The slow roasted chicken or Bhuna Murgh as we call it, has a melt-in-mouth texture with a burst of flavors from all the Indian spices clinging to the succulent pieces of meat.
Another weekend is just knocking on the door and here I am presenting an extremely flavorful dish for the weekend indulgence! This is my slow-roasted chicken with the very flavorful Indian spices and trust me this is gonna be a royal treat!
You may have already started worrying that this would be another extravagant recipe which will make you spend hours inside the kitchen and ruin all the weekend happiness! Fear not ladies and gentlemen! I guarantee you that this recipe will score record low in the difficulty meter and you won’t believe me that it could actually be so simple!
Being an Indian and brought up in a regular Indian household on typical Indian food, it is obvious that I have a natural inclination towards Indian spices. But honestly, sometimes I get so amazed to see how these spices can play with each other and create such wonderful flavors which are distinctively different for different combinations.
If you just get few basic spice combinations right, you are sorted; you can build on them and create wonders!
I have given a long name for this recipe to make it more descriptive and adaptable for those who are not as comfortable as we Indians already are with spices. If you ask us, we simply call it bhuna murgh. Bhuna is the word for sautéing and murgh stands for chicken.
As the name suggests, the chicken is cooked by sautéing in spices on very low flame without adding any extra water unless absolutely necessary.
I had mentioned in the beginning that this recipe is very simple. That’s only because there is not much chopping or stirring involved in it. Once you are done with the minimal prep work, you just have to combine everything in the cooking pan and let it cook on its own.
Just make sure that you are keeping the pan on lowest flame, else the spices will burn giving a bitter taste to the dish and that will ruin everything.
I hope this recipe of mine will make your weekend special and you will thank me if not in comments below but at least in your mind!
- Chicken – 750 gms, use bone-in pieces for this recipe
- Vegetable or Mustard oil – 4 tbsp
- Onion – 2, large, finely chopped
- Tomato – 1, large, finely chopped
- Bell pepper (red/green/yellow) – 1, cut into 1 inch squares [I used red]
- Green chilli – 1, chopped
- Red Chilli powder – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 4 tsp
- Garam masala – 2 tsp
- Turmeric powder – ¼ tsp
- Ginger paste – 2 tsp
- Garlic paste – 2 tsp
- Salt to taste
- Fresh coriander leaves – ½ cup, chopped
- Take a heavy bottomed pan and add the oil to it. Once the oil is hot add the chopped onions and sauté for just couple of minutes.
- Then add the ginger and garlic paste and all powdered spices – turmeric, red chilli, cumin, coriander and garam masala. Give a good stir.
- Add the chicken to the pan and stir to mix everything well. Make sure that all the chicken pieces are coated well with the spices.
- Now cover the pan and cook on lowest flame for 15 minutes.
- After about 15 minutes, add chopped tomatoes and salt. Mix well. The chicken should have released good amount of water, so do not add any more water. Only if you feel that the pan is too dry, add just few splashes of water.
- Now cook the chicken uncovered until it gets tender and all the water is evaporated. This is a dry dish with all the flavorful spices coating the succulent chicken pieces.
- Garnish with freshly chopped coriander leaves and serve hot with flat breads like naan or phulka.