Saturday, 1 April 2017

Kancha lonka dhonepata Murgi - Chicken with coriendar leaves and green chilli

Learned this new technique to cook chicken from my friend Pritha. When I was planning our SUnday lunch, hubby asked for some dhonepata murgi, which prompts me to search the net for a recipe and voila,, Pritha's recipe came in front. I was so happy since I have followed her other recipes and those were superb hit. She really explains the steps so meticulously that you can be rest assured, the outcome would be fantastic.
This kachalonka dhonepata murgi or chicken cooked in paste of coriandar leaves and green chilli is a recent addition to many of the Bengali eateries in Kolkata. So we can safely say, enjoy restaurant style food at the comfort of your home.


  • Chicken, cut into medium sized pieces-1 kg
  • Green Chillies - as per tolerance level
  • Coriander leaves - 1 cup
  • Garlic paste - 2 tbsp
  • Ginger paste - 2 tbsp
  • Onion 2 to make a paste
  • Onion - chopped - 1/2 cup
  • Tomato - 1
  • Mustard oil - as per need
  • Whole garam masala, bay leaf
  • Salt, to taste
  • Sugar: 1 tbsp
  • Ghee: 1 tbsp

Make a paste of green chillies, coriander, tomato, 2 onions, 1 tbsp each of ginger and garlic paste,  mustard oil and a little bit of salt and marinade the chicken pieces with it for 2-3 hours.

Heat a heavy-bottomed non-stick pan and add oil. Once it is hot, add the bayleaf and whole garam masala and stir till they release aroma.

Now add the chopped onion, remaining ginger and garlic paste and saute for two minutes. Add salt and sugar and continue to saute till oil is released. Now add the chicken pieces with marinade and stir for 5-6 minutes till the raw color is gone. 

Cook covered for 10 more minutes over low heat till the water comes out of chicken dries up and oil starts coming out.
Add a cup of warm water and cook till the chicken is cooked thoroughly. Now increase the heat till the gravy thickens an if you want a little bit of gravy, but I personally prefer it on the drier side. Allow to cook for another 2-5 minutes on high heat till the gravy thickens.

Adjust the seasoning. Sprinkle the ghee, give a final stir and serve hot with rice or roti.

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