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Receta Robibarer Murgi (Bengali Savoury Sunday Chicken)
by Global Cookbook

Robibarer Murgi (Bengali Savoury Sunday Chicken)
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  Raciónes: 8

Ingredientes

  •     Vegetable oil
  • 3 1/2 lb Chicken pcs, skinned
  • 1 lb Potatoes, peeled and cut into 1.5 inch cubes
  • 2 c. Finely minced onion
  • 1/2 tsp Turmeric
  • 1 tsp Sugar
  • 1 1/2 Tbsp. Peeled fresh ginger, paste or possibly grated
  • 1 Tbsp. Garlic, paste or possibly chopped
  • 1 tsp Seeded minced fresh green chili, (or possibly more, to taste)
  • 2 tsp Grnd cumin
  • 2 tsp Grnd coriander
  • 1 tsp Grnd sumac
  • 1 tsp Garam masala
  • 1 tsp Chinese five spice, (or possibly equal parts cinnamon, allspice and clove), grnd
  • 1 1/4 c. Water
  • 3 Tbsp. Tomato paste
  • 3/4 tsp Salt
  • 5 Tbsp. Plain yogurt
  • 1 tsp Garam masala
  • 3 stalk green onion, minced, (up to 5)
  • 1 lrg Bunch cilantro leaves, coarsely minced

Direcciones

  1. Karen Haigh
  2. Modified
  3. 8 large servings
  4. Heat 2 Tbsp. oil in a large skillet over medium heat. Fry chicken pcs in 2 batches, turning frequently, till opaque and lightly browned.
  5. Remove with a slotted spoon.
  6. Add in 1 Tbsp. oil to the skillet and reheat over medium heat. Fry potatoes till they turn medium brown, turning frequently. Remove with slotted spoon and set aside. (Omit this step for a lower fat dish)
  7. Add in 2.5 Tbsp. oil to the skillet and heat over medium-low heat. Add in onion and fry till richly browned but not burnt, stirring constantly. Stir in turmeric and sugar. Add in ginger, garlic, green chili, cumin, coriander, sumac, 1 tsp. garam masala and 5 spice; fry for a few seconds.
  8. Add in water. Blend in tomato paste. Add in the chicken and any accumulated juices. Simmer, covered, 10-20 min. Add in the potatoes and simmer, covered, till both chicken and potatoes are tender, at least 20 min.
  9. (The longer this dish simmers, the tastier it gets.)
  10. Remove from heat. Add in salt, yogurt, remaining garam masala and mix well.
  11. Let stand about 10 min, then fold in green onion and cilantro. Serve.