For me, rainy weather envelops the world in a cloak of romance, and I eagerly anticipate the joy of sharing a delicious meal with my loved ones. The earthy aroma of wet soil mingles with the gentle patter of raindrops, filling me with an exhilarating sense of wonder that stirs my creativity. During the monsoon season, my cravings often gravitate toward rich, flavorful “Bhuna” gravies, showcasing tender chicken or succulent mutton as the centerpiece. I revel in the beauty of letting the thick, luscious roasted sauce take center stage, and there’s no better accompaniment than flaky parathas paired with fragrant biryani rice. My beloved recipe for Bhuna Murg captures all the essential flavors and tastes, making it a truly satisfying experience. Though the preparation might seem a bit involved, I assure you that the end result will be worth every moment spent. Why not treat yourself to this delightful dish this weekend? The experience will be even more magical if the skies open up and the rain begins to fall!
Ingredients:
Prep Time – 25 minutes
Cook Time – 50 – 60 minutes
Serves – 3
Chicken ( curry cut ) – 750 gms
Onions – 400 gms
Red Chillies – 20 gm
Kasuri Methi – 3 tbsp
For the masala: ( all together – 20 gms )
Peppercorns
Cinnamon ( one small stick )
Black Cardamom
Star Anise
Cloves ( a few )
Coriander seeds
Cumin ( a pinch )
Groundnut Oil – 100 ml
Turmeric – a pinch
Red Chilli powder ( preferably Dhani Chilli ) – 1 tbsp
Coriander powder – 1 tsp
Garam Masala – a pinch
Ginger-garlic paste – 2 tbsp
Salt – to taste
Butter – 2 tbsp
Instructions:
1 ) Wash and clean the chicken and set aside.
2 ) Grind the onions ( leave one big onion aside for frying ), red chillies and Kasuri Methi to a coarse paste.
3 ) Roast all the ingredients for the masala on a Tava or Pan. Roast lightly or simply threaten them with heat and let them cool.
4 ) Slice one onion and set aside.
5 ) Heat a little oil in a kadhai and deep fry the sliced onion till it gets dark brown or charred. Set aside.
6 ) In the same pan, fry the chicken pieces lightly and set aside.
7 ) Grind the ingredients for the masala coarsely. I personally prefer using a pestle to get a good aroma, however feel free to use a grinder if you prefer.
8 ) Take another pan or kadhai and heat the remaining oil. Add the onion, chilli and Kasuri Methi paste and fry till it gets a nice dark brown coat.
9 ) Add the ground spices, turmeric powder, ginger-garlic paste and fry further on a slow flame for five minutes.
10 ) Add the Chicken pieces, coriander powder, red chilli powder, salt and mix well. Add the remaining oil from step 5. Add three cups ( approximately 300 ml ) of water. Cover with a lid and let it cook for 25 minutes on a slow flame. Keep checking in between.
11 ) Once done. Check for whether the chicken is cooked. Add a pinch of garam masala and give it a boil for 5 minutes.
12 ) Remove from flame. Add the fried onion and mix well. Top it up with butter and serve with Paratha or Biryani Rice.
