Murgh Gharana

One of my personal favorite dish Chicken Gharana/Chicken curry which famous all over India and in Arabian countries, fragrant, aromatic and mild spicy with traditional condiments.

Ingredients of making the Chicken

  • 1 kg W/O skin chicken, cut into eight pieces

For the marination

  • 2 tablespoons ginger garlic (Paste)
  • 1 tsp Lemon Juice
  • Salt to taste

For the curry

  • 4 Onions (medium sized , chopped)
  • 10 cloves garlic
  • 1½ inches ginger (piece of)
  • 3 – 4 Chilies, Green (Adjust the spice as required)
  • 1 tbsp Cumin Seeds
  • 2 bay leaves
  • ½ cinnamon (Stick)
  • 4 – 5 Cardamoms
  • 8 – 10 Peppercorns
  • 4 – 5 Cloves
  • 4 Tomatoes (medium sized, chopped)
  • ½ tsp turmeric (Powder)
  • 1 tsp chili powder, Red (optional; adjust the spice as required)
  • 2 tbsp coriander (Powder)
  • 1 tsp garam masala(Powder)
  • Salt to taste

For tempering the chicken

  • 1 tbsp ghee (Clarified)
  • 2 Chilies ,Green  (slit lengthwise)
  • ½ inch ginger (piece , julienne)
  • Chopped coriander (for garnishing)

Method of making the Chicken Gharana

  1. Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
  2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.

Method of making the chicken

  1. In a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.
  2. Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken.
  3. Once the curry is ready, put off the gas,
  4. Tempered the curry as described above and serve hot garnished with chopped coriander, shredded ginger. Best Combination is with Tandoori Roti or with steam rice.
  5. Enjoy your dish which is simply means Chicken curry, this is very common dish and been eaten in every house form the centuries, that’s the reason i gave the name Murgh Gharana.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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