Alu Bukhara Murgh (Chicken with Indian Plums)
Introduction:
Alu Bukhara Murgh, a rich and flavorful dish from the Nizam region, is a culinary treasure that captures the essence of both traditional Awadhi and Pakistani cuisines. This indulgent recipe traditionally uses goat meat, but over time, chicken has become a popular substitute. The inclusion of Alu Bukhara (Indian plums) introduces a tangy sweetness, perfectly balancing the rich, spiced gravy. This dish is an ideal choice for a hearty lunch or dinner, bringing together succulent chicken and the exotic flavor of plums in a beautifully aromatic curry.
Cuisine: Pakistani
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium pieces) | 500 grams |
| Alu Bukhara (Indian plums), sliced | 2 |
| Alu Bukhara (Indian plums), pureed | 1/2 tablespoon |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Ginger (paste) | 1 tablespoon |
| Garlic (paste) | 1 tablespoon |
| Green Chilli | 1 (adjustable) |
| Green Chilli (paste) | 1 teaspoon |
| Onion (paste) | 1/2 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1/2 tablespoon |
| Red Chilli powder | 1/2 teaspoon |
| Salt | As required |
| Oil | As required |
For Whole Spices:
| Ingredient | Quantity |
|---|---|
| Bay leaf (Tej Patta) | 1 |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Whole Black Peppercorns | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Black cardamom (Badi Elaichi) | 2 |
| Cinnamon stick (Dalchini) | 1-inch piece |
Preparation Time:
10 minutes
Cooking Time:
90 minutes
Instructions:
-
Marinate the Chicken:
Begin by thoroughly washing and cleaning the chicken pieces under running water. In a large mixing bowl, add the curd (yogurt) and whisk it until smooth. To the curd, add the ginger and garlic paste, green chilli paste, pureed Alu Bukhara, red chilli powder, salt, and mix well to form a smooth marinade. Add the chicken pieces to this marinade and mix everything thoroughly. Cover the bowl with cling wrap and let it marinate in the refrigerator for about an hour. -
Prepare the Whole Spices:
Heat oil in a large wok or kadhai over medium heat. Once the oil is hot, add the whole spices: bay leaf, ajwain (carom seeds), cloves, black peppercorns, cardamom pods, black cardamom, and the cinnamon stick. Let the spices crackle and release their fragrance. -
Sauté Ginger, Garlic, and Onion:
Add the remaining ginger and garlic paste to the wok and sauté for a minute. Then, add the onion paste and sauté the mixture until the raw smell of the onion disappears and it begins to turn golden brown. -
Cook the Marinated Chicken:
Once the onions are browned, add the marinated chicken along with the entire marinade. Stir everything together. As the chicken begins to cook, the curd will start releasing water, making the gravy thinner. Keep the heat high and continue stirring frequently until the curd reduces and thickens slightly. -
Add Spices and Plums:
Now, add the coriander powder, turmeric powder, sliced green chillies, and the remaining sliced Alu Bukhara to the curry. Stir everything together. Cover the wok with a lid and allow the chicken to cook, letting the oil separate from the curry. -
Finish the Dish:
Once the oil starts separating and the curry is golden in color, add about 3/4 cup of warm water to the curry. Stir and adjust the salt as needed. Cover and let the chicken cook until tender and the flavors have melded together. -
Garnish and Serve:
Once the chicken is cooked through and the gravy has thickened to your liking, garnish the dish with freshly chopped coriander leaves. Serve hot with Butter Garlic Naan or Pudina Tawa Paratha and a side of Kachumber salad for a complete meal.
Tips:
- You can adjust the amount of Alu Bukhara (Indian plums) depending on how tangy you prefer the curry.
- The heat from the green chillies can be adjusted to suit your taste.
- For a richer gravy, you can add a splash of cream towards the end of cooking.
Serving Suggestions:
This flavorful chicken curry pairs wonderfully with soft flatbreads like Butter Garlic Naan or Pudina Tawa Paratha, or can be served with steamed rice for a complete meal. The tartness of the plums and the spices in the gravy create a perfect balance that will leave your guests asking for more.
Enjoy the authentic taste of Alu Bukhara Murgh and indulge in the fusion of flavors that this recipe brings to the table!
