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A simple, flavorful Bengali chicken fry where pieces are marinated in classic spices and pan-fried until golden brown. This rustic dish is a perfect side for dal and rice, or as a delicious snack. It's quick, easy, and full of authentic flavor.
For 4 servings
Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, and salt. Use your hands to mix thoroughly, ensuring each piece is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Sauté Onions: Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot and just begins to smoke slightly (this mellows its pungent flavor), carefully add the thinly sliced onions. Fry for 7-8 minutes, stirring frequently, until the onions turn soft and golden brown. Add the slit green chilies and sauté for another minute until fragrant.
Sear and Cook the Chicken: Add the marinated chicken to the pan with the onions. Increase the heat to high and stir-fry for 5-7 minutes, until the chicken is seared on all sides and no longer pink. Sprinkle the sugar over the chicken and mix well to combine.
Slow Cook to Finish: Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 10-12 minutes. The chicken will cook in its own juices; do not add any water. Stir once or twice in between to prevent it from sticking to the bottom of the pan.
Final Touches and Serving: Uncover the pan and check if the chicken is tender and cooked through. If there is excess moisture, increase the heat and cook for a few more minutes until the dish is relatively dry. Sprinkle the garam masala powder over the chicken, stir gently to combine, and cook for 1 more minute. Garnish with freshly chopped coriander leaves and serve hot.
A simple, flavorful Bengali chicken fry where pieces are marinated in classic spices and pan-fried until golden brown. This rustic dish is a perfect side for dal and rice, or as a delicious snack. It's quick, easy, and full of authentic flavor.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 380.65 calories per serving with 29.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or appetizer.
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You can use boneless, skinless chicken thighs or breast, cut into bite-sized pieces. Reduce the cooking time by 5-7 minutes as boneless chicken cooks faster.
Add cubed potatoes along with the onions and fry until they are lightly browned before adding the chicken. You may need to cover and cook for a little longer to ensure the potatoes are tender.
Increase the amount of red chili powder and green chilies. You can also add a pinch of black pepper powder along with the garam masala at the end.
Add 2 tablespoons of thick yogurt (curd) to the marinade for a slightly tangy flavor and more tender chicken.
Chicken is a high-quality source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides important minerals like iron, which helps in preventing anemia, and zinc, which is vital for immune function and wound healing.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Ginger and garlic also offer various health benefits, including boosting immunity.
One serving of Murgir Manxo Bhaja contains approximately 350-400 calories, depending on the cut of chicken used and the amount of oil absorbed. This estimate is for a 180g serving.
It can be part of a balanced diet. It's high in protein from the chicken, which is essential for muscle health. However, since it's shallow-fried in oil, it has a higher fat content. To make it healthier, you can use less oil and opt for leaner cuts of chicken.
Yes, you can use any neutral vegetable oil like sunflower or canola oil. However, mustard oil is key to the authentic, pungent flavor of traditional Bengali cuisine.
Murgir Manxo Bhaja is traditionally served as a side dish with plain steamed rice (bhaat) and a simple lentil soup (dal). It also works wonderfully as an appetizer or a snack on its own.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave until hot.
If your dish has too much moisture at the end, it could be because the chicken released a lot of water. Simply cook it uncovered on medium-high heat for a few extra minutes, stirring occasionally, until the excess liquid evaporates.
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