Saturday, 11 August 2007



4 - 5 cloves

1 tsp cumin seeds

12 garlic cloves

20 red chillies whole

4 green cardamoms

2 inch cinnamon

1 kg chicken

2 tblsp mustard oil

1/2 cup coriander leaves chopped

1 tsp turmeric powder

1/2 cup yogurt

How to make bhuna murga :

· Clean and wash the chicken, cut into big size pieces.
· Take off garlic.
· Soak red chillies in lukewarm water for 1/2 an hour.
· Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
· Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
· Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated chicken and stir fry on high flame heat.
· When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.
· Stir fry till all moisture has evaporated and chicken has cooked.
· Adjust salt and stir fry till the masala coats the chicken.
· Serve hot, sprinkled with coriander leaves.

1 comment:

shruti said...

an excellent recipe.. the meat was tender yet very succulent.. :)