Chicken Bhujing is a unique and traditional food item from the Aagashi, Arnalaa region which fall under Thane district in Maharashtra. The combination of chicken and potatoes with flattened rice in a green paste, with a wonderful roasted tandoor flavour, makes this dish totally unique! Previously there were limited stalls in those particular areas selling this bhujing. Today though, we can find a number of stalls selling it in some more surrounding areas.
I found a stall selling this bhujing in Mumbai too and was delighted. On buying it though, I was thoroughly disappointed as it’s taste was far from the original one which I have tasted in the nineties during my college days. Obtaining it from the original stall is very difficult as these areas are very far from the main city and hence it’s better we prepare the bhujing at home itself.
Here I have presented a recipe which will give you the exact flavour like the original one. I have used chicken with bone on purpose as that’s what was previously sold and I found it better than using the boneless chicken, which too I have tried once. One more thing I would like to mention is that flattened rice used in the bhujing is very less, but can be adjusted as per preference. I have used a little extra of it here, as we love it that way!
For some more such delicious dishes, do take a look at the following recipes too…
- Mutton Chops
- Phodshi Kolambichi Bhaji
- Bhajille Nustey
- Tiranga Paneer Tikka
- Tisrya Vade
- Crispy Garlic Butter Prawns
- Mori Vade
- Prawn Cutlets
Prep Time : 25 min
Cooking Time : 45 min
Serves : 4
Cup Used : 200 ml
- 1 kg Chicken (With bone)
- 4 Large Potatoes
- 3 cups Flattened Rice (Thick Variety)
- 2 cups Finely Chopped Onions (2 Medium Onions)
- 1/2 tsp Turmeric Powder
- 1 tbs Corriander Powder
- 1 1/2 tsp Cumin Powder
- 3 tsp Garam Masala (Refer Notes Below)
- Salt To Taste
- 3/4 cup Oil
To Be Ground To A Paste :
- 1 cup Corriander Leaves
- 6 Spicy Green Chillies…. To be adjusted as per preference
- 20 Medium Garlic Cloves
- 1 1/2″ Ginger (Thick Knob)
- To make Chicken Bhujing, wash the chicken thoroughly and drain out the water. Cut into medium size pieces and set aside.
- Grind the corriander leaves, Chillies, garlic and ginger to a smooth paste using just about 2 tsp of water.
- Marinate the chicken pieces with about half of this green paste, 1/4 tsp turmeric powder, 2 tsp garam masala, corriander powder, cumin powder and some salt to taste and set aside till further use.
- Peel and chop the potatoes into slightly thick medium sized cubes and immerse them in water till further use. Drain before frying.
- Place the flattened rice in a sieve and sprinkle a good amount of water over it. Let drain. This way they won’t soak too much water.
- Heat a pan and add oil to it. When it heats up, add the potatoes and a little salt and fry them till cooked and golden brown on both sides. Drain and set aside.
- In the same oil, fry the chicken pieces in 2 batches till well cooked and slightly charred. Drain and set aside when done
- Next, add the remaining ground green paste to the same oil and saute for a minute.
- Add the chopped onions and saute till cooked. Add 1/4 tsp turmeric powder and 1 tsp garam masala to it and mix well.
- Add in the fried potatoes and give them a good mix. Saute for just a minute.
- To this, add the fried chicken pieces and mix well.
- In the meantime, while the other ingredients are being cooked, start heating a charcoal over direct flame till red embers can be seen.
- To the above mixture, add the flattened rice and some salt to taste. Give it a good mix and cover and cook for a minute.
- Place a bowl in the centre of the bhujing and place the charcoal with red embers in it.
- Pour a few drops of oil over the embers and close the pan tightly with a lid for a minute or two.
- Uncover and remove the bowl with the charcoal in it. Cover and set aside for a few minutes.
- Immediately serve this absolutely delicious, tandoor flavoured Chicken Bhujing as a meal or just a snack!
For the Garam Masala, dry roast on low heat, cloves, cinnamon, black peppercorns and green cardamoms (in equal quantities) till just hot to touch. Cool the spices and grind to a fine powder. This is the Punjabi Garam Masala which I use in Biryanis and Punjabi gravies alongwith some corriander cumin powder which I prepare separately rather than mixing in the above spice powder.
Pictures depicting the cooking process…