indianMediumnon vegetariangluten freedairy freenut free

Koldil Murgi

Name: Koldil Murgi
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken (bone-in, cut into medium pieces); 300 g banana flower (cleaned, finely chopped); 1 pcs potato (medium, peeled and cubed); 2 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, crushed); 1 inch ginger (crushed); 3 pcs green chili (slit); 1 pinch turmeric powder; 1 tsp black pepper (coarsely crushed); 0.5 tsp cumin seeds; 2 pcs bay leaf; 2 tbsp mustard oil; 0.5 tsp salt; 2 cup water

RATING

4.3/5(28)

TASTE SCORE

7/10

A rustic Assamese-style chicken curry where tender pieces of chicken cook with koldil, the banana flower, for an earthy, slightly nutty dish with gentle spice and a deeply home-style feel.

PREP

25m

COOK

40m

SERVES

1 KATORI

331 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Clean and chop the banana flower.
1.Remove the tough outer bracts and florets from the banana flower.
2.Finely chop the tender inner portion.
3.Rinse well to remove any bitterness.
TIPWear a little oil on your hands and knife if the banana flower stains while cleaning.
boil · ~10 min
Boil the banana flower until just tender.
Bring 1 cup water to a boil with a small pinch of the salt. Add the chopped banana flower and cook for 8 to 10 minutes until softened. Drain well and keep aside.
prep · ~10 min
Prepare the chicken and vegetables.
Wash the chicken and keep it drained. Chop the onion, crush the garlic and ginger, cube the potato, and slit the green chilies so everything is ready for cooking.
saute · ~2 min
Heat the oil and cook the whole spices.
Heat mustard oil in a heavy pan until it lightly smokes, then lower the heat. Add bay leaf and cumin seeds and let them sizzle for a few seconds.
saute · ~7 min
Cook the onion, ginger, and garlic.
1.Add the chopped onion and cook until light golden (5 to 6 minutes).
2.Add the crushed ginger and garlic.
3.Cook for 1 minute until the raw smell fades.
saute · ~8 min
Add the chicken and spices.
Add the chicken, turmeric powder, black pepper, and the remaining salt. Mix well and cook over medium heat for 6 to 8 minutes until the chicken loses its raw color and starts to release its juices.
TIPKeep stirring every minute or so to coat the chicken evenly without burning the masala.
simmer · ~20 min
Add the potato and banana flower.
Add the potato, boiled banana flower, green chilies, and the remaining 1 cup water. Mix well, cover, and cook on low heat until the chicken is tender and the potato is soft.
simmer · ~7 min
Cook down the curry to a semi-dry finish.
Uncover the pan and cook for another 5 to 7 minutes, stirring gently, until the liquid reduces and the curry looks moist but not watery.
TIPKoldil Murgi tastes best when it is not too thin, so let the moisture reduce slowly.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled banana flower very well so the curry finishes earthy and semi-dry instead of watery.
2
Heat the mustard oil until it just smokes, then lower the flame; this mellows its sharpness without losing character.
3
Cook the onions only to light golden, not deep brown, to keep the Assamese-style flavor clean and subtle.
4
Use bone-in chicken for a richer broth; the curry gains more body as it simmers with the potato and koldil.
5
If the banana flower still tastes slightly bitter after boiling, rinse and squeeze it once more before adding.
6
Keep the final reduction gentle and stir softly so the potato cubes stay intact while the masala clings to the chicken.
7
This curry tastes even better after a short rest, as the pepper, mustard oil, and banana flower meld together.