Murgh Marag
Arabic-inspired chicken curry with subtle spices - a unique preparation from Calcutta Jewish culinary heritage.
Cooking
Heat oil in a kadhai. Add the onions and fry for 4-5 minutes, with constant stirring, on high heat till they are golden brown.
Add the tomatoes and stir fry for 2-3 minutes.
Add black cardamom, cinnamon, peppercorns, cumin seeds, ginger, garlic, garam masala powder, chilli powder and salt to taste. Fry for 3-4 minutes on medium heat.
Add the chicken pieces 2 at a time, coat well with the masala and fry for 7-8 minutes on high heat.
In a bowl mix the curd well with an equal amount of water, add to the chicken and mix well. Turn heat settings to low. Cover the kadhai (lid should be tight fitting) and cook for 20 min
(heat should be very low). Check to ensure that it does not stick to the bottom of the pan.
Remove the lid, add chopped cilantro (dhonepata), green chillies, and lemon juice. Remove from heat and serve.
Serving Suggestions
Serve with rice.
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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