Bhuna Murgh | How to make Bhuna Murgh

By Shaheen Ali  |  30th May 2017  |  
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  • Bhuna Murgh, How to make Bhuna Murgh
Bhuna Murghby Shaheen Ali
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

49

0

About Bhuna Murgh Recipe

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

Bhuna Murgh is one dish which makes its accompaniments tastier. With the right mix of flavours, Bhuna Murgh has always been everyone's favourite. This recipe by Shaheen Ali is the perfect one to try at home for your family. The Bhuna Murgh recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bhuna Murgh is 15 minutes and the time taken for cooking is 30 minutes. This is recipe of Bhuna Murgh is perfect to serve 2 people. Bhuna Murgh is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bhuna Murgh. So do try it next time and share your experience of cooking Bhuna Murgh by commenting on this page below!

Bhuna Murgh

Ingredients to make Bhuna Murgh

  • 750 gms chicken
  • 2 finely chopped onions
  • 3 tomatoes
  • 1 tbsp cashew paste
  • 8 garlic cloves, pounded
  • 2 inch ginger, minced
  • 4 green chilies
  • For seasoning :
  • 1.5 tsp red chili powder
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tbsp lemon juice
  • salt to taste
  • spices :
  • 1 bay leaf
  • 1 tsp caraway seeds
  • 2 green cardamom
  • 1 star anise
  • 4 cloves
  • 4 Black pepper corns
  • 2 big cardamom
  • 1 inch cinnamon stick
  • 1 tbsp dry Kasuri methi
  • 4 tbsp ghee or oil

How to make Bhuna Murgh

  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. Add green chilies, minced ginger and pounded garlic and saute till oil begins to separate.
  5. Now add fine chopped tomatoes or pureed tomatoes and season them with turmeric, coriander powder, red chili powder and garam masala powder.
  6. Now add chicken pieces and saute well with bhuna mixture.
  7. Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.
  8. 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.
  9. Serve Bhuna Murgh along with Garlic Naan, Peas Pulao, Mint Raita and Salad for a weekend night dinner.

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