Bhuna Murg is a dry chicken curry prepared with fresh flavours of ginger, garlic and Indian spices. The word bhuna refers to the process of cooking where meat is cooked in an oil without water. This cooking method is used to cook the meat in its own juices and get the deep strong flavours.
This is actually very easy to make a chicken dish, the only difference is the use of spices and the order in which you add them. The recipe originates from Punjab in Northern India.
It is traditionally prepared in metal pans with lots of stirring to get the authentic taste and flavour from the spices.
So here’s the recipe for a rich, dark and delicious, Bhuna Murg
To prepare the Bhuna
Finely sliced onions – 4
Ginger garlic paste- 2 tbsp
Green chillies chopped
Tomatoes for base- 3 chopped
1 Kg trimmed, cleaned and drained chicken wings
Salt as per your taste
Red Chile powder – 1 tbsp
1 small bowl of plain yoghurt
Spices for texture
1 tsp Caraway Seeds
1/2 Tsp Mace
2 Bay leaf
Dry Red Chili,
Fennel and cumin seeds – 1 tbsp
Black paper powder- 2 tbsp
Turmeric powder – 2tbsp
Coriander leaves or cilantro- 2 tbsp chopped
Fried onions chopped
To prepare the spice blend, heat the oil in a pan or in a wok.
Add the whole spices in it. Saute the onions till it turns light brown. Then add ginger garlic paste and saute them till golden.
Cook on low flame for 2-3 minutes. Then add the turmeric powder in it. Dry roast the whole spices on low heat till you get the aroma.
Stir in all spices such as red chilli powder, salt and coriander powder. Now add this spice blend to the plain yoghurt.
Cook the chicken wings and saute them on high heat for 3-4 minutes. Cover this mixture and stir it on a low heat for half an hour. Add little water only if required. Try to keep the mixture thick.
Stir the mixture continuously and cook on low heat till you see oil starts oozing out to the surface. Cook it until the chicken is tender. You will get the deep reddish colour gravy with chicken pieces. Take it down from the stove. Do not overcook it.
Garnish it with fried onions and chopped coriander.
Tip: Chicken Bhuna must be cooked till it gets reddish brown, and never yellowish in colour. If it is yellow, either the Bhuna doesn’t prepare well. The tip is to saute the Bhuna in the spices and oil till the onion turns brown.