Bhuna Kukada, A legacy of Tribes.😋😊😘

Bhuna Kukada – Traditional Rajasthani Rustic Chicken

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 1½–2 hours

Ingredients

For Marination

• 1 kg chicken (bone-in, medium pieces)
• 200 g yogurt (curd)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste

For Cooking

• 4 tbsp mustard oil
• 3 large onions, finely sliced
• 2 tbsp ginger-garlic paste
• 4–5 dry red chilies
• 2 green chilies, slit
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp Kashmiri red chili powder
• ½ tsp garam masala
• 2 bay leaves
• 4 cloves
• 4 green cardamoms
• 1-inch cinnamon stick
• Salt to taste

For Finishing

• Fresh coriander leaves
• Julienne ginger
• Green chilies for garnish

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Method

1. Marinate the Chicken
   • Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, and salt.
   • Marinate for at least 2 hours, preferably overnight.
2. Prepare the Bhuna Base
   • Heat mustard oil until it reaches smoking point, then reduce heat.
   • Add bay leaves, cloves, cardamom, and cinnamon.
   • Add sliced onions and cook slowly until deep golden brown.
3. Bhuna Process
   • Add ginger-garlic paste and sauté until fragrant.
   • Add coriander powder, cumin powder, black pepper, and red chili powder.
   • Cook the spices for 2–3 minutes.
4. Cook the Chicken
   • Add marinated chicken and roast on medium-high heat.
   • Continuously stir and bhuno (roast) until the chicken releases oil and develops a rich brown color.
   • Add green chilies and dry red chilies.
5. Slow Cooking
   • Cover and cook on low heat for 45–60 minutes.
   • Stir occasionally. Add very little water only if necessary.
   • The dish should remain thick, rustic, and intensely flavored.
6. Finish
   • Sprinkle garam masala.
   • Garnish with coriander leaves and julienne ginger.
   • Rest for 10 minutes before serving.

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Chef Avtar Singh Rana’s Signature Touch

Traditionally prepared in the rugged landscapes of Rajasthan, Bhuna Kukada is known for its slow roasting technique, where the chicken is cooked in its own juices with mustard oil and hand-ground spices. The result is a smoky, earthy, and deeply aromatic dish that reflects the bold flavors of Rajasthan’s royal kitchens.

Best served with: Bajra Roti, Missi Roti, Tandoori Roti, or steamed rice.