Murshidabadi Murgi
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This is a recipe from the region called Murshidabad from West bengal. Chicken cooked in spices and onion paste.
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Ingredients
- 500 gm Chicken
- 1 Onion chopped
- 1/2 cup Onion paste
- 1 tbsp Ginger garlic paste
- 4 tbsp Curd
- 2 tsp Kashmiri Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp fennel powder
- 3 tbsp Cashew nut paste
- 1 Bay leaf
- 2 cloves
- 2 Elaichi
- 1 Cinnamon
- 1 tbsp Kesar soaked in milk
- 2 Green chili slit
- 1 tbsp Mustard oil
- 1 tbsp Ghee
- 1-2 tsp Salt or as per taste
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Instructions
- Marinate the chicken with onion paste, ginger garlic paste, curd and salt.
- Heat mustard oil and ghee together in a kadhai.
- Add bay leaf, elaichi, cloves and cinnamon, followed by onion.
- Saute the onions till golden brown. Now add the marinated chicken and stir.
- Cook till half done. Then add the powdered masalas.
- Cook further till almost done and then add the cashew nut paste. Cook till done.
- Add water for gravy, bring upto boil. Add kesar in mill and slit green chillies.Check for salt and serve.
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Recipe Nutrition
Calories: 287 kcal | Carbohydrates: 11 g | Protein: 15 g | Fat: 21 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 55 mg | Sodium: 721 mg | Potassium: 287 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 389 IU | Vitamin C: 8 mg | Calcium: 63 mg | Iron: 2 mg
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Sreemoyee Bhattacharjee
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Absolutely love Bangla cuisine…..Esp the mustard oil flavor…Will try this one with paneer or Soyabean substitution….Sreemoyee…Love all ur recipes very much.