Sunday, June 29, 2014

Ka(n)chalonka Murgi

Well...this is not for faint-hearted people ;)
Why? Oh, the main ingredient of this dish is green chilli! This is "Ka(n)chalonka Murgi" aka Bengali style green chilli chicken curry. This is one of my family-favourite and a very easy to cook item without too many spices. If you like spicy food then you are just gonna love it, I bet! But don't worry if you like mild dishes also. Because you can adjust it's spice-level without destroying it's actual flavor.
Green chilli has a beautiful strong aroma that adds extra zing to this item. I am using at least 20 medium-spicy green chillies to my dish. But if you like a mild dish, you can reduce it to 10-12 chillies and de-seed them. Or you can use not so spicy green chillies for the flavor. Coming to recipe now.
Yield 4 servings
Ingredients for "Ka(n)chalonka Murgi":

  1. Chicken 600 gm (medium pieces with bone)
  2. Green chilli 20+4 pieces (I used medium hot chillies)
  3. Coriander leaves 1 bunch 
  4. Onion 2 medium (sliced)
  5. Garlic 8-10 fat cloves
  6. Ginger 1 inch piece
  7. Lime juice 1 table spoon
  8. Sour curd 1/2 cup (beaten with 1/2 teaspoon salt and a pinch of sugar)
  9. Whole garam masala (1 piece cinnamon stick, 3 cardamom pods and 3 cloves)
  10. Salt according to taste
  11. Sugar 1/2 tea spoon 
  12. Turmeric powder 2-3 pinches (optional..I used)
  13. Cooking oil 4-5 table spoon (I used mustard oil)
How to prepare "Ka(n)chalonka Murgi":
  • Wash and pat dry chicken pieces with a kitchen towel.
  • Make a paste with 20 green chillies, coriander leaf, ginger and garlic.
  • Marinate chicken with beaten sour curd, spice paste and turmeric powder (if using). Leave it covered for 30 minutes.
  • Now heat oil in a pan. Add crushed whole garam masala. Let them crack and get fragrant.
  • Add onion slices and pinch of salt. Fry until soft, translucent and lightly pink. Now add marinated chicken. Reduce the heat and cook for 4-5 minutes uncovered. 
  • Cover the pan let it release water and cook. Stir occasionally to avoid burning at the bottom of the pan. Now take out  the lid cook over medium flame until oil separates completely from spices. Now add required salt. Mix well. 
  • Add 1/2 cup hot water and cook covered over medium flame for 4-5 minutes. Add 4 chillies (cut into quarter lengthwise) and sugar . Mix well. Check seasoning. Turn off the heat and add lime juice.
  • "Ka(n)chalonka Murgi" is ready to serve. It pairs well both with roti or rice :)
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4 comments:

  1. eta try korbo for sure tanushree...

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    1. Thank you for visiting my blog Babli di. ..will be waiting for your feedback :)

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