Name: Bhuna Murgh recipe by Shaheen Ali at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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 chilies, 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 chili powder and garam masala powder.
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, Peas Pulao, Mint Raita and Salad for a weekend night dinner.

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