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 |
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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