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Doi Murgi is a simple chicken curry that is prepared in every Bangladeshi household. Bone-in chicken is cooked in a delicate curry made with yoghurt. This curry is best served with steamed rice or roti. Bangladeshi chicken curry sauce is light in taste, thin and soupy in consistency. Bangladeshi Chicken Curry and Yogurt is the best family dish ever. Slow roasted chicken, cooked with over ten different spices in a rich and creamy yogurt sauce. The chilies provide extra spice and the crunchy onions complement the curry. This recipe is from In Begum!
Since we are from the Culinary World Tour Volker chews If you’re traveling to Bangladesh this month, this recipe is a must!
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Doi Murgi is a simple chicken curry that is prepared in every Bangladeshi household. Bone-in chicken is cooked in a delicate curry made with yoghurt. This curry is best served with steamed rice or roti. Bangladeshi chicken curry sauce is light in flavour, thin and soupy in consistency. Bangladeshi Chicken Curry and Yogurt is the best family dish ever. Slow roasted chicken, cooked with over ten different spices in a rich and creamy yogurt sauce. The chilli adds extra heat and the crunchy onions complement the curry. Recipe from In Begum.
We are traveling to Bangladesh this month as part of Volker chews it A tour of the culinary world, this recipe is a must!
For 4 people:
1 kilo chicken pieces (I chose bone-in breast pieces)
Infusion:
½ teaspoon salt
3 cloves of garlic, finely chopped
4 cm ginger, finely chopped
¼ Turkish Lira Pfeffer
2 Turkish liras of chili powder
1 tablespoon lemon juice
250 grams Greek yogurt
½ teaspoon cumin powder
Curry sauce:
Some oil
125 ml water
3 onions, cut into thin slices
1 teaspoon salt
6 cardamom capsules, lightly crushed
1 cinnamon stick
2 bay leaves
8 cloves
1 teaspoon coriander powder
½ teaspoon cumin powder
½ liter of turmeric powder
½ TL chili powder
1/8 teaspoon mace
6 green hot peppers
Crispy fried onions for garnish
Mix the marinade ingredients together and marinate the chicken pieces in it for 4 hours or overnight.
Heat oil in a wide frying pan and slowly fry onions with cinnamon, salt, cardamom, cloves and bay leaf until light brown. Add water, bring to a boil, and simmer for 10 minutes. Then mix the rest of the spices. Raise the heat briefly and cook the spices for two minutes. Reduce the heat again and add the sliced green chili pepper and the marinated chicken pieces with the rest of the marinade. Add another 50 ml of water. Cover and simmer for 40 minutes, turning the chicken pieces several times. Place it in a bowl and garnish with crispy onions. Eventually the oil should float to the top. With white rice or roti Date sauceMango sauce and Rita serves.
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Serves 4:
1 kilo chicken pieces (I chose breast pieces with bones)
Infusion:
½ teaspoon salt
3 cloves of garlic, finely chopped
4 cm ginger, finely chopped
¼ teaspoon pepper
2 teaspoons chili powder
1 tablespoon lemon juice
250 grams Greek yogurt
½ teaspoon cumin powder
Curry sauce:
A little oil
125 ml water
3 onions, cut into thin slices
1 teaspoon salt
6 cardamom pods, lightly crushed
1 cinnamon stick
2 bay leaves
8 cloves
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon of turmeric powder
½ teaspoon chili powder
1/8 teaspoon mace
6 green hot peppers
Crispy fried onions for garnish
Mix the marinade ingredients together and marinate the chicken pieces in it for 4 hours or overnight.
Heat oil in a wide frying pan and slowly fry onions with cinnamon, salt, cardamom, cloves and bay leaf until light brown. Add water, bring to a boil, and simmer for 10 minutes. Then mix the rest of the spices. Raise the heat briefly and cook the spices for two minutes. Reduce the heat again and add the chopped green pepper and the marinated chicken pieces with the remaining marinade. Add another 50 ml of water. Cover and simmer for 40 minutes, turning the chicken pieces several times. Transfer it to a bowl and garnish with crispy onions. Eventually the oil should float to the top. Served with white rice or roti Date sauceMango sauce and Rita.
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