Bhuna Murgh Recipe
It is a dry chicken curry smeared in tomato base with spices.
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
- 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 (Dhania) Powder
- 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 Shahi jeera (Caraway)
- 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
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.
Cover the bowl of marinated chicken with a cling wrap and set in refrigerator.
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.
Add finely chopped onion and keep stirring.
Add green chillies, minced ginger and pounded garlic and saute till oil begins to separate.
Now add fine chopped tomatoes or pureed tomatoes and season them with turmeric, coriander powder, red chilli powder and garam masala powder.
Simmer the flame and cover the pan for 3-4 minutes.
Take off the lid and keep stirring until the onion-tomato mixture softened and seems like a bhuna paste.
Now add chicken pieces and saute well with bhuna mixture.
Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.
Once the chicken is nicely cooked and tender and the bhuna masala has started to thicken, add crushed kasuri methi and cashew paste (optional).
Mix well, and cover the lid to cook for another 5-6 minutes. Garnish the dish with fine chopped coriander leaves.
Serve Bhuna Murgh along with Garlic Naan for a weekend night dinner.
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'