Baburchi Murgi

 (Bawarchi Chicken Curry)
 

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 An old family recipe that was popularly cooked while on hunting and road trips during the 1930s in Calcutta (now Kolkata)...A recipe from my grandfather's cookbook...This recipe is suitable for those in a rush!!!

Serving Size: 3-4 persons

Ingredients:

Chicken - 800 grams, medium sized pieces

Onions - 1 medium (about 100 grams), finely sliced

Ginger - 1 inch, grated/paste

Garlic - 3 cloves, grated/paste

Salt - To taste

Ghee - 1tsp

Oil - 4 tbsp (preferably mustard oil)

Coriander leaves (cilantro or dhania) - 1tbsp, finely chopped

 

Dry grind the following together:

Cloves - 3

Green cardamom (choto elaichi) - 3

Cumin/Jeera Seeds - 1/2 tbsp

Peppercorns - 1/2 tbsp

Dry Red Chilli - 5-6

 

 

 

 

Cooking procedure:

  1. In a kadhai, heat the oil to smoking. Fry the chicken for 4-5 minutes until brown. Remove with a slotted spoon and keep aside.

  2. To the same oil, add the onions, ginger and garlic. Fry for 4 minutes on medium heat until the oil separates.

  3. Add the freshly ground masala powder. Mix well and fry for 3 minutes.

  4. Add the fried chicken pieces. Fry for 2 minutes and add 2 cups of warm water and salt to taste. Bring to boil.

  5. Cover and cook for 5 minutes. Remove cover and continue cooking for further 10 miutes.

  6. Add ghee and after 2-3 minutes remove from heat. Garnish with freshly chopped cilantro (dhonepata).

 

Serving Suggestions:

Serve with rice and fresh lime.