Bamboo Chicken Recipe | Bongulo Chicken Recipe | Traditional Bamboo Chicken Making at Home | Homemade Bamboo Chicken | Indian Village Food | Homemade Recipes | Chetana Foods
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★ BAMBOO CHICKEN MARINATION ★
- Boned/Boneless Chicken pieces = 500 grams
- Curd = 1/4 Cup (thick curd preferred)
- Ginger Garlic Paste = 1 TBSP
- Salt = 1 tsp
- Turmeric Powder = 1/4 tsp
- White/Black Pepper Corn Powder = 1/4 tsp
- Red Chilli Powder = 2 tsp
- Garam+Chicken Masala Powder = 1+1 tsp
- Coriander Powder = 1 tsp
- Jeera Powder = 1 tsp
- Lemon Juice = 1 small lemon
- Oil/Ghee = 1 TBSP
- Green Mirchi (Chopped to Small Pieces) = 2 to 4 (depending on spice level)
- Curry Leaves (Chopped) = Handful
- Coriander Leaves (Chopped) = Handful
- [ OPTIONAL ] Kasoori Methi = 1 tsp
- [ OPTIONAL ] Onion (Chopped to Small Pieces) = 1 (Medium Size)
- [ OPTIONAL ] Cashews = 1 TBSP
Mix all above and set aside for 2-3 hours (or Overnight in Fridge with lid closed)
★ BAMBOO CHICKEN COOKING ★
- Fill the marinated chicken in bamboos (don't overstuff it, leave some space)
- Close the open ends of bamboo by stuffing few banana leaves
- Cook the bamboos on full flame for 30-40 minutes approx (till the bamboo turns completely black all sides & water stops oozing out)
- Rest it for few minutes & then open.
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