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Alleppey Festival Murgh Banjara
🇮🇳 Indian

Alleppey Festival Murgh Banjara

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Alleppey cooking — Alleppey Festival Murgh Banjara brings a banjara touch with a classic soup finish. About 40 minutes from fridge to table.

Prep 10 min Cook 30 min Serves 4 Hard

Ingredients

  • Chicken500 g, curry cut
  • Garam Masala1/2 tsp
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Vegetable Oil2 tbsp

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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