Name: Murg Malaikari recipe by Chandrima Sarkar at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Chicken- 1 kg (I used with bone medium sized pieces); Paste of 3 medium sized onions; Garlic paste- 1 tsp; Ginger paste- 1 tbsp; Cumin powder- 1 tbsp; Coconut milk- 1 cup; Slit green chilies- 3-4; Turmeric powder- ½ tsp; Kashmiri mirch powder- 1 tsp; Salt; Mustard oil; For the tempering-Whole dry red chilies- 2; Black peppercorn- 1/2 tsp (roughly crushed); Green cardamoms- 4-5 (roughly crushed); Cinnamon- Two 1 ” pieces; Cloves- 3-4; Bay leaf- 1

ABOUT Murg Malaikari RECIPE

Try my ‘Murg Malaikari’, celebrate the Poila day of Bengali new year by cooking this dish for your near and dear ones. And don’t forget to tell me that how was your experience.

Ingredients Serving: 4

Chicken- 1 kg (I used with bone medium sized pieces)
Paste of 3 medium sized onions
Garlic paste- 1 tsp
Ginger paste- 1 tbsp
Cumin powder- 1 tbsp
Coconut milk- 1 cup
Slit green chilies- 3-4
Turmeric powder- ½ tsp
Kashmiri mirch powder- 1 tsp
Salt
Mustard oil
For the tempering-Whole dry red chilies- 2
Black peppercorn- 1/2 tsp (roughly crushed)
Green cardamoms- 4-5 (roughly crushed)
Cinnamon- Two 1 ” pieces
Cloves- 3-4
Bay leaf- 1

Instructions

Heat 4-5 tbsp oil in a deep frying pan. Temper with the ingredients mentioned ‘ for tempering ‘. Add onion paste. Fry for a minute on medium flame, add ginger-garlic paste. Add cumin powder, turmeric powder and kashmiri mirch powder.
Mix and fry on medium flame till oil separates from the masala. Add freshly washed chicken pieces and green chilies. Mix well. Cover and cook for 10 minutes on medium flame. Stir in between. Add 1/4 cup of water and salt. Mix, cover and cook. When chicken is half cooked add coconut milk. Mix and cook with lid on until done. Adjust salt if needed. Remove from heat.

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