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Bhuna Murgh

Shaheen Ali
15 minutes
Prep Time
30 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Frying
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 2

  1. 750 gms chicken
  2. 2 finely chopped onions
  3. 3 tomatoes
  4. 1 tbsp cashew paste
  5. 8 garlic cloves, pounded
  6. 2 inch ginger, minced
  7. 4 green chilies
  8. For seasoning :
  9. 1.5 tsp red chili powder
  10. 2 tbsp coriander powder
  11. 1/2 tsp turmeric powder
  12. 1 tsp garam masala powder
  13. 1 tbsp lemon juice
  14. salt to taste
  15. spices :
  16. 1 bay leaf
  17. 1 tsp Caraway seeds
  18. 2 green cardamom
  19. 1 star anise
  20. 4 cloves
  21. 4 Black pepper corns
  22. 2 big cardamom
  23. 1 inch cinnamon stick
  24. 1 tbsp dry Kasuri methi
  25. 4 tbsp ghee or oil


  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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