Chicken Bhujing consists mostly of roasting chicken chunks and potatoes over charcoal fires, then combining them with nylon poha.
What is chicken bhujing? Well, we think you haven't. This Virar-born street cuisine is well-known and flavorful. Roasted chicken, potatoes, and flattened rice, or poha, make up this intriguing dish. In addition to a secret masala and a lot of onions, the meal also contains garam masala. In order to make bhujing, chicken and potatoes are roasted over charcoal fire, then combined with poha. It is suitable for use as a dish for the main course or as an appetiser. Bhujne, which means roasting in Marathi, is the root of the English word "bhujing". Due to British influence, it was later changed to "bhujing".
The recipe was created in 1940 at Agashi Bhujing Center in Virar. On one occasion, Babu Hari Gawad prepared chicken bhujing at the request of his friends as an appetiser to pair with "tadi," or regional booze. His family and friends loved it a lot. In 1949, he founded the Agashi Bhujing Center, which is today managed by his son Sudhakar Babu Gawad and grandson Chirag.
Though bhujing is produced around Mumbai, the chicken bhujing at Agashi Bhujing Centre is the best in the city. This classic dish, which has been popular for more than seven decades, is truly a masterpiece. Charcoal grilling is used to cook well-marinated chicken pieces and sliced potatoes. This old recipe is truly a gem and has been popular for more than seven decades. Fresh spices, condiments, and a classic green masala are cooked with well-marinated chicken pieces and thinly sliced potatoes on a charcoal grill to provide an alluring aroma and exquisite flavour. The dish has rice flakes on top and is prepared for serving.
Here’s how to prepare at home
2 cup Poha
500 g Chicken boneless small pieces
1 tsp cumin powder
2 tsp Coriander powder
Salt to taste
½ tsp Turmeric powder
2 medium size potatoes thickly sliced with skin
5- 6 tsp Oil
Ghee as required
5 garlic cloves
3-4 Green chillies or as per taste
1 inch Ginger piece
¼ cup coriander leaves
½ cup Dried coconut grated
½ tsp garam masala powder
2 Onions thinly sliced
Fresh coriander leaves chopped
Chicken and potatoes should be marinated with cumin, coriander, salt, turmeric, and chilli powder. After mixing everything together, the chicken and potatoes should be left to sit for 15 minutes. A nonstick pan with 2 tbsp of oil is hot. Combine potato and chicken marinated. For five minutes, stir while cooking on high. Lower heat, cover, and cook the chicken and potato for 3 to 4 minutes, or until done. Make a coarse paste by pulverising garlic, green chilies, ginger, coconut, chilli powder, and garam masala powder. As needed, add 1 or 2 tbsp of water. Put the poha in a strainer, wash it with running water, and then set it aside.