6 minutes ago
Jhalkosha Murghi Bengali Recipe which literally translates to Spicy Roasted Chicken.
1. Chicken (whole) Curry Cut - 500 g
2. Yogurt (Hung Curd) - 25 g
3. Coconut Oil (your choice of oil) - 75 ml
4. Onion (25 g), Ginger (1"), Green Chillies (5-6), Garlic Pods (6-7) - Grind into fine paste.
5. Red Tomato (add a dash of sugar to make paste) - 3 No's.
6. Dry Masala - Tumeric (1 TSP), Cayenne pepper (1 1/2 TSP), Coriander Powder (1 1/2 TSP), Cumin Powder (1/2 TSP), Crushed peppercorns (1 TSP), Salt (to taste)
7. Garam Masala (don't grind) - 2 Bay Leaves, 2 cardamom pods, 1" Cinnamon Stick, 4 pods of cloves.
8. Tempering - Cumin Seeds (1/2 TSP), Fennel seeds (1/2 TSP).
9. Some freshly chopped coriander leaves.
10. Water as required (depends on consistency of the curry)
1. Marinate the cleaned chicken pieces in tumeric, salt, Crushed peppercorns and yogurt for about 15-20 mins.
2. Heat oil in a wok, add the tempering agents and then quickly add the marinated chicken pieces. Don't burn the tempering agents. Now add the Garam Masala (whole).
3. After about 5 mins and when the chicken starts turning little brown, add the onion, ginger, garlic and chilli paste.
4. Sauté well till oil surfaces. Add the dry Masala now. Add some water to stop the nasal to burn.
5. Sauté for another 2-3 mins till oil separates. Now add the tomato paste. Add water if need be. Let it come to boil.
6. Now turn the heat to low mark of oven. Let the chicken pieces simmer in the gravy for about 10-12 mins or until you see the oil surface.
7. Switch off the oven, garnish the chicken with freshly chopped coriander leaves and serve with Naan/Roti/Bread/Rice.
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