Bhuna Murgh Recipe

Name: Bhuna Murgh Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: North Indian Recipes
Ingredients: 750 grams Chicken; 2 null Onion finely chopped; 3 null Tomato finely chopped or pureed; 1 tablespoon Cashew nuts paste (optional); 8 cloves Garlic roughly pounded; 2 inch Ginger minced; 4 null Green Chillies slit; 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; 1 null Bay leaf (tej patta); 1/2 teaspoon Ajwain (Carom seeds); 2 null Cardamom (Elaichi) Pods/Seeds; 1 null Star anise; 4 null Whole Black Peppercorns; 4 null Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves); 2 tablespoon Ghee or oil; null Salt to taste

Shaheen Ali

December 21, 2017

6306 Ratings

Time:Prep: 15 M|Cook: 25 M|Total: 40 M

Makes:2 Servings

Meal:Lunch

Cuisine:North Indian Recipes

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

Ingredients

For seasoning

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

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)

1 inch Cinnamon Stick (Dalchini)

1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

2 tablespoon Ghee, or oil

Salt, to taste

Instructions for 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.