Alu Bukhara Murgh Recipe - Chicken With Indian Plums
A non-veg Pakistani recipe with chicken - cut into medium pieces, alu bukhara - (indian plums), alu bukhara - pureed. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Alu Bukhara Murgh recipe, firstly wash and clean chicken pieces nicely under running water
chicken - cut into medium pieces(500 grams)alu bukhara - (indian plums)(2)alu bukhara - pureed(1/2 tablespoon) - 2
In a large mixing bowl, add curd and whisk it well
curd (dahi / yogurt)(1/4 cup) - 3
Add 1 tablespoon each of ginger & garlic paste, green chilli paste, pureed plum, salt, red chilli powder and mix well
alu bukhara - pureed(1/2 tablespoon)ginger - paste(1 tablespoon)garlic - paste(1 tablespoon)green chilli - adjustable(1)green chilli - paste(1 teaspoon)onion - paste(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1/2 tablespoon)red chilli powder(1/2 teaspoon)salt - as required - 4
Mix the chicken pieces with the curd mix and marinate for about an hour
chicken - cut into medium pieces(500 grams)curd (dahi / yogurt)(1/4 cup) - 5
For marination you can cling wrap the bowl and keep it in the refrigerator for about 1 hour
- 6
Heat oil in wok/kadhai on medium flame and add all whole spices - bay leaf, shahi jeera, cloves, black pepper, green cardamom, black cardamom, cinnamon stick into it and wait till they crackle
chicken - cut into medium pieces(500 grams)green chilli - adjustable(1)green chilli - paste(1 teaspoon)bay leaf (tej patta)(1)cloves (laung)(2)whole black peppercorns(2)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(2)inch cinnamon stick (dalchini)(1) - 7
Now add the remaining ginger garlic paste and sauté for a while
ginger - paste(1 tablespoon)garlic - paste(1 tablespoon)green chilli - paste(1 teaspoon)onion - paste(1/2 cup) - 8
Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in colour
ginger - paste(1 tablespoon)garlic - paste(1 tablespoon)green chilli - paste(1 teaspoon)onion - paste(1/2 cup) - 9
Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well
chicken - cut into medium pieces(500 grams)onion - paste(1/2 cup) - 10
Gradually, the curd will start loosing water and the curry shall look thin
curd (dahi / yogurt)(1/4 cup) - 11
Keep the flames high and keep mixing in regular intervals till the curd reduces
curd (dahi / yogurt)(1/4 cup) - 12
Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again
green chilli - adjustable(1)green chilli - paste(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1/2 tablespoon)red chilli powder(1/2 teaspoon) - 13
Cover the lid and allow the chicken to cook till oil starts leaving the sidesof the kadai
chicken - cut into medium pieces(500 grams) - 14
You can adjust the quantity of oil if required
salt - as requiredsunflower oil - as required - 15
Once the gravy looks golden in colour and oil starts oozing out well, add in some warm water (around 3/4 cup), stir and adjust salt according to taste
salt - as required - 16
Cover the lid again and let the curry cook till chicken softens
chicken - cut into medium pieces(500 grams) - 17
Garnish with fresh coriander and serve hot
coriander powder (dhania)(1/2 tablespoon) - 18
Serve the delicious Alu Bukhara Murgh recipe with Butter Garlic Naan or Pudina Tawa Paratha and Kachumber for a weekend lunch or dinner
alu bukhara - (indian plums)(2)alu bukhara - pureed(1/2 tablespoon)garlic - paste(1 tablespoon)
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Alu Bukhara Murgh Recipe - Chicken With Indian Plums
A non-veg Pakistani recipe with chicken - cut into medium pieces, alu bukhara - (indian plums), alu bukhara - pureed. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
18 steps- 1
To begin making the Alu Bukhara Murgh recipe, firstly wash and clean chicken pieces nicely under running water
chicken - cut into medium pieces(500 grams)alu bukhara - (indian plums)(2)alu bukhara - pureed(1/2 tablespoon) - 2
In a large mixing bowl, add curd and whisk it well
curd (dahi / yogurt)(1/4 cup) - 3
Add 1 tablespoon each of ginger & garlic paste, green chilli paste, pureed plum, salt, red chilli powder and mix well
alu bukhara - pureed(1/2 tablespoon)ginger - paste(1 tablespoon)garlic - paste(1 tablespoon)green chilli - adjustable(1)green chilli - paste(1 teaspoon)onion - paste(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1/2 tablespoon)red chilli powder(1/2 teaspoon)salt - as required - 4
Mix the chicken pieces with the curd mix and marinate for about an hour
chicken - cut into medium pieces(500 grams)curd (dahi / yogurt)(1/4 cup) - 5
For marination you can cling wrap the bowl and keep it in the refrigerator for about 1 hour
- 6
Heat oil in wok/kadhai on medium flame and add all whole spices - bay leaf, shahi jeera, cloves, black pepper, green cardamom, black cardamom, cinnamon stick into it and wait till they crackle
chicken - cut into medium pieces(500 grams)green chilli - adjustable(1)green chilli - paste(1 teaspoon)bay leaf (tej patta)(1)cloves (laung)(2)whole black peppercorns(2)cardamom (elaichi) pods/seeds(2)black cardamom (badi elaichi)(2)inch cinnamon stick (dalchini)(1) - 7
Now add the remaining ginger garlic paste and sauté for a while
ginger - paste(1 tablespoon)garlic - paste(1 tablespoon)green chilli - paste(1 teaspoon)onion - paste(1/2 cup) - 8
Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in colour
ginger - paste(1 tablespoon)garlic - paste(1 tablespoon)green chilli - paste(1 teaspoon)onion - paste(1/2 cup) - 9
Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well
chicken - cut into medium pieces(500 grams)onion - paste(1/2 cup) - 10
Gradually, the curd will start loosing water and the curry shall look thin
curd (dahi / yogurt)(1/4 cup) - 11
Keep the flames high and keep mixing in regular intervals till the curd reduces
curd (dahi / yogurt)(1/4 cup) - 12
Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again
green chilli - adjustable(1)green chilli - paste(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1/2 tablespoon)red chilli powder(1/2 teaspoon) - 13
Cover the lid and allow the chicken to cook till oil starts leaving the sidesof the kadai
chicken - cut into medium pieces(500 grams) - 14
You can adjust the quantity of oil if required
salt - as requiredsunflower oil - as required - 15
Once the gravy looks golden in colour and oil starts oozing out well, add in some warm water (around 3/4 cup), stir and adjust salt according to taste
salt - as required - 16
Cover the lid again and let the curry cook till chicken softens
chicken - cut into medium pieces(500 grams) - 17
Garnish with fresh coriander and serve hot
coriander powder (dhania)(1/2 tablespoon) - 18
Serve the delicious Alu Bukhara Murgh recipe with Butter Garlic Naan or Pudina Tawa Paratha and Kachumber for a weekend lunch or dinner
alu bukhara - (indian plums)(2)alu bukhara - pureed(1/2 tablespoon)garlic - paste(1 tablespoon)
Rate this recipe
