Bhuna Murg is a north Indian dish where chicken is sauted and is coated with thick gravy rather floating in gravy as in Chicken curry . It is very aromatic as the masala contains lots of dry spices like cardamoms, cinnamon, bay leaf , cloves,cumin seeds and coriander powder
This is my family's favourite chicken recipe and I make it very often. I prefer to cook it in mustard oil as it gives a crispy taste to the gravy . You can use oil of your choice.
I use Finely chopped onions in this dish as it adds texture to the gravy. In some places curd is used for tanginess but my choice is fresh tomato puree as it gives both colour and body to the gravy besides tangy flavour.
Both Nan and chappati go very well with this dish. When ever we want something 'masaledar' this is the instant choice. Onion dipped in vinegar and fresh green chillies as salad is a perfect combination to go.
I am sharing my version of the recipe with you, which is quick delicious and finger licking . As my mantra is quick and tasty. 😋
We need :
Chicken - 700 gm. Curry Cut.& Washed( Use Broiler as it is soft ,juicy and cooks early.)
Onions - 6 medium sized finely chopped.
Ginger garlic paste - 4 tea spoon
Green chillies - 2 finely chopped
Tomatoes - 4 medium sized pureed.
Fresh coriander - half cup
Green Cardamom- 2
Cinnamon - 2" piece
Cloves -. 4
Black cardamom- 1
Bay leaves - 2
Cooking Oil - 50 ml
Kasuri Methi - 2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1 tsp
Salt to taste.
Take cooking oil in a pan. When it is heated add all whole spices to it. Let it splutter.
Add pureed tomatoes to the pan and saute for 2 min. Now add Turmeric powder , chilli powder, coriander powder and salt.
Add chicken pieces to the pan and coat them with masala stirring occasionally .
After 5 minutes of stirring , Add half cup of water to the pan. Don't add more water as thin gravy will not coat the chicken and hence spoil the taste.
Enjoy this traditional dish and do let me know how you liked my version of Bhuna Chicken.
Tips to remember:
Always cook this recipe in a pan with a lid. Avoid pressure cooker.
Keep the gravy thick enough to coat the chicken.
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