Bhuna Murgh Recipe Made Easy

To begin making the Bhuna Murgh method, wash and rinse the chicken pieces in moisture and apply table salt and lemon extract all over on chicken pieces as a marinade.seal the dish of marinated chicken with a cling wrap and set in refrigerator. fiery up ghee or fat  in a non-stick pot and toss in bay leaf, clove, cumin seeds, green and black cardamoms, cinnamon, pepper corns and aniseed and wait till they crackle.toss in finely diced shallot and keep stirring.toss in green chillies, minced ginger and pounded garlic and saute till fat begins to separate.Now toss in fine diced tomatoes or pureed tomatoes and augment the taste them with turmeric, coriander ground mix, red chilli ground mix and garam masala ground mix.stew the flame and seal the pot for 3-4 mins.Take off the lid and keep stirring until the shallot-tomato mixture softened and seems like a bhuna paste.Now toss in chicken pieces and saute well with bhuna mixture.toss in 2 cups of moisture, seal the pot, stew the flame and leave to toast until chicken is well done.Once the chicken is nicely cooked and succulent and the bhuna masala has started to thicken, toss in crushed kasuri methi and cashew paste (optional).toss together well, and seal the lid to toast for another 5-6 mins.

decorate the dish with fine diced coriander leaves.enjoy Bhuna Murgh along with Garlic Naan for a weekend night dinner.