Non-Veg: Murghi Irani

Why Murghi (Chicken) Irani?

In my parents' house chicken was not allowed. So I never actually tasted chicken while growing up. When I arrived at my in-laws house in a village called Patadanga in Birbhum district of West Bengal, I was asked to cook chicken. I was really scared. But I tried and it was barely edible. However, over the years I experimented with numerous spices and techniques to arrive at this recipe which I think is pretty decent to serve at gatherings.

Ingredients and Quantity or Amount

1.  Chicken (1 1/2 pound)
2.  Ghee or butter (2 table spoons)
3.  Kashmiri chilli powder (2 table spoons)
4.  Yogurt  ( 1/2 cup)
5.  Ginger paste  (2tbs)
6.  Garlic paste  (2tbs)
7.  Cashewnut paste (3 tbs)
8.  Cream (1/2 cup)
9.  Chopped onion  (1/2 cup)
10. Keore water (1 tbs)
11. Lime juice ( 1tbs)
12. Big cardamon with skin
       roasted and crushed (5 pieces)
13.  Salt and sugar  (to taste)

     (   One teaspoon keora essence mix with
One t

ablespoon plain water)

Method

Marinade chicken with all  ingredients except chopped onion, butter, cream, Keora water
and big cardamon. Heat the butter in a pan and chopped onion and big cardamon. Fry till golden brown  then add marinaded chicken. Stir and cook.  Cover and cook in low heat.
When chicken is tender remove turn off stove and add cream and keora water.
Sprinkle lime juice while serving.

© 2020 Sati Mukherjee. All Rights Reserved