Bhuna Murgh Recipe: A Flavorful North Indian Delight
Bhuna Murgh, a quintessential North Indian dish, is a rich, aromatic chicken curry that is packed with bold spices and flavors. This dish is known for its hearty texture, as the chicken is simmered in a flavorful masala, giving it a mouth-watering depth of taste. The “bhuna” technique, which involves sautéing the spices and ingredients until they reach a deep, caramelized state, gives this curry its signature flavor. Whether served with hot naan or rice, Bhuna Murgh is perfect for a weekend dinner or any special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 750 grams |
| Onion (finely chopped) | 2 large |
| Tomato (finely chopped or pureed) | 3 medium |
| Cashew nuts (paste, optional) | 1 tablespoon |
| Garlic (roughly pounded) | 8 cloves |
| Ginger (minced) | 2-inch piece |
| Green Chilies (slit) | 4 |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Lemon Juice | 1 tablespoon (adjustable) |
| Bay Leaf (Tej Patta) | 1 |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Star Anise | 1 |
| Black Peppercorns | 4 whole |
| Cloves (Laung) | 4 |
| Black Cardamom (Badi Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Ghee (or Oil) | 2 tablespoons |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Servings
2 servings
Cuisine
North Indian
Course
Lunch or Dinner
Diet
High Protein, Non-Vegetarian
Instructions
-
Marinate the Chicken:
Begin by washing and cleaning the chicken pieces thoroughly. Apply salt and lemon juice generously over the chicken pieces and mix well. Let the chicken marinate for at least 15 minutes. For better flavor absorption, cover the bowl with cling wrap and refrigerate it while you prepare the masala. -
Prepare the Spice Base:
Heat 2 tablespoons of ghee (or oil) in a non-stick pan over medium heat. Add the whole spices – bay leaf, cloves, cardamom pods, black cardamom, cinnamon stick, black peppercorns, and star anise. Let them crackle for a few seconds to release their fragrance. -
Sauté Onions and Aromatics:
Add the finely chopped onions to the pan and sauté them until they turn golden brown. Once the onions are softened, add the slit green chilies, minced ginger, and roughly pounded garlic. Sauté the mixture until the oil begins to separate, signaling that the spices are cooked. -
Cook Tomatoes and Spices:
Add the finely chopped or pureed tomatoes to the pan. Stir the mixture and season it with turmeric powder, coriander powder, red chili powder, and garam masala powder. Reduce the heat to low, cover the pan, and let it simmer for 3-4 minutes. This allows the tomatoes to soften and cook down into a rich paste-like consistency. -
Add Chicken and Simmer:
Once the onion-tomato mixture has thickened and transformed into a bhuna masala, add the marinated chicken pieces. Stir well to coat the chicken evenly with the masala. Allow the chicken to sauté with the mixture for 3-4 minutes, ensuring it absorbs the flavors. -
Add Water and Cook:
Add about 2 cups of water to the pan and stir well. Cover the pan and simmer on low heat for 15-20 minutes or until the chicken is fully cooked and tender. You can check the chicken by pricking a piece with a fork – if it easily flakes, it’s done. -
Final Touches:
Once the chicken is cooked and the gravy has thickened to your desired consistency, add the crushed kasuri methi (dried fenugreek leaves) for a burst of earthy flavor. If you like a richer taste, you can also add the optional cashew nut paste at this point. Stir the gravy to incorporate the ingredients and let it cook for another 5-6 minutes with the lid on. -
Garnish and Serve:
Garnish the Bhuna Murgh with finely chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice for a complete meal.
Cooking Tips:
- Adjust the spice levels: The heat in this dish comes from the green chilies and red chili powder. You can adjust the quantity of these ingredients to suit your spice preference.
- Marinating is key: The longer you marinate the chicken, the more flavorful the dish will be. If you can, marinate the chicken for 30 minutes to 1 hour for enhanced taste.
- Optional cashew paste: The cashew paste adds a creamy richness to the curry. If you’re looking for a lighter version, you can skip this step, and the dish will still be delicious.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 40 grams |
| Carbohydrates | 9 grams |
| Fat | 20 grams |
| Fiber | 2 grams |
| Sodium | 450 mg |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Bhuna Murgh is a crowd-pleasing recipe that brings the authentic taste of North India into your home. With its combination of spices and tender chicken, this dish is sure to become a family favorite. Enjoy it as part of a hearty meal alongside naan, chapati, or rice for a truly satisfying dining experience.
