Alu Bukhara Murgh Recipe - Chicken With Indian Plums

Step 1: To begin making the Alu Bukhara Murgh recipe, firstly wash and clean chicken pieces nicely under running water

Step 2: In a large mixing bowl, add curd and whisk it well

Step 3: Add 1 tablespoon each of ginger & garlic paste, green chilli paste, pureed plum, salt, red chilli powder and mix well

Step 4: Mix the chicken pieces with the curd mix and marinate for about an hour

Step 5: For marination you can cling wrap the bowl and keep it in the refrigerator for about 1 hour

Step 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

Step 7: Now add the remaining ginger garlic paste and sauté for a while

Step 8: Add the onion paste and fry till the raw smell goes off and the mix starts turning brown in colour

Step 9: Once the onion starts smelling good, add in the marinated chicken along with entire marinade and mix well

Step 10: Gradually, the curd will start loosing water and the curry shall look thin

Step 11: Keep the flames high and keep mixing in regular intervals till the curd reduces

Step 12: Now add coriander powder, turmeric powder, green chilies and sliced plums and mix again

Step 13: Cover the lid and allow the chicken to cook till oil starts leaving the sidesof the kadai

Step 14: You can adjust the quantity of oil if required

Step 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

Step 16: Cover the lid again and let the curry cook till chicken softens

Step 17: Garnish with fresh coriander and serve hot

Step 18: Serve the delicious Alu Bukhara Murgh recipe with Butter Garlic Naan or Pudina Tawa Paratha and Kachumber for a weekend lunch or dinner