Go Back

Bhuna Murgh/Chicken

Course: Side Dish
Cuisine: Indian, North Indian


Bhuna spice blend:

  • 6-7 whole dry red chillies
  • 3 tbsp whole coriander seeds
  • 6 cloves
  • 2 tsp cumin seeds
  • 2 black cardamom pods cracked open
  • 1 tsp black peppercorns
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground nutmeg
  • 1 inch cinnamon stick

For the Curry:

  • 1 kg chicken wings – trimmed, cleaned and drained
  • Vegetable oil
  • Salt to season
  • 1 cup red onion finely chopped
  • 5 garlic cloves freshly grated
  • 2 inch ginger freshly grated
  • 2 bay leaves
  • ¾ th cup plain beaten yoghurt
  • Chopped coriander/cilantro leaves for garnish


  • To prepare the spice blend, dry roast the whole spices on low heat till you get the aroma (remember, if it smells acrid, it is burnt). Spread on a parchment paper to cool; do not leave the spices in the pan to cool as it continues to roast in the residual heat. Pound in a mortar and pestle or grinder and then add the powdered spices to complete the blend.
  • Clean the chicken wings and pat dry. Take half of the prepared spice blend and add to the wings along with 1 tbsp oil and salt to season. Rub well into the chicken pieces and leave for at least 1 hour or longer if time allows.
  • Mix the remaining spice blend into yoghurt, beat well and keep aside.
  • Place the pressure cooker or a wide, deep pan on medium heat and add 3-4 tbsp oil; brown or sear the chicken wings in batches and keep aside.
  • If necessary, add 1-2 tbsp oil, add the bay leaves and then sauté the chopped onions along with garlic and ginger till light brown.
  • Turn to low heat and add the beaten yoghurt mixed with the spice blend; stir continuously to avoid the curds from splitting and cook on low heat till you notice oil clearing and the mixture turning deeper in colour.
  • Add the chicken wings, season with salt if necessary and cook for 1 whistle. If using a pan, add the wings and cook till 75% done.
  • Open the lid and cook uncovered till the gravy thickens up and coats the chicken pieces well.
  • Garnish with chopped coriander leaves.
  • Serve hot.