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Bengali Murgir Dum - 5

Bengali Murgir Dum / Bengali Slow cooked chicken curry

A chicken curry with robust flavours, slow cooked with Indian spices. Recipe Author: Madhushree
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course chicken recipes, Main Course, Non Vegetarian
Cuisine Bengali, Indian
Servings 5 people

Ingredients
  

For the Marinade

  • 1 kg Chicken curry cut
  • 2 1/2 tbsp hung curd
  • 2 tbsp Mustard Oil
  • 2 tbsp Garlic Paste
  • 2 tsp Ginger Paste
  • 2 tsp red chilli powder
  • 1/2 tsp bengali garam masala
  • 1 tsp Cumin Powder
  • 1 tsp coriander powder
  • Salt To Taste

Spice paste

  • 2 nos dry kashmiri chilli
  • 2 nos dry red chillies
  • 3 tbsp fresh grated coconut
  • 10 nos cashew
  • 1 no large onion finely sliced
  • 1/2 tbsp Mustard Oil

Other ingredients

  • 3 tbsp Mustard Oil
  • 1 no bay leaf
  • 1 no big cardamom
  • 3 nos green cardamom
  • 4 nos cloves
  • 1 inch cinnamon stick
  • 2 tsp Sugar
  • 1 no large onion finely sliced
  • 2 tsp kashmiri red chilli powder
  • 3 nos large potaoes halved
  • 1/2 tsp Turmeric Powder
  • 2 nos green chillies
  • Salt To Taste
  • 3 nos boiled eggs for garnish

Instructions
 

  • 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.
  • Soak the dried red chilies (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.
  • 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 soaked red chilies.
  • Now for making 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.
  • 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 chilies 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 chili powder.
  • 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 release oil from the sides.
  • 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.
  • 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 a half-hour, In between, of course, one needs to check if nothing is sticking to the bottom (which it usually doesn't).
  • 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 it over a low flame in a covered state till the chicken has become tender and the potatoes have become soft.
  • 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.

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.
Keyword bengali chicken curry, bengali chicken recipe, bengali murgir dum, slow cooked chicken curry