Thursday, 24 August 2017


Murg Banjara….I think this is one of my most tasty recipe from lazy Sunday kitchen. But why this dish is called Banjara! Actually Banjara is a community, usually they are referred as a people who move from one place to another, instead of living in one place. We can found this community the northwestern belt of the Indian subcontinent and now spread all over the India.

Banjara art is rich and includes lots of performance arts like dance, folk music, rangoli and painting. Their culture is full of vibrancies. And this is the similarity with my dish, Chicken Banjara which is rich with spices.
If you want you can give a name but I like to call it Chicken Banjara.
In my website you can get one more banjara named recipe that is Chicken Banjara Kebab. Both are completely different, this one is with gravy what we called side dish and obviously kebab is a starter.

Ingredients:

Chicken – 600 gms
Chopped onion – 2 medium
Cherry tomato – 8-10 pcs
Capsicum – 1 medium
Saffron – 1 pinch
Kasuri methi (Dry fenugreek leaves) – 1 tbsp
Curd – 3 tbsp
Ginger-garlic paste – 2 tsp
Kashmiri red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Mace powder – ¼ tsp
Salt
Sugar – 1 pinch
Ghee – 2 tsp
White oil – 2 tbsp
Butter – 1 tsp
Bay leaf
Murg Banjara
Murg Banjara

Preparation:

Marinade the chicken with curd, ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, mace powder and keep aside for half an hour.

Heat ghee and oil in a pan with bay leaf and chopped onion. Fry till golden.

Now add marinated chicken and mix it gently. Add one pinch of sugar and salt as per taste and mix it. Add little water and cover it till the chicken is cooked.

Heat butter in another pan and put capsicum and tomato. Here I used cherry tomato. If cherry tomato is not available, you can you use normal tomato. Toss it gently for only 1-2 minutes. Put this tossed vegetables in the chicken. Add saffron and kasuri methi and mix. Switch off the oven and keep it covered for 10-15 minutes.


Serve with pulau or paratha as you like.

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