Chicken with stir-fried spices

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Bhoja Murgi is north-east India’s equivalent of chicken bhuna. Like many of the region’s recipes, it uses fewer spices and the flavouring comes from stir-frying the onion, ginger and garlic purée for a prolonged period, which lends a delicious toasted aroma.

Ingredients

  • 675 g/ lb boned chicken thighs or breasts, skinned and cut into 5cm/1in cubes
  • juice of

Method

  1. Put the chicken in a large mixing bowl and sprinkle with the lime juice and salt. Stir to coat the chicken, then cover and set aside for 15-20 minutes.

  2. Purée the onion, ginger and garlic in a blender or food processor. Alternatively, use a large knife to very finely chop the ingredients, then scrape and crush to form a paste.

  3. Heat the