Alu Bukhara Murgh Recipe - Chicken With Indian Plums Recipe At Home

To begin making the Alu Bukhara Murgh method, firstly wash and wipe down chicken pieces nicely under running moisture.In a large mixing dish, mix in curd and whip it well.mix in 1 tablespoon each of ginger & garlic paste, green chilli paste, pureed plum, table salt, red chilli dusting seasoning and toss together well.toss together the chicken pieces with the curd toss together and seasoning for about an hour.For marination you can cling wrap the dish and keep it in the refrigerator for about 1 hour.burning up fat in wok/kadhai on medium flame and mix in all whole spices - bay leaf, shahi jeera, cloves, black pepper,  green cardamom, black cardamom, cinnamon stick into it and wait till they crackle.Now mix in the remaining ginger garlic paste and sauté for a while.mix in the bulb produce paste and sauté till the raw smell goes off and the toss together starts turning brown in colour.Once the bulb produce starts smelling good, mix in in the marinated chicken along with entire marinade and toss together well.Gradually, the curd will start loosing moisture and the curry shall look thin.

Keep the flames high and keep mixing in regular intervals till the curd reduces.Now mix in coriander dusting seasoning, turmeric dusting seasoning, green chilies and sliced plums and toss together again.lid the lid and allow the chicken to make till fat starts leaving the sidesof the kadai.

You can adjust the quantity of fat if required.Once the curry base looks golden in colour and fat starts oozing out well, mix in in some mildly hot moisture (around 3/4 cup), mix gently and adjust table salt according to palate.lid the lid again and let the curry make till chicken softens.accentuate with just-picked coriander and dish up burning. dish up the inviting Alu Bukhara Murgh method with margarine Garlic Naan or Pudina Tawa Paratha and Kachumber for a weekend lunch or dinner.