Murgir Manxo Koni

1. 1
   prep · ~10 min

   Boil the eggs and prep the chicken.

   1.Place 4 eggs in a saucepan with water and boil for 10 minutes until hard boiled.

   2.Cool, peel the shells and make shallow slits on the egg whites.

   3.Marinate chicken pieces with 0.25 tsp turmeric powder and a pinch of salt. Set aside.
2. 2
   fry · ~8 min

   Fry the potatoes and eggs.

   1.Heat 1 tablespoon mustard oil in a kadai until it smokes lightly.

   2.Shallow fry the potato halves until golden. Remove and set aside.

   3.In the same oil, lightly fry the boiled eggs until the exterior is blistered. Remove and set aside.
3. 3
   temper · ~9 min

   Make the tempering.

   1.Heat the remaining mustard oil in the pressure cooker over medium heat.

   2.Add bay leaves, green cardamom, cinnamon, and cloves. Sauté until fragrant (30 seconds).

   3.Add the sliced onions and fry until deep golden brown (7-8 minutes).

   TIPTake your time caramelizing the onions—this is the base of the curry's rich colour and sweetness.
4. 4
   saute · ~10 min

   Build the masala base.

   1.Add ginger paste and garlic paste to the browned onions. Sauté for 2 minutes.

   2.Add chopped tomatoes and a pinch of salt. Cook until tomatoes are soft and oil separates.

   3.Lower heat and add turmeric powder, red chili powder, and cumin powder. Stir for 1 minute.

   4.Add whisked yogurt slowly while stirring continuously to prevent splitting. Cook for 2 minutes.
5. 5
   saute · ~7 min

   Brown the chicken.

   1.Add the marinated chicken pieces to the masala.

   2.Sauté on medium-high heat for 5-7 minutes until the chicken is lightly browned and well coated with spices.

   TIPSearing the chicken before adding water deepens the flavour dramatically.
6. 6
   simmer · ~15 min

   Pressure cook the curry.

   1.Add 1.5 cups of water, sugar, and green chilies. Stir to combine.

   2.Add the fried potato halves. Close the pressure cooker lid.

   3.Cook on medium flame for 2 whistles (about 15 minutes). Turn off heat and let pressure release naturally.
7. 7
   simmer · ~5 min

   Finish the curry with eggs.

   1.Open the pressure cooker and check chicken tenderness and gravy consistency.

   2.If too thin, simmer uncovered for 5 minutes to thicken.

   3.Gently add the fried boiled eggs into the gravy. Simmer for 3-4 minutes so the eggs absorb the flavours.
8. 8
   garnish · ~1 min

   Finish and serve.

   1.Sprinkle garam masala powder on top. Stir gently.

   2.Garnish with chopped coriander leaves. Serve hot in a katori with steamed rice.

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