Robibarer murgi (bengali savoury sunday chicken)

Yield: 8 Servings

Measure Ingredient
Vegetable oil
3½ pounds Chicken pieces; skinned
1 pounds Potatoes; peeled and cut into 1.5 inch cubes
2 cups Finely chopped onion
½ teaspoon Turmeric
1 teaspoon Sugar
1½ tablespoon Peeled fresh ginger; paste or grated
1 tablespoon Garlic; paste or minced
1 teaspoon Seeded chopped fresh green chili; (or more, to taste)
2 teaspoons Ground cumin
2 teaspoons Ground coriander
1 teaspoon Ground sumac
1 teaspoon Garam masala
1 teaspoon Chinese five spice; (or equal parts cinnamon, allspice and clove), ground
1¼ cup Water
3 tablespoons Tomato paste
¾ teaspoon Salt
5 tablespoons Plain yogurt
1 teaspoon Garam masala
3 Stalks green onion; chopped, (up to 5)
1 large Bunch cilantro leaves; coarsely chopped
8 large servings

Karen Haigh

Modified From: The Flavors of India by Bharti Kirchner

Heat 2 tablespoons oil in a large skillet over medium heat. Fry chicken pieces in 2 batches, turning frequently, until opaque and lightly browned.

Remove with a slotted spoon.

Add 1 tablespoon oil to the skillet and reheat over medium heat. Fry potatoes until they turn medium brown, turning frequently. Remove with slotted spoon and set aside. (Omit this step for a lower fat dish) Add 2½ tablespoons oil to the skillet and heat over medium-low heat. Add onion and fry until richly browned but not burnt, stirring constantly. Stir in turmeric and sugar. Add ginger, garlic, green chili, cumin, coriander, sumac, 1 teaspoon garam masala and 5 spice; fry for a few seconds.

Add water. Blend in tomato paste. Add the chicken and any accumulated juices. Simmer, covered, 10-20 minutes. Add the potatoes and simmer, covered, until both chicken and potatoes are tender, at least 20 minutes.

(The longer this dish simmers, the tastier it gets.) Remove from heat. Add salt, yogurt, remaining garam masala and mix well.

Let stand about 10 minutes, then mix in green onion and cilantro. Serve.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998

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