Kala Bhuna Murgh, also known as Annokhi in some regions, is a beloved delicacy in Bengali and Bangladeshi cuisine. The dish is characterized by its deep, dark brown hue, which results from slow-cooking chicken with richly caramelized onions, an array of fragrant roasted spices, and generous amounts of ghee or mustard oil. Unlike other chicken curries, Kala Bhuna is cooked until the gravy thickens and clings to the chicken pieces, intensifying the flavors.

Traditionally, the dish is prepared with whole spices such as black cardamom, cinnamon, cloves, and dry red chilies, which enhance its earthy aroma. The slow-cooking process ensures that the chicken absorbs all the spices, making it incredibly tender and bursting with bold, smoky flavors. Often served with paratha, naan, or fragrant basmati rice, Kala Bhuna Murgh is a dish that embodies the richness and depth of South Asian culinary traditions.