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Published 2017
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.
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.
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.
Heat the