KitchgrowKitchen growth, made calmer
Start planning free
Indian

Rajasthani Junglee Murgh

Junglee murgh is the Rajasthani camp dish made with almost nothing but chicken, ghee, garlic and dried red chillies.

Published and reviewed by Kitchgrow on 6 September 2026Updated

Jump to recipe ↓
Rajasthani Junglee Murgh

1 hr 5 mintotal

55 min hands-on10 min hands-off

Prep 10 min · Cook 45 min

Serves
2
Difficulty
Easy
Spice
Very High
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

  1. Melt the premium pure ghee in a heavy-bottomed brass pot or a traditional thick kadhai over a steadfast medium flame.

  2. Submerge the whole peeled garlic cloves and the stark dry red chillies into the hot fat. Sauté with a constant, sweeping motion until the garlic develops a deeply toasted golden-brown hue and the chillies boldly puff up, infusing the ghee with their fierce, stinging heat.

  3. With commanding care, lower the bone-in chicken pieces into the intensely aromatic, fiery ghee. Season the meat flawlessly with salt.

  4. Sear the chicken over high heat for 10-12 minutes. Turn the pieces as you go, until the outside forms a firm, well-browned crust.

    10–12 min

  5. Pour in a calculated splash of water to immediately generate thick steam. Tightly seal the pot, locking the moisture inside, and drastically drop the heat to its absolute minimum setting.

  6. Let the meat cook slowly (dum) for 25-30 minutes, without hurrying it. The chicken becomes very tender, braising in its own juices and the heavily spiced ghee.

    25–30 min

  7. Take off the lid. If there is any watery liquid left, cook it off over high heat until the meat is glossy and coated only in a thick red spiced oil.

How to tell it's done

Fall-off-the-bone tender chicken coated in a blazing red, intensely savory and garlicky slick of pure ghee.

Getting it right

Tip

To keep the rugged, historic character of this recipe, leave out onions, tomatoes and ground spices altogether. The dish rests entirely on good meat, hot ghee, sweet garlic and the sharp heat of whole dried chillies.

What to serve it with

Unrivaled when torn into alongside a thick, earthy Bajra Roti to expertly soak up the devastatingly spicy ghee, counterbalanced by stark raw onion slices.