Authentic Bhuna Murgh: Spicy Dry Chicken Curry with Aromatic Indian Spices

Bhuna Murgh Recipe

Description:
Bhuna Murgh is a delightful dry chicken curry cooked in a rich tomato base, infused with the fresh aroma of ginger, garlic, and a medley of Indian spices. It’s a popular favorite in Indian takeaways and makes for a perfect appetizer or a main dish when served with Garlic Naan for a weekend dinner.

Cuisine: North Indian
Course: Lunch
Diet: High Protein, Non-Vegetarian

Ingredients:

• 750 grams Chicken
• 2 Onions, finely chopped
• 3 Tomatoes, finely chopped or pureed
• 1 tablespoon Cashew nuts (paste, optional)
• 8 cloves Garlic, roughly pounded
• 2-inch Ginger, minced
• 4 Green Chillies, slit
• Seasoning:
  • 1 teaspoon Red Chilli powder
  • 2 teaspoons Coriander Powder (Dhania)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Lemon juice (adjustable)
• Spices:
  • 1 Bay leaf (tej patta)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 Star anise
  • 4 Whole Black Peppercorns
  • 4 Cloves (Laung)
  • 2 Black cardamom (Badi Elaichi)
  • 1-inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 2 tablespoons Ghee or oil
• Salt, to taste

Preparation Time: 15 minutes
Cook Time: 25 minutes

Instructions:

1. Marinate the Chicken:
   Wash and clean the chicken pieces thoroughly. Rub salt and lemon juice all over the chicken. Cover and refrigerate for at least 15 minutes to marinate.

2. Prepare the Spices:
   Heat ghee or oil in a non-stick pan. Add the bay leaf, clove, ajwain, cardamoms, star anise, peppercorns, cloves, black cardamom, and cinnamon stick. Let the spices crackle.

3. Saute the Onions and Aromatics:
   Add the finely chopped onions and sauté them until golden brown. Add the green chillies, minced ginger, and pounded garlic. Stir and cook until the oil begins to separate from the mixture.

4. Cook the Tomatoes:
   Add the chopped or pureed tomatoes, along with the turmeric powder, coriander powder, red chilli powder, and garam masala powder. Reduce the heat and cover the pan, letting the mixture simmer for 3-4 minutes.

5. Add Chicken and Simmer:
   Remove the lid, stir the mixture until the onions and tomatoes soften, forming a bhuna paste. Add the marinated chicken pieces and sauté them well in the bhuna masala. Add 2 cups of water, cover, and let the chicken cook on low heat until tender.

6. Finish the Curry:
   Once the chicken is cooked and the sauce has thickened, add the kasuri methi and optional cashew nut paste. Stir well and cover the pan to cook for another 5-6 minutes.

7. Serve:
   Garnish with freshly chopped coriander leaves. Serve hot with Garlic Naan for a perfect weekend meal.

Enjoy your Bhuna Murgh!