Murshidabadi Murgi: Authentic West Bengal Chicken Curry Recipe
1 hour 5 minutes
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About Murshidabadi Murgi: Authentic West Bengal Chicken Curry Recipe
Indulge in the rich flavors of Murshidabad, West Bengal, with this authentic Murshidabadi Murgi recipe. This tender chicken curry boasts a complex blend of aromatic spices and a creamy cashew paste, creating a truly unforgettable culinary experience. Perfect for a special occasion or a comforting weeknight meal.The recipe's origins trace back to the historic region of Murshidabad, known for its exquisite culinary traditions. This dish showcases the region's love for fragrant spices and rich, flavorful sauces. Prepare to be transported to the heart of Bengal with each bite!Follow this step-by-step guide to recreate this culinary masterpiece at home. With its detailed instructions and expert tips, you'll achieve restaurant-quality results in your own kitchen.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Chicken & Marinades
- 500 gm Chicken bone-in, cut into 1.5-inch pieces
- 1 Onion finely chopped, large
- 1/2 cup Onion Paste
- 2 tbsp Ginger-Garlic Paste
- 4 tbsp Yogurt
- 1-2 tsp Salt to taste
Spices & Aromatics
- 2 tsp Kashmiri Chili Powder for color and mild heat
- 1 tsp Coriander Powder
- 1/2 tsp Fennel Powder
- 3 tbsp Cashews soaked in warm water for 30 minutes, then blended into a paste
- 1 Bay Leaf
- 2 Cloves
- 2 Cardamom Pods green, lightly crushed
- 1 stick Cinnamon Stick
- 1 tbsp Saffron Strands soaked in 2 tbsp warm milk
- 2 Chilies green, slit lengthwise
Fats & Liquids
- 1 tbsp Mustard Oil
- 1 tbsp Ghee
- 1/2 cup Water as needed for desired gravy consistency, or more
Instructions
Marinate the Chicken
- Marinate the chicken pieces with onion paste, ginger-garlic paste, yogurt, and salt. Let it marinate for at least 30 minutes, or preferably longer for deeper flavor.
Sauté Aromatics
- Heat mustard oil and ghee in a large, heavy-bottomed pan or kadhai over medium heat. Add the bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.
Cook the Onions
- Add the finely chopped onion and sauté until golden brown, stirring frequently to prevent burning.
Brown the Chicken
- Add the marinated chicken to the pan and stir well to coat with the oil and spices. Cook until the chicken is lightly browned on all sides.
Add Spices and Simmer
- Reduce heat to low. Add the Kashmiri chili powder, coriander powder, and fennel powder. Stir well and cook for 2-3 minutes, until fragrant. Ensure the spices don't burn.
Add Cashew Paste and Finish Cooking
- Stir in the cashew paste and cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Create the Gravy
- Add water to achieve your desired gravy consistency. Bring to a gentle simmer. Stir in the saffron milk and green chilies.
Season and Serve
- Check for seasoning, adding more salt if needed. Serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for Perfect Murshidabadi Murgi
- For a richer flavor, use bone-in chicken thighs or a combination of thighs and breasts.
- Adjust the amount of Kashmiri chili powder to control the level of spiciness.
- Soaking the cashews enhances their creaminess and helps create a smoother paste.
- Don't rush the cooking process; allowing the flavors to meld slowly is key to this dish's success.
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Recipe Nutrition
Calories: 287kcalCarbohydrates: 11gProtein: 15gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 55mgSodium: 721mgPotassium: 287mgFiber: 3gSugar: 3gVitamin A: 389IUVitamin C: 8mgCalcium: 63mgIron: 2mg
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
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Looks so yummy! Excited to make it.
Looks so yummy! Excited to make it.
Looks so delicious! Thanks for the recipe.
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.
Thanks for the inspiration! Looks tasty.