Bhuna Murgh Recipe

It is a dry chicken curry smeared in tomato base with spices.

Shaheen Ali
Bhuna Murgh Recipe
5837 ratings.

Bhuna Murgh is a dry chicken curry smeared in tomato base with fresh fragrance of ginger, garlic and bhuna masala and the Indian spices and is a popular takeaway favourites. Serve Bhuna Murgh as an appetizer or along with Garlic Naan for a weekend night dinner.

If you like this recipe, you can also try other Chicken recipes such as

  1. Chicken Mapas Recipe
  2. Paprika Chicken Skewers Recipe
  3. Arabian Chicken Mandi Recipe

Course: Lunch
Diet: High Protein Non Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

25 M

Total in

40 M


2 Servings


  • 750 grams Chicken
  • 2 Onion , finely chopped
  • 3 Tomato , finely chopped or pureed
  • 1 tablespoon Cashew nuts , paste (optional)
  • 8 cloves Garlic , roughly pounded
  • 2 inch Ginger , minced
  • 4 Green Chillies , slit
  • For seasoning
  • 1 teaspoon Red Chilli powder
  • 2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Lemon juice , adjustable
  • For spices
  • 1 Bay leaf (tej patta)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 Star anise
  • 4 Whole Black Peppercorns
  • 4 Cloves (Laung)
  • 2 Black cardamom (Badi Elaichi)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 2 tablespoon Ghee , or oil
  • Salt , to taste

How to make Bhuna Murgh Recipe

  1. To begin making the Bhuna Murgh recipe, wash and clean the chicken pieces in water and apply salt and lemon juice all over on chicken pieces as a marinade.

  2. Cover the bowl of marinated chicken with a cling wrap and set in refrigerator. 

  3. Heat ghee or oil  in a non-stick pan and add bay leaf, clove, cumin seeds, green and black cardamoms, cinnamon, pepper corns and aniseed and wait till they crackle.

  4. Add finely chopped onion and keep stirring.

  5. Add green chillies, minced ginger and pounded garlic and saute till oil begins to separate.

  6. Now add fine chopped tomatoes or pureed tomatoes and season them with turmeric, coriander powder, red chilli powder and garam masala powder.

  7. Simmer the flame and cover the pan for 3-4 minutes.

  8. Take off the lid and keep stirring until the onion-tomato mixture softened and seems like a bhuna paste.

  9. Now add chicken pieces and saute well with bhuna mixture.

  10. Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.

  11. Once the chicken is nicely cooked and tender and the bhuna masala has started to thicken, add crushed kasuri methi and cashew paste (optional).

  12. Mix well, and cover the lid to cook for another 5-6 minutes. Garnish the dish with fine chopped coriander leaves.

  13. Serve Bhuna Murgh along with Garlic Naan for a weekend night dinner.