Alu Bukhara Murgh: A Delightful Chicken Dish with Indian Plums
Indulging in a rich and flavorful meal is a cherished tradition in many cultures, and one such gem is Alu Bukhara Murgh, a tantalizing Pakistani chicken dish featuring the unique addition of Indian plums, also known as alu bukhara. This dish, with its perfect blend of spices and creamy yogurt marinade, not only offers a delightful burst of flavor but also embodies the warmth and hospitality of home-cooked meals. Whether served for a special occasion or a comforting family dinner, Alu Bukhara Murgh is sure to impress with its luscious sauce and succulent chicken pieces.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium pieces) | 500 grams |
| Alu Bukhara (Indian plums) | 2 pieces |
| Alu Bukhara (pureed) | 1/2 tablespoon |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Ginger (paste) | 1 tablespoon |
| Garlic (paste) | 1 tablespoon |
| Green Chilli (adjustable) | 1 piece |
| 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 (to taste) | As required |
| Sunflower Oil | As required |
| Bay leaf (Tej Patta) | 1 piece |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Cloves (Laung) | 2 pieces |
| Whole Black Peppercorns | 2 pieces |
| Cardamom (Elaichi) Pods/Seeds | 2 pieces |
| Black cardamom (Badi Elaichi) | 2 pieces |
| Cinnamon Stick (Dalchini) | 1 inch |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 25 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 2 grams |
| Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 70 mg |
| Sodium | 600 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Total Time | 100 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 4 |
Instructions
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Prep the Chicken: Begin by washing and cleaning the chicken pieces thoroughly under running water. This step ensures that the chicken is free from any impurities and ready to absorb the flavors of the marinade.
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Make the Marinade: In a large mixing bowl, add the curd and whisk it until smooth. Then incorporate 1 tablespoon each of ginger and garlic paste, the green chili paste, pureed Indian plums, salt, and red chili powder. Mix these ingredients thoroughly until well combined.
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Marinate the Chicken: Take the cleaned chicken pieces and coat them in the yogurt marinade, ensuring each piece is generously covered. For the best results, cover the bowl with cling film and place it in the refrigerator to marinate for about one hour. This allows the chicken to tenderize and absorb the flavors.
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Prepare the Spices: In a wok or kadai, heat a generous amount of sunflower oil over medium heat. Once the oil is hot, add the whole spices: bay leaf, ajwain, cloves, black peppercorns, green cardamom, black cardamom, and the cinnamon stick. Sauté these spices until they begin to crackle and release their fragrant aromas.
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Sauté the Aromatics: Add the remaining ginger and garlic paste to the hot oil and sauté for a minute until fragrant. Next, incorporate the onion paste and continue to fry until the mixture turns golden brown and the raw smell of the onions dissipates.
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Cook the Chicken: Once the onions are perfectly sautéed, add the marinated chicken along with all of the marinade to the pan. Stir well to combine, and as the chicken cooks, the yogurt will start to release water, creating a thin curry consistency. Maintain high heat and stir frequently to prevent sticking.
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Add Remaining Spices: After a few minutes, as the yogurt reduces and thickens, add in the coriander powder, turmeric powder, chopped green chilies, and the sliced Indian plums. Stir again to combine all the flavors, then cover the pan with a lid. Allow the chicken to cook until the oil starts to separate from the gravy, which may take around 20-25 minutes. Adjust the quantity of oil according to your preference.
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Finish the Curry: Once the oil begins to ooze out and the gravy takes on a rich, golden color, pour in approximately 3/4 cup of warm water to achieve your desired curry consistency. Stir well and taste to adjust the salt as needed. Cover the lid again and let the curry simmer until the chicken is tender and cooked through, about 15-20 minutes.
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Serve Hot: Once the chicken is cooked to perfection, remove from heat and garnish with fresh coriander leaves. Serve the Alu Bukhara Murgh hot alongside Butter Garlic Naan, Pudina Tawa Paratha, and a refreshing Kachumber salad for an unforgettable meal that encapsulates the essence of Pakistani cuisine.
Conclusion
With its unique combination of tender chicken, tangy Indian plums, and a medley of spices, Alu Bukhara Murgh not only tantalizes the taste buds but also brings a sense of warmth and comfort to your dining table. Perfect for family gatherings or a special weekend dinner, this recipe is bound to be a favorite that you will return to time and again, ensuring your culinary repertoire is as vibrant and delightful as the dishes you serve.
