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
- Chicken - 500 gm
- Onion chopped - 1
- Onion paste - 1/2 cup
- Ginger garlic paste - 1 tbsp
- Curd - 4 tbsp
- Kashmiri Red chilly powder - 2 tsp
- Coriander powder - 1 tsp
- fennel powder - 1/2 tsp
- Cashew nut paste - 3 tbsp
- Bay leaf - 1
- cloves - 2
- Elaichi - 2
- Cinnamon - 1
- Kesar in milk - 1 tbsp
- Green chillies slit - 2
- Mustard oil
- Ghee
- Salt
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Instructions
- 1. Marinate the chicken with onion paste , ginger garlic paste, curd and salt.
- 2. Heat mustard oil and ghee together in a kadhai.
- 3. Add bay leaf, elaichi, cloves and cinnamon, followed by onion.
- 4. Saute the onions till golden brown. Now add the marinated chicken and stir.
- 5. Cook till half done. Then add the powdered masalas.
- 6. Cook further till almost done and then add the cashew nut paste. Cook till done.
- 7. Add water for gravy, bring upto boil. Add kesar in mill and slit green chillies.Check for salt and serve.
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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.