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| Kacha Lanka Murgi |
I had kept a cut out of last year’s(’11) Telegraph newspaper supplement published during the Pujas where the “Kacha Lanka Murgi” menu arrested my attention.Could never really turn the recipe into reality, well until, last weekend that is.The winter this year has been excellent – cold and numbing.The wife wanted to have some classic Chicken curry and so did I.I prepared the Chicken in our very own Bengali style – using Bata Masala(Spice paste),Mustard Oil and some Green Chilli Paste. Needless to say, we loved the excellent Sunday lunch: Rice,Musur Dal, Alu Bhaja, Sukto and our Kancha Lanka Murgi.To round off the lunch was Tomato Chutney, which provided the perfect sweet ending.
We used quite a bit of the Green Chillies – but deseeded them, else the heat would have been too much to digest!
The recipe:
Serves: 2-3
Preparation Time: 20 mins.
Marination Time: 1hr.
Cooking Time: 1 hr.
Ingredients:
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| Deseeded Slit Green Chillies |
- Chicken: 600 gms.Use Leg and thigh pieces – cut into medium pieces.
- Onion: 250 gms.Sliced longitudinally.
- Ginger: A 1.5 inch piece.Made into a fine paste.
- Garlic: 8-10 cloves.Made into a fine paste.
- Green Chillies: 20 gms.Deseeded.Made into a fine paste.
- Potato: 1 Large. Divided into 2 halves,
- Mustard Oil: 2 tbsp for marination.3 tbsp for the curry.
- Sugar: 1 tsp.
- Salt: To taste
Spices:
- Cumin Seed Paste: 2 tbsp.
- Turmeric Powder: 1.5 tsp
Marination:
- Mix the Chicken,Ginger Paste,Garlic Paste,Green Chilli Paste,some amount of salt to taste, 2 tbsp of mustard oil,cumin seed paste and turmeric powder together and keep aside for an hour.
Cooking:
- Heat 3 tbsp of mustard oil in a kadai.
- Add the sliced onion to the kadai, when the oil gets hot.
- Stir the onion slices and sprinkle the sugar over it. This eases the caramelization process.
- Then add the halved potatoes and stir till the potatoes are lightly fried.
- When the onion turns brown, add the entire contents from the marinade.
- Increase the heat to high.
- Stir the mixture thoroughly to ensure that the mixture does not stick to the bottom.
- After 18-20 mins, the colour of the mixture will turn dark brownish and the oil will start oozing out.
- At that point, reduce the heat to medium.Continue to stir the mixture well for a further 12-15 mins.
- After which, add some amount of warm water to the curry – enough to cover the chicken pieces.
- Then cover the kadai with a lid.Reduce the heat to low and let the chicken cook for 30 mins on its own.However,check every 10 mins to ensure that nothing sticks to the bottom of the pan.Also, add more water if the mixture goes too dry.
At the end, the chicken pieces will come out to be soft,tender and delicate.The gravy will be dense and brownish in colour.Enjoy with steaming hot rice and beat the cold!
