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Wednesday, 4 March 2015

Bhuna Murgh

Mugdha Mohanty | 00:10 | | | | | | | |

Bhuna Murgh is a rich, spicy and flavorful preparation. Bhuna means roast and Murgh is chicken, in this recipe, we have to cook the chicken with the spices using slow cooking method, which results in a very delicious chicken dish. In this recipe, i used two whole legs(combination of drumstick and thigh) of chicken, but you can always cut them in to small pieces and use..Boneless meat will not work in this recipe, unless it's very thickly cut. Try to use thighs and drumstick pieces of chicken.


Ingredients :-
  • Chicken - 2 whole legs
  • Curd - 1 tbsp, beaten
  • Turmeric powder - 1 tsp
  • Onion - 1 big , thinly sliced
  • Tomato - 2 big, chopped
  • Ginger - 1'', minced
  • Garlic - 6-7 flakes, minced
  • Cloves - 2-3
  • Cinnamon - 1'' stick
  • Cardamom - 2
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala powder - 1 tsp

  • Red chilli powder - 1 tsp
  • Green chilli - 2, cut in to big pieces
  • Ghee/Oil - 1 tbsp + 1 tsp
  • Salt to taste
  • Chopped coriander leaves



Method :-
  • Marinate chicken with beaten curd, salt and 1 tsp oil/ghee. Keep inside fridge for 1 hour.
  • After 1 hour, take the chicken out from fridge and wait till it comes to room temperature.
  • Take a heavy bottomed pan/ kadhai. Do not switch on the flame now.
  • Add marinated chicken, sliced onion, cloves, cinnamon, cardamom, turmeric powder, coriander powder, cumin powder, salt to taste, chilli powder, minced garlic and 1/2 cup water.
  • Now switch on the flame, place the kadhai and cook everything in high flame to bring it to boil.
  • Add tomatoes, minced ginger, green chillies to the above after 2-3 min.
  • Mix everything properly, cover and cook in low flame till chicken becomes soft and all water evaporates. Add more water if needed. 

  • After 12-15 min or just before all the water evaporates, add 1 tbsp ghee/oil and fry it properly.
  • Add garam masala powder cover again and cook for 4-5 min more.
  • Garnish with chopped coriander leaves.
  • Serve hot with roti/paratha/naan/rice/pulao/biryani... enjoy.. :-)






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