Name: Bhuna Moorgi
Prep time: 7 min
Cook time: 36 min
Total time: 45 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 large (abour 3 inch) cinnamon stick, broken into smaller pieces; ¼ cup oil (mustard oil goes a long way in deepening the flavor); 1½ teaspoons salt, or to taste; 2 teaspoons ground cumin; 3 or 4 bay leaves; 2 teaspoons sugar; 1 teaspoon cayenne pepper powder (more or less to taste); 3 green chilies (such as Serrano), minced; ½ teaspoon ground turmeric; 4 or 5 green cardamom pods, bruised; Thinly sliced red onions; 3 pounds chicken on the bone or 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces; 1½ tablespoons grated fresh ginger; 1 tablespoon ground coriander; 2 large red onions, thinly sliced; 4 cloves garlic, minced; 4 or 5 whole cloves; 2 tablespoons plain yogurt, beaten till thick; sliced green chilies

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This dish is a classic, usually done in the Indian style of dum cooking, where the meat is browned low and slow and then sealed with a layer of dough and cooked in its own juices until it reaches golden burnished perfection. Preparing this masterpiece is simplified significantly in an Instant Pot®, in which sealed pressure cooking yields great results without any of the fuss.