Kancha Lonka Murgi
A Bengali chicken curry built around the bright heat of fresh green chilies. The gravy stays light and fragrant, with onion, ginger, yogurt, and mustard oil giving the chicken plenty of flavor without feeling heavy.
For 4 servings
- prep · ~10 min
Make the chili and aromatics ready.
1.Grind 4 green chilies with the ginger and garlic to a smooth paste.2.Slice the onions thinly.3.Whisk the yogurt until smooth.4.Keep the remaining 6 green chilies slit and ready for the curry. - mix · ~10 min
Coat the chicken.
Mix the chicken with the yogurt, chili-ginger-garlic paste, turmeric powder, black pepper, and 0.25 tsp salt. Let it sit while you heat the pan.
TIPA short rest helps the chicken pick up the sharp green chili flavor before cooking. - saute · ~8 min
Fry the whole spices and onions.
1.Heat mustard oil in a heavy pan over medium heat until it reaches a light smoking point.2.Lower the heat and add bay leaf, green cardamom, cinnamon, and cloves.3.Add the sliced onions and cook until soft and lightly golden.4.Stir in the sugar and cook 30 seconds more.TIPDo not deeply brown the onions; this curry tastes best with a lighter, greener flavor. - saute · ~10 min
Cook the chicken in the masala.
1.Add the marinated chicken to the pan.2.Cook over medium heat, stirring often, until the chicken changes color and the yogurt stops looking raw.3.Add the remaining 0.25 tsp salt.4.Cook until the oil begins to separate lightly at the edges. - simmer · ~20 min
Simmer with the green chilies.
Add the slit green chilies and hot water. Cover and simmer on low heat until the chicken is tender and the gravy is lightly reduced, 18 to 20 minutes.
TIPKeep the gravy a little loose; Kancha Lonka Murgi is meant to have a light, spoonable sauce. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve the Kancha Lonka Murgi hot with plain rice, pulao, or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use moderately hot green chilies if you want the curry fragrant rather than aggressively spicy; this dish should taste bright and green.
- 2Heat the mustard oil to a light smoke first, then lower the flame before adding whole spices to tame its raw sharpness.
- 3Do not brown the onions too much; pale golden onions keep the gravy lighter and more Bengali in character.
- 4Whisk the yogurt very smooth before marinating so it blends into the gravy instead of splitting in the pan.
- 5Add hot, not cold, water when simmering so the yogurt-based masala stays stable and the chicken keeps cooking evenly.
- 6The curry is ready when the chicken is tender and a thin line of oil appears around the edges, not when the gravy turns thick.
- 7This tastes even better after a short rest of 15 to 20 minutes, which lets the slit chilies perfume the sauce.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly and use a good heavy pan; you will get a lighter curry while still keeping the mustard aroma.
extra spicyExtra-spicy
Use hotter green chilies or increase the ground chili paste for a fiercer, sharper heat without changing the core style of the dish.
bonelessBoneless
Make it with boneless chicken thigh for quicker cooking and easier serving, though the gravy will be a little less rich than bone-in pieces.
potato addedPotato-added
Add halved potatoes after the onions for a homestyle Bengali touch; they soak up the green chili gravy beautifully.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry satisfying and provides substantial protein, making it a hearty centerpiece with rice or roti.
Aromatic Spices With Less Heaviness
The flavor comes from green chilies, ginger, garlic, and whole spices rather than a large amount of cream or ghee.
Yogurt-Based Gravy
Yogurt adds body and tang to the curry while keeping the sauce lighter than many richer, nut- or cream-based gravies.
Frequently asked questions
Yes. Use fewer hot chilies or choose milder green chilies, but keep some slit chilies and some ground chilies so the curry still has its characteristic fresh green aroma.
