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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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