Healthy Bhunney Murg Ke Pasanday is a healthier version of a popular Mughlai dish where the chicken is marinated and then cooked with freshly ground spices.
This dish is a burst of flavors and can be made for almost any day after all who doesn’t love chicken?
Bhunney Murg ke Pasanday was a dish which was served in the court of the Mughal emperors.
This recipe is unique in taste because of the special masala mixture called bhunno and makes a great treat to all the people celebrating Ramzan.
Chicken is rich in Vitamin B. B vitamins are useful for boosting immunity and regulating digestion.
So try out this recipe and let us know how you liked the dish.
Bhunney Murg Ke Pasanday
- 500 grams chicken breast strips
- 1 tbsp ghee
- 1 tsp oil
- 1 tsp saffron
- 1 tbsp water lukewarm
- ½ cup yoghurt
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1¼ tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp salt
- ¼ tsp black cumin seeds
- 2 tbsp besan
- ¾ tsp cardamom powder
- ½ tsp black pepper powder
- ¼ tsp black cardamom powder
- ¼ tsp mace powder
- ¼ tsp nutmeg powder
- ¼ tsp kebab chini powder
- ¼ tsp patthar phool powder
- ¼ tsp star anise powder
To make saffron water, soak the saffron in a small bowl of lukewarm water.
Mix all the ingredients under marination with saffron water and make a smooth paste.
Add chicken strips to the marination and let it marinate for minimum 45 minutes.
Heat the ghee in a pan. Add all the spices under Bhunno and roast them on medium heat until it emits a unique aroma
Add marinated chicken to it and fry until it’s half cooked (Approximate 5 minutes)
Put the chicken into the skewers.
Heat another pan and add 1 tsp oil to it.
Once the oil is hot enough add fry chicken from both the sides till golden brown.
Serve as a starter with your favourite chutney.