Chicken

Malai Murgi

Name: Malai Murgi
Prep time: 20 min
Cook time: 45 min
Yield: 4-5 persons
Cuisine: Bengali
Ingredients: Chicken - 1 kg, cut into medium pieces; Onions - 200 g, finely chopped; Tomato - 100 g, chopped; Ginger - 1 inch; Garlic - 6 cloves; Chopped Coriander leaves/Cilantro/Dhonepata - 1/2; Coconut Milk - 1 and 1/4 cup; Red Chilli Powder - 1 and 1/2 tsp; Turmeric/Haldi - 1/2 tsp; Dhaniya/Coriander Powder - 1 and 1/2 tsp; Posto/Poppy Seeds Paste - 2 tbsp; Curry leaves - 6-8, chopped; Salt - To taste; White Oil - 3 tbsp; **Coarsely grind the following together:**; Cinnamon - 1 inch; Green cardamom - 4; Cloves - 3

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Chicken simmered in rich coconut milk with aromatic curry leaves - a creamy, indulgent Bengali preparation.

Serves 4-5 persons

Chicken - 1 kg, cut into medium pieces
Onions - 200 g, finely chopped
Tomato - 100 g, chopped
Ginger - 1 inch
Garlic - 6 cloves
Chopped Coriander leaves/Cilantro/Dhonepata - 1/2
Coconut Milk - 1 and 1/4 cup
Red Chilli Powder - 1 and 1/2 tsp
Turmeric/Haldi - 1/2 tsp
Dhaniya/Coriander Powder - 1 and 1/2 tsp
Posto/Poppy Seeds Paste - 2 tbsp
Curry leaves - 6-8, chopped
Salt - To taste
White Oil - 3 tbsp
**Coarsely grind the following together:**
Cinnamon - 1 inch
Green cardamom - 4
Cloves - 3

Preparation

Make a green paste by grinding cilantro/dhonepata along with ginger and garlic.

Take 1 cup of thick coconut milk and add 1 cup water to dilute. To the coconut milk add the green paste, turmeric, red chilli powder, salt, and chicken.

Cooking

Cook chicken in the coconut milk paste as made above for 12-15 minutes on medium high heat.

Then add dhaniya/coriander powder, posto/poppy seeds, and tomato. Cook for 15 minutes on medium heat or till chicken is done.

Remove and keep aside.

Do not dry the chicken completely. Leave adequate water for gravy, add warm water if necessary.

Heat oil in a kadhai. Add the coarsely crushed garam masala and fry for 30 seconds.

Then add onions and curry leaves. Fry on medium heat till onions turn brown (about 3-4 minuts). Add cooked chicken and simmer for 5-6 minutes.

Add remaining 1/4 cup thick coconut milk. Simmer for minutes and remove from heat.

Serving Suggestions

Serve hot with rice or peas pulao.

Per serving - based on typical ingredient amounts

~224 kcal Calories

~17 g Protein

~7 g Carbs

~15 g Fat

~2 g Fiber

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.

Shop Ingredients & Tools

Items that help make this recipe authentic

White Poppy Seeds (Posto) For authentic Bengali posto recipes

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Organic Turmeric Powder High curcumin, sourced from India

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Hawkins Pressure Cooker Stainless steel 5L - works on gas & induction

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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