Chicken Banjara Curry Recipe - Chicken Curry Restaurant Style - Murgh Banjara Curry - Varun

Learn how to make Chicken Bajara Curry at home with chef Varun on Get Curried.

A finger licking good dish, the authentic Chicken Banjara Curry Recipe is a chicken curry made with whole spices and a classic base of onions and spices. Serve it along with tandoori roti and jeera rice for a simple weekday lunch.

Banjara literally means Gypsy. Banjara Murgh is cooking the chicken in gypsy style where the spices are not ground into a smooth powder but pounded coarsely using a pestle. This dish is heavily influenced by the Nomadic way of lifestyle . The freshly pounded spices gave it a real authentic flavor. The dish is simple, easy to make, has a nice thick gravy, and really tasty.

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Ingredients:
4 tbsp Vegetable Oil
1 Cinnamon Stick
1 Star Anise
7-8 Pepper Corns
4-5 Green Cardamom
1 Bay Leaf
2-3 Dried Red Chillies
1 cup Onion (sliced)

For Marination
500 gms Chicken
1 tbsp Ginger-Garlic Paste
4 tbsp Curd
1 tsp Garam Masala
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder

2 tbsp Roasted Channa
2 tbsp Poppy Seeds (soaked)
Water
1/2 cup Tomato
Salt
1 cup Chicken Stock

Method: Let's start with heating up the Oil in the Pan and add Cinnamon Stick, Star Anise, Pepper Corns, Green Cardamom, Bay Leaf, Dried Red Chillies, Onion (sliced).
In the Mean time let's marinate the chicken for which add the Chicken in the bowl with Ginger-Garlic Paste, Curd, Garam Masala, Red Chilli Powder, Turmeric Powder. Next, mix it together properly. Now prepare the paste for which grind the Roasted Channa with Poppy Seeds (soaked) then grind it without water at the beginning then add the water grind it again.
Next, add the Chicken to the Pan with the Onions and mix it properly then add Tomato, Salt, Chicken Stock, Water. Now, let it cook for 15 to 20 minutes then add the Paste and let it cook for 5 to 7 minutes on a high flame

Serve: 2 People

Host: Varun Inamdar
Copyrights: REPL

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