Get ready to embark on a culinary adventure with Fiji-style Jungli Murga Surwa. This traditional dish combines tender chicken with fragrant spices, creating a burst of flavours that will transport you to the beautiful islands of Fiji. Follow this guide to create a mouth-watering Jungli Murga that will impress your taste buds. Let’s get started.

Photo Credit: Youtube


– 1 whole chicken, cut into pieces

– 2 tablespoons vegetable oil

– 2 onions, finely chopped

– 4 cloves of garlic, minced

– 1-inch piece of ginger, grated

– 2 tomatoes, finely chopped

– 2 green chilies, sliced (adjust according to your spice preference)

– 1 teaspoon turmeric powder

– 1 teaspoon meat masala powder

– 1 teaspoon cumin powder

– 1 teaspoon coriander powder

– 1 teaspoon red chili powder (adjust according to your spice preference)

– Salt to taste

– Fresh cilantro leaves, for garnish


1. Heat vegetable oil in a large pan or pot over medium heat.

2. Add the finely chopped onions and sauté until they turn golden brown.

3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

4. Add the finely chopped tomatoes and sliced green chilies to the pan. Cook until the tomatoes soften and release their juices.

5. Sprinkle turmeric powder, cumin powder, meat masala powder, coriander powder, red chili powder, and salt over the mixture. Stir well to combine the spices with the other ingredients.

Cooking the Jungli Murga:

1. Add the chicken pieces to the pan and coat them evenly with the spice mixture. Cook for a few minutes, stirring occasionally, until the chicken starts to brown.

2. Reduce the heat to low, cover the pan, and let the chicken simmer in its own juices for about 30-40 minutes. Stir occasionally to prevent sticking.

3. After 30-40 minutes, remove the lid and increase the heat to medium. Cook for an additional 10-15 minutes, stirring occasionally, until the chicken is cooked through and the gravy thickens a bit.

4. Taste and adjust the seasoning if needed. 

5. Enjoy your spicy Jungli Murga Surwa with rice, roti or puri. 

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