Baburchi Murgi
Quick country-style chicken curry - a simple, rustic preparation perfect for busy days. "Baburchi" means cook in Hindi, and this recipe comes from one of our grandfathers—an avid outdoorsman who enjoyed shikar (hunting), fishing, and camping in the Bengal countryside. Designed to be made over a simple campfire with minimal ingredients, it captures the essence of field cooking—where resourcefulness and bold flavors come together in a satisfying one-pot meal passed down through generations.
Cooking
In a kadhai, heat the oil to smoking. Fry the chicken for 4-5 minutes until brown. Remove with a slotted spoon and keep aside.
To the same oil, add the onions, ginger and garlic. Fry for 4 minutes on medium heat until the oil
Add the freshly ground masala powder. Mix well and fry for 3 minutes.
Add the fried chicken pieces. Fry for 2 minutes and add 2 cups of warm water and salt to taste. Bring to boil.
Cover and cook for 5 minutes. Remove cover and continue cooking for further 10 miutes.
Add ghee and after 2-3 minutes remove from heat. Garnish with freshly chopped cilantro (dhonepata).
Serving Suggestions
Serve with rice and fresh lime.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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