Murgi(Chicken) is a Bengali delight. And every household has its own way of preparation. To a gourmet however, every dish is unique and satisfying in its own way...

Freshly cut Chicken 500 Grams
Onions (Medium Sized) 3
Potatoes (medium to large) 5
Green Chillies 5-6
Red Chillies 4-5
Ginger-garlic paste 3 Tablespoons
Mustard Oil 10 Tablespoons
Vinegar 1 Teaspoon
Soya Sauce 1 Teaspoon
Sugar 1 Teaspoon
Turmeric 3 Teaspoons
Cumin powder 2 Teaspoons
Cumin seeds Few Number
Salt to taste
Garam Masala 1.5 Teaspoons
Cilantro leaves Few Number
Indian Bay Leaves 2-3
Tomatoes 2-3
Sour Curd 3 Tablespoons
  • Preparation Steps
  • 1

    Mince the onions , tomatoes, red and green chillies .

  • 2

    Cut the potatoes into halves. Mix them with little turmeric.

  • 3

    Mix the chicken with 5 Tbspns of mustard oil, remaining turmeric, cumin powder, cumin seeds, onions, tomatoes, chillies, ginger-garlic paste, vinegar, soya-sauce, bay leaves(torn to pieces),sour curd.

  • 4

    After the mixture has been prepared well, place it under refrigerated/ non refrigerated with lid closed and allow it to marinate for 30-45 minutes

  • 5

    Fry the potato slices in mustard oil with lid closed till they become soft.

  • 6

    Put the mixture along with the fried potatoes and continue stirring on a medium-low flame intermittently with lid closed , so that the chicken becomes soft.

  • 7

    Add little amounts of water each time and finally submerge the entire content in water and allow it to be cooked for around5-15 mins (The higher time allowed for marination the lower time will it take to cook)

  • 8

    Garnish it with Garam Masala and cilantro leaves .....and keep it closed for about 3-5 minutes

  • 9

    Serve hot with ghee on white rice

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