East Indian
Murgi Bhuna (Bengali Dry-Roasted Chicken Curry)
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Murgi Bhuna (Bengali Dry-Roasted Chicken Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Marinate the chicken with half the ginger garlic paste, a little turmeric and salt for 20 minutes.
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Heat the mustard oil in a wide, heavy pan until it just smokes, then let it cool slightly and temper with the bay leaf.
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Add the sliced onion and fry until deep brown, about 10 minutes, then add the remaining ginger garlic paste for a minute.
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Add the chopped tomato, red chili powder, turmeric, coriander powder and cumin, and bhunno 10 minutes until the tomato is fully broken down and the oil rises to the surface.
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Add the marinated chicken and sear over high heat 8 minutes, turning often, until the pieces are well browned.
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Add a splash of water, cover and cook 15 minutes, then uncover and cook 5 minutes more over medium-high heat, stirring often, until the masala clings dry to the chicken rather than pooling around it.
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Finish with garam masala, slit green chilies and coriander leaves, and serve hot with rice or roti.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Murgi Bhuna (Bengali Dry-Roasted Chicken Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Murgi Bhuna (Bengali Dry-Roasted Chicken Curry) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 350 kcal
- Protein
- 29 g
- Carbs
- 9 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 480 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Murgi Bhuna (Bengali Dry-Roasted Chicken Curry) takes about 55 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.