Chicken · Starter
Chicken Ukad
Home-style Chicken Ukad: chicken boiled with spices, then finished dry. Light and peppery. A starter from the Hind Bhuvan menu in Wakad, Pune.
- Total
- 55 min
- Servings
- 4
- Prep
- 15 min
- Cook
- 40 min
Ingredients
Chicken (bone-in pieces)500g
Onions2 large, sliced
Ginger-garlic paste2 tbsp
Red chili powder1.5 tsp
Turmeric powder1 tsp
Coriander powder1.5 tsp
Garam masala1 tsp
Curry leaves12-15
Bay leaves2
Black peppercorns1 tsp
Saltto taste
Oil3 tbsp
Fresh coriander leaves2 tbsp, chopped
Wateras needed
Method
- 01
Boil chicken with turmeric, salt, bay leaves, and peppercorns until just cooked. Drain, keep a little stock.
- 02
Heat oil. Fry curry leaves and onions until golden. Add ginger-garlic and dry spices.
- 03
Add chicken and toss on high heat until dry and coated. Finish with garam masala and coriander.
Tips
Do not overboil the chicken or it shreds when you fry it dry.
Chicken Ukad sits next to Thecha and Mith Mirchi on our Wakad starter board.
FAQ
- What is Chicken Ukad?
- Chicken boiled with spices, then finished dry in a pan. A light Maharashtrian starter served at Hind Bhuvan, Wakad.
- What is the difference between Kala and Lal masala?
- Kala masala is Khandeshi: roasted whole spices ground dark and smoky. Lal masala is from Satara and Kolhapur: red, hot, and often eaten with tambada and pandhra rassa. At Hind Bhuvan in Wakad we roast both in-house.
- Where can I eat Chicken Ukad in Wakad, Pune?
- Hind Bhuvan serves it at Shankar Kalat Nagar, Wakad, near NKGSB Bank. Open daily 12:30 PM – 11:30 PM. Call +91 89563 05494 or see the menu on hindbhuvan.com.
Taste this at Hind Bhuvan, Wakad
Chicken Ukad is on our menu in Wakad. Call to reserve, or see the menu first.
