Saturday, 21 June 2014

Murgir Kalia or Bengali Style Spicy Chicken Curry

Chicken:500 gms, cut into 4 to 6 pieces
Mustard oil:5 tbsp
Ghee:1 tbsp
Tomato paste:2,large
Onion patse:2,large
Salt as per taste
Sugar:1 tsp
Turmeric Powder
Cumin-coriander powder:1 tsp
Whole red chili:1-2
Kashmiri red chili powder:1/2 tsp
Red Chili Powder:1 tsp
Warm water:1/2 cup
Bay leaves:2
Garam masala(Everest's) Powder:1/4 tsp
Black Cardamom:1,crushed
Green Cardamom:2,crushed
Cinnamon:2 sticks
Ginger-Garlic Paste:3 tsp

Clean & wash chicken,drain the water.

Marinade the chicken with 1 tbsp of mustard oil,few pinches of salt & turmeric powder & 1/2 tsp of Kashmiri red chili powder 

& keep it in refrigerator for overnight or at least for one hour.

Heat oil in a kadai over moderate flame & caramelize the sugar.

Temper with bay leaves,whole red chili & whole garam masala.

Saute the onion & tomato paste till oil seperates.

Add ginger garlic paste & cumin-coriander powder,turmeric,red chili powder(both).

Stir to mix well and cook for few minutes.

Add the chicken pieces and cook in medium flame.

Add warm water,check the seasoning,stir well so that the gravy doesn't stick to the bottom of the kadai.

Cook till the gravy thickens and chicken becomes tender.

Add the ghee & nutmeg powder,stir it well.

Remove from the flame.

Serve hot with steamed rice.

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