunney murgh ke pasanday Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Add the chicken pieces to the marinade and let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 3.Heat a griddle or a non-stick pan and add oil. Cook the marinated chicken pieces on medium heat until they are charred and cooked through.
• STEP 4.Serve the Bhunney Murgh Ke Pasanday hot with naan or rice.
• STEP 5.Enjoy!

Cooking Tips

• Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have a griddle, you can also cook the chicken on a barbecue grill or in the oven.
• For extra smoky flavor, you can add a piece of charcoal to the marinade and heat it until it starts to smoke. Place the charcoal in a small bowl and keep it in the center of the marinated chicken. Drizzle some oil on the charcoal and cover the bowl with a lid for a few minutes to infuse the smoky flavor.

Storage and Serving

• Leftover Bhunney Murgh Ke Pasanday can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on a stovetop until heated through.
• Serve the dish with fresh naan or steamed rice for a complete meal.
• Garnish with fresh coriander leaves and serve with mint chutney for added freshness.