Bhuna murgh

Bhuna murgh

Chicken dry curry

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
3 tablespoons oil or ghee
10 curry leaves, finely crumbled
1/2 teaspoon black mustard seeds
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
2 teaspoons curry powder
1 teaspoon tandoori mix
1 teaspoon ground cumin
1/2 teaspoon Garam masala
1 teaspoon chilli powder or paprika
1/2 teaspoon amchur powder
or 1 tablespoon lemon juice
2 teaspoons salt

Method

  1. Joint the chicken and cut into serving pieces.
  2. Heat the oil in a large frying pan over low heat. Add the curry leaves and the mustard seeds and cook for 1 minute, then add the onion, garlic and ginger and cook until the onion is golden brown, stirring from time to time.
  3. Add the curry powder, tandoori mix, cumin, garam masala, chilli powder and amchur powder. Cook for a further 1 minute, stirring well to combine, then add the salt and lemon juice, if using. Add the chicken and turn to coat in the spice mixture. Cover the pan and cook over low heat until the chicken is tender. Stir occasionally, and if necessary, add some extra hot water, about 60–125 ml hot water. Serve hot with chapatis, parathas or rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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