Murgh Marag

Murgh Marag is a family recipe inspired by the Arabic marags or curries that used to be popular among the Jewish community in Calcutta. It is debatable whether the name is derived from the Hebrew Marak for soup or the Arabic Maragh for stew/gravy. Whatever the epistemology of this dish, it has a unique flavor that results from the subtle use of spices and the lightly flavored gravy that makes this appropriate for a refreshing break from hot chicken dishes…

Serving Size: 3 persons

Ingredients:

Chicken - 1 kg, cut into 6 pieces

Onions - 2 medium (about 300 g), sliced

Ginger - 1tsp, grated

Garlic - 1 tsp, grated

Tomato - 1 medium, sliced

Plain Yoghurt/Doi - 1 and 1/2 tbsp, heaped

Black Cardamom (Boro Elaichi) - 2 whole, split open

Whole Cumin seeds / Jeera - 1/2 tsp

Cinnamon - 1inch

Whole Black Peppercorns/Golmorij- 8-10

Chilli powder - 1/2 tsp

Garam Masala powder - one pinch

Lemon juice - 2 tbsp

Green Chillies - 2, chopped

Cilantro/Coriander - 1 tbsp, finely chopped

Salt - To taste

Oil - 3 tbsp

Cooking procedure:

1. Heat oil in a kadhai. Add the onions and fry for 4-5 minutes, with constant stirring, on high heat till they are golden brown.

2. Add the tomatoes and stir fry for 2-3 minutes.

3. Add black cardamom, cinnamon, peppercorns, cumin seeds, ginger, garlic, garam masala powder, chilli powder and salt to taste. Fry for 3-4 minutes on medium heat.

4. Add the chicken pieces 2 at a time, coat well with the masala and fry for 7-8 minutes on high heat.

5. In a bowl mix the curd well with an equal amount of water, add to the chicken and mix well. Turn heat settings to low. Cover the kadhai (lid should be tight fitting) and cook for 20 min (heat should be very low). Check to ensure that it does not stick to the bottom of the pan.

6. Remove the lid, add chopped cilantro (dhonepata), green chillies, and lemon juice. Remove from heat and serve.

Serving Suggestions: