id="wpurp-container-recipe-28876" data-id="28876" data-permalink="https://www.spoonforkandfood.com/alu-bukhara-murgh-chicken-cooked-with-indian-plums-recipe/" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.spoonforkandfood.com/wp-content/uploads/2016/08/alu-bukhara-murgh-chicken-cooked-with-indian-plums.1024x1024-3.jpg" data-servings-original="4" class="wpurp-container" style="margin:0 auto !important;padding-top:10px !important;padding-bottom:0px !important;padding-left:10px !important;padding-right:10px !important;max-width:600px !important;position:static !important;background-color:#ffffff !important;border-width:1px 0 0 0 !important;border-color:#aaaaaa !important;border-style:solid !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
| Prep Time | 60 minutes |
| Cook Time | 40 minutes |
| Servings |
helping
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Ingredients
- 1 kg Chicken cut into medium pieces
- 2 – 3 Plums Alu Bukhara / Indian (sliced)
- 1 tbsp Pureed Alu Bukhara
- 1/2 cup Curd
- 2 tbsps Ginger paste
- 2 tbsps Garlic paste
- 2 Green chili
- 1 tsp chili paste Green
- 1 cup Onion Paste
- 3/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp chili powder Red
- 1.5 tsps Salt
- 1 cup Cooking oil
Ingredients
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Instructions
- Wash and clean chicken pieces nicely under running water.
- In a large mixing bowl, add curd and whisk well.
- Add 1 tbsp each of ginger & garlic paste, green chili paste, pureed plum, little salt, red chili powder and mix well.
- Mix the chicken pieces with the curd mix and marinate for about an hour. For marination you can cling wrap the bowl and keep it in the refrigerator for 1 hour.
- Heat oil in wok and add all whole spices into it and wait till they crackle.
- Now add the remaining ginger garlic paste and saute for a while.
- Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in color.
- Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well.
- Gradually the curd will start loosing water and the curry shall look thin. Keep the flames high and keep mixing in regular intervals till the curd reduces.
- Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again.
- Cover the lid and allow the chicken to cook till oil starts leaving the sides.
- You can adjust the quantity of oil if required.
- Once the gravy looks golden in color and oil starts oozing out well, add in some warm water (around 3/4 cup), stir and adjust salt according to taste.
- Cover the lid again and let the curry cook till chicken softens.
- Garnish with fresh coriander and enjoy with Biryani/ Roti or just plain rice.
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