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Saturday, September 5, 2015

Doi O KanchaLonka Murgi(Bengali style yoghurt and green chilli Chicken curry)

Most Bengalis love their "Murgi"(Chicken) as much as they love their fish. There are also numerous ways to make a delectable "Murgir Jhol" or chicken curry in Bengali cuisine. Just like there are Chicken Chanp, Chicken Rezala etc etc. for special occasions, there are also many simple chicken curry recipes for everyday cooking which can be cooked with few ingredients yet it'll turn into a flavourful chicken curry. One such recipe is Doi O KanchaLanka Murgi, a staple and regular in my household, where yoghurt(doi in bengali) and green chillies(KanchaLanka in bengali) are the two main components of this delicious chicken curry. I have no idea about the authenticity of this recipe, but I cook it this way and all my family members lick their plate off every time. So you all can try it, hope you all will like this recipe, too.

You Need :
Chicken : 1 kg.
Potato : 2, cut into big chunks
Onions : 2, thinly sliced
Green chilli : 4, slitted{use as per your heat tolerance level or depending on how spicy the chilli is what you're using}
Tomato : 2, medium, chopped
Turmeric Powder : 2 tsp.
Cumin Powder : 2 tsp.
Coriander Powder : 2 tsp.
Oil : 2 tblsp.
Ghee : 1 tsp.
Garam Masala : 1 cinnamon stick, 3-4 cardamoms, 3 cloves{slightly roasted and grounded}
For Marination :
Yoghurt(doi) : 3/4 cup
Mustard oil : 1 tblsp.
Salt : 1 tblsp.
Spices needed to make paste :
Green chillies(KanchaLanka) : 4{use as per your heat tolerance level or depending on how spicy the chilli is what you're using}
Ginger : 1 inch pieces
Garlic : 4-5 fat cloves
Coriander leaves : 1/3 cup

How To :
  • Grind green chillies, ginger, garlic and fresh coriander leaves to a smooth paste in a blender, using a very little water. Marinate the chicken pieces with the above paste, yoghurt, salt and 1 tblsp. mustard oil. Keep aside for at least 30-45 minutes.  
  • Heat oil in a pan, fry the potato pieces with a pinch of turmeric and salt till golden brown. Keep aside. In the same oil, temper with 1-2 bay leaves, cinnamon and cardamoms, when spices start to crackle, add slitted green chillies and sliced onions. saute till onions turn golden brown, add a pinch of sugar at this moment. Fry the onions some more, then add marinated chicken and mix well.
  • Continue stirring and sauteing for 3-4 minutes or till aromas from raw spices goes away, then add cumin, coriander, turmeric powder and chopped tomatoes. Mix well everything. Add 1 tso. of sugar at this time. Saute till tomatoes get mixed with chicken pieces and oil start to separate. It will take another 5-6 minutes.
  • Add fried potatoes and stir for another 2-3 minutes, then add about 2 cup of hot water into the chicken. Let the water boil, then season with salt and cover the pan with lid and in medium flame, let it cook. When chicken and potatoes are cooked and you have your desired consistency of gravy, add 1 tsp. of ghee and 1 tsp. of slightly roasted garam masala to the curry. Cook for another 2-3 minutes and remove from heat. 
  • Doi O KanchaLanka Murgi is ready to serve.

Enjoy with white steamed rice or pulao, your choice but enjoy hot..............................  


Saturday, September 05, 2015 / by / 1 Comments

1 comment:

Thanks for visiting my blog and for your valuable feedback. This means a lot to me...

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