My mother never liked chicken though country chicken a.k.a desi murgi is altogether a different zone! Let me share what country chicken is before going further with the recipe of Bengali Desi Murgir Dum. A popular form (or variety) of chicken which is not farmed in mass especially through professional farms. We call it Desi Murgi where desi stands for local variables. Price-wise much on the higher side; texture and look-wise a bit rough and hence take more time to properly cooked; Desi chicken is loaded with earthy and raw flavors. Needless to say, not all like it but when you like it yo know why you like it.
I have grown up eating Mangshor Jhol on the Sundays and by Mangsho I mean mainly Mangshor Jhol. However, runny chicken curry is another family favorite. I have seen my mother and aunts to skip the chicken. They never liked it. Desi Chicken was not a regular affair at home back then. One of the main reason was the high price and the quantity I suppose. You can not get as much as flesh from a hen or cock if compared with the bird from farms. Naturally, the cost used to be equal to the mutton cost and hence my dad and uncles used to chose mutton over desi murgi.
Given it was rare to have the Desi Murgi at home; Maa mostly opted for a bit fancy recipe with Desi Murgi; the Desi Murgir Dum, another family favorite. A Chicken curry prepared with no added Aloo; indeed a rare occurrence at home. Muktidada (the cook at home then) was responsible for making the “Moshla” (spice paste) using the age-old “Shil-nora”. Rich, thick gravy and chunks of Desi Murgi; the Desi Murgir Dum has always been bliss.
I do follow Maa’s recipe of Desi Murgir Dum whenever I cook this Chicken Curry at home. The “Moshla” is a blend of dry-roasted coconut, cashew nut, and red chili. I, though, not use the Shil-Nora to make it! In case you are trying this recipe of Desi Murgir Dum and not available with Country Chicken or don’t like the earthy flavor just replace the same with normal chicken. The result will be as good as with Desi Murgi!
- Serves: 6-7 People
- Serving size: 150g
- Calories: 421
- Fat: 21.1g
- Saturated fat: 7.6g
- Carbohydrates: 11.2g
- Sugar: 4.6g
- Sodium: 1164mg
- Fiber: 2.5g
- Protein: 45.7g
- Cholesterol: 112mg
- Desi Murgi/ Country Chicken: 1 kg (medium size pieces)
- Onion: 3 (chopped)
- Onion: 2 (Paste)
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1 Tbsp.
- Tomato Paste: 4 Tbsp.
- Curd: 100g
- Turmeric Powder: 1 Tsp.
- Cumin Powder: 2 Tsp.
- Coriander Powder: 2 Tsp.
- Red Chili Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Mustard Oil: 4 Tbsp.
- Bay leaf: 2-3
- Green Cardamom: 3-4
- Black Cardamom: 1
- Cinnamon stick: 1"
- Red Chili: 1
- Red Chili: 2
- Kashmiri Red Chili: 2
- Garlic: 10 clove
- Scrapped Coconut: 3 Tbsp.
- Cashewnut: 50g.
- Wash and pat dry chicken pieces.
- Marinate chicken chunks with 1 Tbsp. Mustard Oil, ½ Tsp. each of Turmeric Powder, Cumin Powder, Coriander Powder, Garam masala Powder and 1 Tbsp. Garlic Paste for 8 hours.
- Dry roast scrapped coconut along with cashew nut for 2-3 minutes on low flame till both emit the aroma.
- Switch the flame off and let the nuts cool down.
- Make a paste of roasted cashew nut and roasted coconut after adding 3 Tbsp. of Water.
- Soak Red Chili and Kashmiri Chili in hot water for 15 minutes and make a smooth paste of the chilis along with garlic cloves.
- Heat Mustard Oil in a deep bottom pan and temper the oil with Bay leaf, Green Cardamom, Black Cardamom, Cinnamon stick and Red Chili.
- Add chopped Onion and cook until the onion turns brown in color.
- Add Onion Paste followed by the spice paste and ginger paste and cook for 3-4 minutes over low flame till the oil comes out from the mixture.
- Now add the Nut Paste, Tomato paste and cook until the aroma of uncooked tomato goes away.
- Add Turmeric Powder, cumin powder, Coriander powder and salt to taste and mix properly.
- Add Curd followed by sugar and cook till the oil comes out from the mixture.
- Now add marinated chicken chunks and coat with the spice mix and cook on low flame with continuous stirring for 8-10 minutes.
- Add 2 Cups of Water and cover the pan and cook over low flame till the Chicken Soften.
- Once the gravy thickens add Garam Masala Powder and mix.
- Serve Desi Murgir Dum with your choice of Carbohydrate side; preferably plain rice or Roti.
Sugar is optional.
Chicken Recipes apart from Desi Murgir Dum from Debjanir Rannaghar:
- Restaurant Style Chicken Malai Kebab (Also known as Malai Murgh)
- Kolkata style Chicken Bharta (also known as Murg Bhorta)
- Orange and Herb Roasted Chicken and Vegetables (Also known as Roast Chicken)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Chicken Chaap (also known as Chaap Bhaja)
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Doi Murgi (Also known as Kolkata style Doi Chicken)
- Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast)
- Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
- Kancha Lonka Murgi (also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
Have you tried the Desi Murgir Dum from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
You can follow me on Facebook, Twitter, Pinterest and Instagram for updates and recipes from Debjanir Rannaghar.
401
