Bhuna Murgh

bhuna-chciken-4

 

The word Bhuna refers to a type of curry in which spices are cooked in oil with no water. Whereas Murgh means Chicken. Bhuna Gosht is a very popular Pakistani dish where meat is slow cooked for long hour in its own juice with whole spices, sliced onions and ghee; until the meat is tender and you get a thick, deep red, luscious and aromatic gravy. Bhuna Murgh is best enjoyed with naan, roti or pulao.

 

bhuna-chciken

 

bhuna-chciken-6

Ingredients:

  • 600 gm Chicken, cut into medium pieces (on bone or thigh fillet)
  • 4 Big Onions, fine sliced
  • 2 Big Tomatoes, finely diced
  • 1 1/2 tbsp Ginger Garlic Paste
  • 3/4 cup Thick Yogurt, whisked
  • 1/2 tsp Turmeric Powder
  • 2 tsp Red Chili powder
  • 2 tsp Coriander powder
  • 1 tbsp Ginger, sliced
  • Salt to Taste
  • 1/4 cup Oil
  • 3 tbsp Ghee

Whole Spices:

  • 1 tsp Caraway Seeds / Shah Jeera
  • 1/2 tsp Mace
  • 1.5 inch Cinnamon
  • 2 Bay leaf
  • 6 Dry Red Chili, break into 3 pieces
  • 6 Green Cardamon
  • 6 Cloves
  • 6 Black Pepper
  • 2 Black Cardamon

Garnish:

  • 1 tbsp Ginger Sliced
  • 1 tbsp Fried Onions
  • 2 tbsp Coriander Leaves

 

bhuna-chciken-3

 

Instruction:

  1. Heat oil and ghee in a large wok or handi.
  2. Add the whole spices and allow it to crackle for few seconds.
  3. Add Onions and fry till they are soft and translucent.
  4. Now add the ginger-garlic paste and saute them till golden.
  5. Add cleaned chicken pieces and saute on high heat for 3 minutes.
  6. Stir in all spice powders such as turmeric, chili powder, salt and coriander powder.
  7. Add tomatoes and mix well.
  8. Cover and simmer for half an hour. Stir in intervals and add little water only if required, as we want the meat to be cooked in its own juices.
  9. After 30 mins, add the whisked yogurt and ginger Julienne. Mix and cook until chicken is tender.
  10. Turn the flame high and fry/saute the gravy until oil starts oozing out from the sides. At this point you will get the deep-red thick gravy clinging to the chicken pieces, and oil floating on the top. Do not over cook.
  11. Garnish with fried onions, sliced ginger and coriander leaves. Serve hot with roti, naan, chapati or pulao. Enjoy the deliciousness.

 

If you like this recipe , then do give it a quick try and don’t forget to share your feedback and pictures with me. Your feedback and suggestions have always been precious, please leave me an email at mypinchofyum@gmail.com.

You can also subscribe to my Facebook Page, Pinterest , Instagram and Twitter by clicking on the links.

Thanks for stopping by.

Love,

PRITI :)

 

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