Murgh Poshto

In my tryst of exploring all the Indian Cuisines in our Kitchen one very important element was missing and that is Bengali Cuisine so the moment I saw Rajeev Nandagopal's recipe on Sikandalous Cuisine I knew this was going to be the first Bengali Dish I would give a shot at! Rajeev is a master when it comes to cooking and I have followed a lot of his recipes already!

This recipe came out very well indeed; we were a little worried after the marination that it might get too spicy but fortunately it didn't! It was very flavourful, high on spices and mighty delicious!

Ingredients:

1500 grams Chicken (cut into bite-sized pieces)
100 ml Mustard Oil
5 medium sized Onions pureed
6 tbsp Ginger garlic Paste (equal portions)
12 Red Chillies (this can change due to personal capacity!)
Salt

For the Marinade:

2 tbsp Shahi Zeera
2 tbsp Coriander Seeds
2" stick Cinnamon
12 Green Cardamoms
12 Cloves
3 tbsp Poppy seeds
2 tbsp lemon juice
Salt
Dry roast these and make a powder.

Add 10 green chillies crushed in a pestle to this powder.

Method: 

1. Marinate the chicken with the spice mix and 2 tbsp mustard oil overnight.

2. Heat the remaining Mustard oil,add the onion puree and fry till the colour changes to a mild brown.Then add the Ginger-Garlic Paste and Bhunno for another 5-7 minutes to get that perfect Brown colour!

3. Add the marinated chicken with the marinade and red chillies and seal on high for 7-8 minutes.

4. Cook this on low heat for 15-20 minutes.

5. Add water depending on the gravy consistency you desire.

6. Cook till the chicken is thoroughly cooked.

7. Enjoy it with hot tawa rotis and steamed white rice!

8. Thank me later

So till the time we meet again...

Cheers to life...

Till then ride safe and have safe sex...

Hasta la Victoria Siempre...

Jai BoP!

Kasuri Methi Murgh

Kasuri Methi as an ingredient has always been amongst my top favourite spices be it in Allo Sabzi, Paranthas or Pooris! and when I saw this recipe on Sikandalous Cuisine (https://www.facebook.com/groups/sikandalous/)  posted by none other than Dr. Rajeev Nandagopal I just could not resist!

This sounded and looked like a very straight-forward, easy to make and mighty delicious dish! so here it begins...

Ingredients:

1,250 gms Fresh Chicken cut into small pieces
5 tbsp Hung Curd
2 tbsp Lemon Juice
2 tsp Cumin Powder
2 tbsp coriander powder
1 tsp Turmeric Powder
6 tbsp Kasuri Methi warmed and powdered by hand
75 gms Ginger
6-8 Garlic pods
1 medium sized onion
3 tsp Red chilli Powder
2 Green chillies
Salt
Mustard Oil
Water

Method:

1. Make a fine paste of the Onion, Garlic Pods and Ginger

2. Add all the spices and curd with this paste

3. Marinate chicken in this mix overnight after covering it with a cling wrap

4. Heat the Mustard Oil in a non-stick pan and let the smoky aroma fill your kitchen and eyes & nose

5. Bhunno the chickken with the Marinade on high flame for 10 minutes and see the colours of your life, I mean the chicken change!

6. Add water (basis the gravy consistency you prefer), cover the lid of the pan and let it simmer on low heat for 20-30 minutes

7. Cook covered till it is almost done

8. Add the green chillies after slitting them and simmer for 5-10 more minutes.

9. Adjust the seasoning as per your choice

10. Lose yourself in the aroma of this delicious dish

11. Before you get lost completely enjoy this dish with Hot tawa rotis and plain steamed rice.

12. Thank Dr. Rajeev first and then me Later.


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!