बफत चिकन | Bafat Chicken | Sanjeev Kapoor Khazana

A scrumptious and flavourful gravy made using a Mangalorean special masala (Bafat).

BAFAT

Components

1 1/2 tbsps bafat masala
750 grams chicken, cut into 2 inch pieces on the bone
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp ginger-garlic paste
Salt to taste
1 tbsp oil
3 tablespoons ghee
1 tbsp finely chopped ginger
1 1/2 tablespoons carefully chopped garlic
1-2 green chillies, slit
1 big onion, slit
1 tablespoon vinegar
2-3 tablespoons coconut milk
Coconut cream for sprinkling
Fresh coriander sprig for garnish
Cooked red rice to serve

Method

1. Take chicken in a large bowl. Add turmeric powder, red chilli powder, ginger-garlic paste, salt, and oil and blend well till all the chicken is well coated with the masala. Reserve to marinade for 25-30 minutes.
2. Heat ghee in an earthen pot. Add ginger, garlic and sauté till they turn golden.
3. Include green chillies and onion and sauté till it turns golden brown. Add marinaded chicken and sauté on high heat for 4-5 minutes.
4. Add bafat masala, mix and sauté for 2-3 minutes. Add 3/4 cup water and salt and mix. Cover and for 15-20 minutes.
5. Stir in the vinegar and blend well. Include coconut milk, mix and for 3-4 minutes. Change the heat off and transfer the mix into a serving bowl. Drizzle coconut milk and

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बफत चिकन | Bafat Chicken | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook

20 Comments

  1. Chef you have been and will always be the best.You are my inspiration to start cooking.I miss those Khana khazana days on Zee TV.

  2. Looks absolutely yummy and refreshing and delicious different and unique recipe.💙👍 The way you prepared is so wonderful.💙 💙 Thanks for sharing👍 🤝 stay connected 🧡

  3. Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

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