Bengali Murgir Dum / Bengali Slow cooked chicken curry
A chicken curry with robust flavours, slow cooked with Indian spices. Recipe Author: Madhushree
Servings Prep Time
5people 20minutes
Cook Time
2hours
Servings Prep Time
5people 20minutes
Cook Time
2hours
Ingredients
For the Marinade
Spice paste
Other ingredients
Instructions
  1. Wash the chicken and pat it dry. Then apply a marinade with the ingredients listed. Preferably keep it for at least 4 to 6 hours.
  2. Soak the dried red chillies (both varieties) in a bowl of warm water to soften them. In the meanwhile, dry roast the coconut and the cashews and then keep them aside.
  3. In a frying pan, take 1/2 tbsp of mustard oil and fry the onion for the spice paste. Once it is brown in colour, take it out and make a paste of this onion along with the cashew, coconut and the soaked red chillies.
  4. Now for making of the gravy, heat the rest of the mustard oil in a heavy bottomed pan. Add the halved potatoes and sprinkle them with turmeric powder and a little bit of salt. Lightly brown them and keep them aside.
  5. In the same oil, add the bay leaf, cardamoms, cinnamon and cloves. Then add the sliced onion and start frying over high heat. Add chopped green chillies for more heat. Add sugar and 1/2 tsp salt to caramelise the onions. While frying the onions, in a couple of minutes, also add the kashmiri red chilli powder.
  6. When the onions have fried nicely, add the spice paste and continue frying in medium heat. Wash the grinder of the spice paste with a little bit of water and add that water to the pan. Continue frying till it starts to relase oil from the sides.
  7. Then add the chicken and fry over high heat to add some colour. Fry for about 6 to 8 minutes and then add the potatoes. Add 1/2 cup of water and fry over high heat for another 5 minutes.
  8. Then add another cup of water and stir around. Cover the pan and continue cooking over low flame. The chicken will release a lot of water. Let it continue to cook in its own juices for half hour, In between , ofcourse one needs to check if nothing is sticking to the bottom (which it usually doesn’t).
  9. After half hour, if the chicken and the potatoes have not become tender, and the water has dried up, add half a cup of more water and cover and cook. Basically, you have to slow cook in over a low flame in a covered state till the chicken has become tender and the potatoes have become soft.
  10. Finally check the seasoning and take the chicken curry out in a serving bowl. Cut the boiled eggs in half and place them over the curry and serve it with steamed rice.
Recipe Notes

I have made this curry with country cock too and it tastes fabulous. Only in case of country chicken or cock, the cooking time is longer.