How to make Bhuna Murgh Anda Masala - Chicken and boiled eggs cooked with a spicy masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Eggs (अंडे)

Cuisine : Indian

Course : Main Course Chicken

Bhuna Murgh Anda Masala Recipe Card

Bhuna Murgh Anda Masala

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Bhuna Murgh Anda Masala checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Chengfu Chicken, Chicken in Tamarind Sauce with Jasmine Rice . You can also find more Main Course Chicken recipes like Chicken and Roasted Pepper Ragout, Chandi Korma, Opor Ayam, Kesari Shahi Chicken.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bhuna Murgh Anda Masala Recipe

  • Boneless chicken breasts thinly sliced 2

  • Eggs boiled 4 peeled

  • Bhuna masala 130 grams

  • Onions sliced 2 medium

  • Fresh coriander leaves 4 sprigs

  • Red capsicum thinly sliced 1/2 large

  • Yellow capsicum thinly sliced 1/2 large

  • Juice of 1 lemon


Step 1

Heat a non-stick pan, add onions, chicken and bhuna masala, mix well and sauté. Add ½ cup water, cover and cook till chicken is done.

Step 2

Halve the eggs vertically and cut each half into 3 vertical slices. Add most of these pieces to the chicken and mix.

Step 3

Chop 3 sprigs of fresh coriander leaves. Add red and yellow capsicums, lemon juice in the pan and mix. Add coriander leaves and mix.

Step 4

Transfer into a serving bowl, arrange the remaining egg slices on top. Garnish with a sprig of fresh coriander and serve hot.