CHICKEN BHUJING

Jul 13, 2021
By Mary Anthony
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CHICKEN BHUJING / POHA ALOO CHICKEN

BY SHWETA GALINDE

This is a unique recipe that originated at a place called Agashi in Virar [ 1940 ] which is on the outskirts of Mumbai.
It’s basically a process where chicken and potato roundels are marinated with select grinded spices, barbequed and then mixed with poha along with few masala.

Its a preparation made in a particular way since last 7-8 decades. Anyone going by that route, this dish is a must try for its unique combination of ingredients and special taste of the spices.

The bhujing is nothing but the process of roasting chicken with potatoes on charcoal fire and then mixing it with poha. It can be had as an appetizer or even as a main course dish. The word ‘bhujing’ originated from the Marathi word ‘bhujne’, which means roasting. It was later converted to ‘bhujing’ due to the British influence.

They grill the chicken on coal oven and grind masala with mortar which gives distinct flavour.

Bhujing can beserved as a one pot meal .

ADDRESS – Shop No 3,4, Shrutika Apartment, Agashi Bhandarwada, Agashi, Virar West, Virar, Maharashtra 401301

INGREDIENTS

Poha – 2 cups
Chicken boneless small pieces [ 1 inch ] – 500 grms [ thigh / leg portion flesh ]
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Salt to taste
Turmeric powder – ½ tsp
Potatoes thickly sliced with skin – 2 medium size
Oil – 5 or 6 tbsp
Ghee as required
Garlic cloves – 5
Green chillies – 3 or OR 4 as per taste
Ginger – 1 inch
Coriander leaves – 1/4 cup
Dried coconut grated – ½ cup
Garam masala powder – ½ tsp
Onions thinly sliced – 2
Fresh coriander leaves chopped – 2 tbsp for garnish

PREPARATION

Marinate the chicken + potato with cumin powder, coriander powder, salt, turmeric powder ,chilli powder and potatoes, mix and set aside to marinate for 15 mins. Heat 2 tbsp oil in a non-stick pan. Add marinated chicken + potato . Stir and cook on high heat for 5 mins. Reduce heat, cover and cook for 3 – 4 minutes till the chicken and potato is cooked . [cooking time depends on the size of the chicken and potato pices
Grind garlic, green chillies, ginger, coconut, chilli powder and garam masala powder to a coarse paste . Add 1 or 2 tbsp water as needed .
Take the poha in a strainer and wash under running water and set aside.

VARIATION – [ we can give smoky tandoori taste to the chicken ] – Heat a piece of coal on direct flame.Keep the hot coal in middle of the fried chicken . Pour some ghee on it and cover the bowl immediately. Set aside for 2-3 minutes. OR roast the chicken pieces over direct flame till you get small small black spots .

We can also grill the chicken in the oven .

METHOD

Heat 2 tbsp oil in non-stick pan.

Add onions and stir fry till golden brown.

Add the coconut paste and mix well .

Stir fry till oil separates.

Add chicken mixture and poha and mix well.

Adjust salt as needed .

Sprinkle 2 or 3 tbsp water all over .

Cover and cook on low heat for 2-3 minutes.

Garnish with coriander leaves and serve hot.

Drizzle some lemon juice while having .