In memoriam : Rummana Zaman

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Murgi Keema Diye Alu Bhuna (Ground Chicken Curry)



Serves four to five people.

Ingredients:
  • Ground chicken - 500 gm
  • Diced large potatoes - 2
  • Chopped onions - 2 cups
  • Ginger paste - 2 teaspoons
  • Garlic paste - 2 teaspoons
  • Ground turmeric - 1 teaspoon
  • Chili powder - 2 teaspoon
  • Coriander powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Garam masala powder (cinnamon, cardamom and cloves) - 1 teaspoon
  • Bay leaf - 1
  • Cinnamon stick - 1
  • Green chili - 4 to 5
  • Fried cumin powder - ½ teaspoon
  • Ghee - 1 teaspoon
  • Salt - 2 teaspoons
  • Oil - ¼ cup
Preparation:
  • Clean and rinse the ground chicken.
  • Boil the chicken with turmeric, salt, garlic and ginger in 1 cup of water in a covered pot.
  • Heat oil in a pan and brown the onions.
  • Fry the cinnamon, bay leaf and diced potatoes.
  • Stir in the chili powder, coriander powder and cumin powder.
  • Mix in 2 tablespoons of water.
  • Add the boiled chicken and let it simmer over low heat.
  • Once the chicken starts to turn brown, add the green chili and garam masala.
  • Pour in ½ cup of water and cover.
  • Cook over low heat for 5 to 6 minutes.
  • As the gravy thickens, stir in the ghee and garnish with fried cumin powder.
  • Serve hot with paratha or roti.