Chicken, a relished dish the world over. It can be cooked in a variety of recipes and yet be a unique platter in its’ own way. It can be roasted, fried, boiled skewered or any more methods one can fancy. The result is always palatable.
One such method in cooking is by making a pot roast. It’s a simple cooking method, but which enables the flavors of the spices & herbs used to ooze out and add to the final product of ‘Bhuna Murg’.
For this dish you may cook a boneless chicken or otherwise. I recommend a small (400 gms, dressed) chicken cut in to EIGHT pieces. Or, you may select 06 legs of similar size.
You will require:
1. Chicken, as suggested.
2. Onion diced, 04 cups.
3. Fresh coriander leaves, 04 Tps.
4. Green Chili diced, 02 Tps.
5. Ginger Garlic paste, 02 tps.
6. Green Cardamom, 06 pcs-retains the peels and crush seeds to powder.
7. Curd/Yogurt, beaten 1 cup.
8. Red Chili powder, 02 tps or as per your taste.
9. Turmeric powder, 01 tps.
10. Dry Coriander powder, 02 tps.
11. Branded Chicken Masala, 01+1/2 tps.
12. Jeera/Cumin,powder 02 tps
13. Javitri /dry Mace flower, 5-6 strands
14. Salt to taste.
15. Cooking oil
16. Water.
17. Juice of 01 lemon/lime
METHOD
1. Marinade the chicken for 30mts in: Half of the lemon juice, half of all the dry spices, Ginger Garlic paste and 1/2 cup Curd/Yogurt.
2. In a wok on medium flame pour in 75ml of oil and on heating put in the ginger garlic paste, green chili and stir fry.
3. As the green chili starts to fry put in all of the Onion and stir fry till transparent.
4. Throw in all of the remainder dry masala, the cardamom peels; half of the fresh coriander, a little salt and stir fry the Onions till they start to turn pink. Pour in a few tea spoons full of water and blend the masala till it starts to brown. This will also help you to get extract of Red chili oil. Add a couple spoons of oil, if needed.
5. Put in the marinated chicken, mix and stir fry till the chicken begins to form a fried golden outer crust. Add the rest of the curd/yogurt & stir fry, to ensure the masala does not stick to the bottom of the wok. Adjust salt. Continue adding water, few spoons at a time, ensuring the chicken is cooked. This phase of the cooking is by stirring all the time, gently. The final product is a masala covered chicken.
6. Check, when chicken is well done, pour in the lemon juice & remainder of the fresh coriander. Blend. Remove to serving platter and dust the dish with crushed cardamom powder.
Best served hot with Phoolka /tandoori Roti.
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