Here's a recipe for all the chicken lovers like me. "Murgh (Chicken) Bhuna (Roasted)" as the name goes is, chicken roasted in spices. Now, I have seen and tasted this dish in many UK Restaurants and it is very much like any other chicken curry, only the chicken is roasted and added to the spicy gravy. But here, I have tried to make this dish totally dry, without its gravy. You will get exactly what the name suggests....Just Bhuna Murgh!
Friends who don't like to spend much time in the kitchen can take note of this recipe as this cooks up in minutes without any hard work. Dry, spicy, delicious chicken is made in no time and all you need in your serving plate is, some Pilau rice and Raita. You are all set for a grand meal!!
- 500 gm boneless chicken (diced into bite sized chunks)
- 2 tbsp oil
- 1 cinnamon stick
- 1 bay leaf
- 2 cloves
- 2 cardamoms (crushed)
- 4 tsp cumin seeds
- 2 tbsp yoghurt
- 2 medium sized green chillies
- 2 inch ginger
- 1 tsp garam masala
- salt and pepper to season
- chopped coriander leaves to garnish
- Heat the oil in a frying pan & add the cinnamon stick, bay leaf, cloves, cardamom and 2 tsp of cumin seeds to it. Saute for 30 seconds.
- Now add the chicken pieces to the oil and stir. Add required amount of salt and pepper at this stage and let the chicken release its own juice to cook. Add 100 ml water to the chicken and put the heat in medium. Wait till all the water is absorbed from the chicken.
- Meanwhile, grind the green chillies, ginger, garam masala and 2 tsp of cumin seeds to a coarse. Keep aside.
- Let the chicken roast in the pan till it turns golden. Now add the yoghurt at this stage and simmer the heat. Let all the yoghurt get absorbed.
- When the chicken has left with very less moisture, add the ground mix and coat well with the chicken. Switch off the heat after a minute. Serve hot with any variety rice and Raita.