Saturday, April 23, 2011

Kancha Lonka Murgi, Green Chili Chicken Curry

This had to be documented as a blog post since so many of you have already liked it on Facebook. There is no childhood memory or a hand-me-down tale to be narrated today. It was the Poila Boishakh lunch pictures from Finely Chopped and my own greed which led to the re-creation of an experimental recipe which sure is for keeps.

IMG_1924 Ingredients for Kancha Lonka Murgi are:

6-8 medium size skinless chicken pieces, bone in
1 large red onion, finely chopped
8-10 green chilies, halved lengthwise
1 tablespoon green chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 tablespoon coriander powder
1 teaspoon turmeric powder
2 black cardamoms
2 bay
4-5 tablespoons mustard oil /use canola or vegetable if you don't have mustard

IMG_1914 Heat the oil until almost smoking and add the onions, bay and black cardamom to sauté till the onions are lightly browned. (I used a pressure pan to make this dish. You can use a thick-bottom pan or karahi / kodai to do so.)

IMG_1915 Now add the slit green chilies and mix well with the onions. Keep the heat on medium lest you burn the onions. Give the chilies about 4-5 minutes to release their deep zingy flavor.

IMG_1916 Add the cleaned chicken pieces and coat them well with the onions and chilies. Make sure you lightly brown the chicken on medium heat.

IMG_1917 Now add the wet and dry spices except the salt, cover and cook the chicken on medium heat. Scrape off any spices/masala which stick to the bottom of the pan. This should take about 10-12 minutes.

IMG_1918 You will notice the chicken and spices releasing oil at the sides of your pan/karahi, lower the heat and check if the chicken is done. Now add the salt and cover again for 8-10 minutes on low heat. Do a taste test and garnish with a couple of more green chilies. Take the Kancha Lonka Chicken off the heat. The dish should not have a runny gravy. In Bengali we say - makha makha. (Or is it makho makho?)

IMG_1919 Serve this chicken dish with ruti/chapati/phulka or parathas.

IMG_1920Kancha Lonka in Bengali means "green chilies" and Murgi is "chicken".

IMG_1923 That’s an absolutely stunning Kancha Lonka Murgi for you.


shooting star said...

will mail this post to hubby, he is now keen to cook inspired by my successful experiments in the kitchen and since i only make veggie stuff, he has taken upon himself to make all the non-veg recipes!!!

The knife said...

I was really looking forward to this post Pree specially since your results looked even better than the original :)

Shanthi said...

WOW!!! looks so delicious .Sure going to try soon :-)

GB said...

Oye! Where are you babe? (abhi bhi hibernate kar rahi hai kya---news flash--winter is over!) Missed you. This looks wonderful, a little too lonka for me tho'.....

So i noticed that you're pretty regular with the FB page? Have you shifted headquarters? Maybe I should just keep track of you there.......


Suman Singh said...

This looks so yummy and delicious!

Priya said...

Am drooling over that irresistible chicken curry,delicious:!

Soma said...

oh the fresh smell of knacha lonka. The perfect spring time chicken curry.

Sarah said...

Hi Pree, I made this wonderful dish. And posted about it in my blog. It was absolutely yummy.. I did make a few changes to your original recipe. I loved the idea of adding lots of green chillies and also of searing the meat before cooking :) Thanks for this wonderful dish :)

Seema Kamath alias Seema Abbas Ali said...

Hey Pree,

I made this recently and by public demand had to make it again within 2 days timeframe. It was yummilicious. I have posted it in my blog. Do take a look. I made a few modifications.


PreeOccupied said...

Oh great. Thanks for sharing, Seema.