A classic Bengali comfort food, this hearty curry features tender chicken, potatoes, and hard-boiled eggs simmered in a fragrant, spiced gravy. It's the perfect Sunday lunch, best enjoyed with steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Thick, tender slices of eggplant marinated in simple spices and shallow-fried in pungent mustard oil until golden brown. This classic Bengali side dish is incredibly simple yet delicious, pairing perfectly with dal and steamed rice.
About Murgir Manxo Koni, Steamed Basmati Rice and Bengena Bhaji
Protein-packed chicken & egg curry with crispy fried eggplant. A perfectly spiced, energy-giving delight!
This assamese dish is perfect for dinner. With 988.82 calories and 61.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs
Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1.5 tsp Salt (Or to taste)
1 tsp Sugar
3 pcs Green Chilies (Slit lengthwise)
1 tsp Garam Masala Powder
2 cup Hot Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
Mix thoroughly to coat each piece. Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Fry Potatoes and Eggs
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's shimmering and lightly smoking.
Carefully add the halved potatoes. Fry for 5-7 minutes, turning occasionally, until they are golden brown and have a crisp exterior. Remove with a slotted spoon and set aside.
In the same oil, gently add the peeled, hard-boiled eggs. Fry for 2-3 minutes, rolling them around, until they develop a light golden, slightly blistered skin. Remove and set aside with the potatoes.
3
Prepare the Curry Base (Tadka)
To the same hot oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the sugar and allow it to caramelize for 15-20 seconds. This step gives the curry its characteristic rich, reddish-brown color.
Add the sliced onions and a pinch of salt. Fry for 10-12 minutes, stirring frequently, until they are soft and deep golden brown.
4
Cook the Masala
Add the ginger paste and garlic paste. Sauté for 2 minutes until the raw smell is gone.
Reduce the heat to low. Add the remaining turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to prevent burning.
Add the tomato puree and the remaining salt. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
5
Sauté the Chicken (Koshano)
Add the marinated chicken to the pan. Increase the heat to medium-high.
Sauté the chicken for 12-15 minutes, stirring continuously. This crucial step, known as 'koshano', develops deep flavor. Continue until the chicken is well-browned and the masala coats the pieces.
Add the fried potatoes and slit green chilies. Mix gently to combine.
6
Simmer the Curry
Pour in 2 cups of hot water. Stir everything together, scraping the bottom of the pan, and bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the chicken is tender and the potatoes are fully cooked.
Gently place the fried eggs into the curry. Sprinkle the garam masala powder over the top.
Cover and simmer for another 2-3 minutes to allow the flavors to meld.
7
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for 10-15 minutes before serving. This allows the flavors to deepen and the oil to surface ('tari').
Serve hot with steamed basmati rice or luchi (puffed bread).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 large Eggplant (about 400-500g, also known as Brinjal)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Salt (or to taste)
0.5 tsp Sugar (optional, for caramelization and balancing flavors)
4 tbsp Mustard Oil (for shallow frying)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly under running water.
Pat it completely dry with a clean kitchen towel. This step is crucial to prevent oil from splattering.
Slice the eggplant into roundels about 1/2-inch thick. Avoid slicing too thin, as they can become mushy or break while frying.
2
Marinate the Slices
In a small bowl, combine the turmeric powder, red chili powder, salt, and optional sugar to create the spice mix.
Gently but thoroughly rub this mixture onto both sides of each eggplant slice, ensuring an even coating.
Set the marinated slices aside on a plate for 10 minutes. This allows the salt to draw out excess moisture, helping the eggplant cook better and absorb less oil.
3
Shallow Fry the Eggplant
Place a wide, heavy-bottomed pan or skillet over medium-high heat. Add 2 tablespoons of mustard oil.
Heat the oil until it is very hot and you see faint smoke. This process tempers the mustard oil, mellowing its pungent flavor.
Reduce the heat to medium. Carefully place a few eggplant slices in a single layer, ensuring not to overcrowd the pan.
Fry for 3-4 minutes on the first side, until it turns a deep golden brown.
Flip the slices and fry for another 3-4 minutes on the other side until tender and evenly browned.
Remove the fried slices with a spatula and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining slices, adding the rest of the mustard oil as needed for the subsequent batches.
4
Serve
Arrange the hot Bengena Bhaji on a serving platter.
Serve immediately as a side dish with steamed rice (bhaat) and dal for a classic Bengali meal.
