Murgir Manxo Koni

Name: Murgir Manxo Koni
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g chicken (curry cut, bone-in pieces); 4 pcs egg (whole); 2 pcs potato (medium, peeled and halved); 3 pcs onion (medium, finely sliced); 2 tsp ginger paste; 2 tsp garlic paste; 2 pcs tomato (medium, chopped); 3 pcs green chili (slit); 3 tbsp yogurt (whisked); 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 1 inch cinnamon; 4 pcs clove; 3 tbsp mustard oil; 0.5 tsp salt; 0.5 tsp sugar; 1.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

9/10

A rustic Bengali delicacy where tender chicken pieces and boiled eggs are slow-cooked in a rich, spicy onion-tomato gravy. The boiled eggs soak up the deep flavours of the curry, making every bite a celebration of home-style Kolkata cooking. Perfect with steamed rice for a comforting Sunday lunch.

PREP

20m

COOK

50m

SERVES

1 KATORI

478 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

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

1
Make shallow slits on boiled eggs before frying so the gravy seeps in.
2
Mustard oil must be heated to smoking point to mellow its pungency.
3
Caramelize the onions until deep golden for a richer, darker gravy.
4
Add yogurt slowly while stirring to prevent it from splitting in the hot masala.
5
Let the pressure release naturally for tender, juicy chicken.
6
Simmer the fried eggs in the gravy for at least 3-4 minutes for best flavour.

RECIPE VARIATIONS