Alu Bukhara Murgh Recipe - Chicken With Indian Plums
Alu Bukhara Murgh is essentially chicken cooked in a sauce made of sweet plums called Alu Bukhara and spices, giving the chicken a sweet and savoury taste that can be enjoyed for Sunday brunch or can even be served at the next dinner party.
Alu Bukhara Murgh is a delicacy that comes from the Nizam province. The dish is also majorly cooked in various parts of Awadh and also loved in Pakistan. Usually the delicacy is prepared with goat meat. But now with the passage of time, Indian plums got a whole new look when cooked with chicken.
The golden coloured curry is not just aromatic but also rich in it's flavours. There is a very minimum use of red chilli powder hence, green chilies give the flavour here. The use of plums or Alu Bukhara makes the chicken curry absolutely scrumptious giving a mild sweetness to the gravy.
If you like this recipe, you can also try other Chicken recipes such as
- 500 grams Chicken , cut into medium pieces
- 2 Alu bukhara , (indian plums), sliced
- 1/2 tablespoon Alu bukhara , pureed
- 1/4 cup Curd (Dahi / Yogurt)
- 1 tablespoon Ginger , paste
- 1 tablespoon Garlic , paste
- 1 Green Chilli , adjustable
- 1 teaspoon Green Chilli , paste
- 1/2 cup Onion , paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Red chilli powder
- Salt , as required
- Cooking oil , as required For whole spices
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Ajwain (Carom seeds)
- 2 Cloves (Laung)
- 2 Whole Black Peppercorns
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Black cardamom (Badi Elaichi)
- 1 inch Cinnamon Stick (Dalchini)
How to make Alu Bukhara Murgh Recipe - Chicken With Indian Plums
To begin making the Alu Bukhara Murgh recipe, firstly wash and clean chicken pieces nicely under running water.
In a large mixing bowl, add curd and whisk it well.
Add 1 tablespoon each of ginger & garlic paste, green chilli paste, pureed plum, salt, red chilli powder and mix well.
Mix the chicken pieces with the curd mix and marinate for about an hour.
For marination you can cling wrap the bowl and keep it in the refrigerator for about 1 hour.
Heat oil in wok/kadhai on medium flame and add all whole spices - bay leaf, shahi jeera, cloves, black pepper, green cardamom, black cardamom, cinnamon stick into it and wait till they crackle.
Now add the remaining ginger garlic paste and sauté for a while.
Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in colour.
Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well.
Gradually, the curd will start loosing water and the curry shall look thin. Keep the flames high and keep mixing in regular intervals till the curd reduces.
Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again.
Cover the lid and allow the chicken to cook till oil starts leaving the sidesof the kadai. You can adjust the quantity of oil if required.
Once the gravy looks golden in colour and oil starts oozing out well, add in some warm water (around 3/4 cup), stir and adjust salt according to taste.
Cover the lid again and let the curry cook till chicken softens.
Garnish with fresh coriander and serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'