Murgi Talkari - Bengali Spiced Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix the chicken pieces with yogurt, ginger, garlic, and a pinch of salt. Let it marinate for at least 30 minutes.
2. 2.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and cook until the oil separates.
5. 5.
   Add the marinated chicken along with the marinade. Cook for 5 minutes, stirring occasionally.
6. 6.
   Add coriander powder, turmeric powder, and salt. Mix well.
7. 7.
   Cover the pan and cook on low heat for 20-25 minutes or until the chicken is cooked through and tender.
8. 8.
   Sprinkle garam masala and garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice or rotis.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is fresh and properly cleaned before marinating.
• Yogurt — Use plain yogurt with a thick consistency for the marinade. Greek yogurt works well too.
• Ginger and garlic — Grate the ginger and mince the garlic finely for maximum flavor infusion.

Tips & Tricks

• For a spicier curry, increase the number of green chilies or add red chili powder.
• To make the curry richer, you can add a splash of coconut milk or cream towards the end of cooking.
• Adjust the consistency of the curry by adding water if needed.
• For a smoky flavor, you can roast the cumin seeds before adding them to the curry.
• Leftovers taste even better the next day as the flavors develop further.

Serving advice

Serve Murgi Talkari hot with steamed rice or warm rotis. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Present the Murgi Talkari in a deep serving dish, allowing the vibrant curry to take center stage. Sprinkle some additional garam masala and cilantro leaves on top for an appealing visual touch.