Name: Murgir Korma (Chicken Curry - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 500 gms. chicken with bones, curry cut; 1 cup yoghurt; 1 up milk; salt to taste; 1 tbsp. ginger-garlic paste; 1 onion, chopped; 2 tbsp. fried onions; 1 tsp. roasted cumin powder; 1 tbsp. roasted coriander powder; 1" cinnamon stick; 2-3 cardamoms; 5-6 cloves; 1/4 tsp. nutmeg powder; 1/2 tsp. garam masala powder; 1 tbsp. ghee; 2 tbsp. mustard oil; 4-5 green chilies, slit; 1 tsp. kewra water; coriander leaves to garnish

ABOUT Murgir Korma (Chicken Curry - Bengali Style) RECIPE

This delicious Bengali style chicken curry cannot get more simpler than this. It just needs some marination and then slow cooked till done. So it involves minimum effort with maximum flavour. Relish it with plain rice, plain Biryani, pulao, naan, tandoori roti or plain chapatti.

Ingredients Serving: 4

500 gms. chicken with bones, curry cut
1 cup yoghurt
1 up milk
salt to taste
1 tbsp. ginger-garlic paste
1 onion, chopped
2 tbsp. fried onions
1 tsp. roasted cumin powder
1 tbsp. roasted coriander powder
1" cinnamon stick
2-3 cardamoms
5-6 cloves
1/4 tsp. nutmeg powder
1/2 tsp. garam masala powder
1 tbsp. ghee
2 tbsp. mustard oil
4-5 green chilies, slit
1 tsp. kewra water
coriander leaves to garnish

Instructions

In a bowl, mix all the above mentioned ingredients (except coriander leaves) and marinade for 2-3 hours.
Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens.
When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes. Serve, garnished with coriander leaves. It can be had with any form of rice and Indian bread.

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