Murgi ghonto/ chicken bhuna with moog daal.

Murgi Ghonto is a traditional Bengali dish made with chicken and lentils( mostly Moog daal), slow-cooked with aromatic spices, and potatoes. This comforting, semi-dry curry is rich in flavor, with the warmth of mustard oil, ginger, garlic, and green chilies. Perfectly paired with steamed rice, it’s a homely and hearty meal enjoyed by many.

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Prep Time 20

Cook Time 30

Course bhuna chicken, chicken dish, curry, Main Course, main dish

Cuisine bangladeshi, Bengali

Servings 4 serves

Equipment

1 pot/pan to cook

Ingredients

1 kg chicken pieces. drumsticks/curry pieces.
250g moog/moong daal
2 bayleaves
1 dry chili
2 cinnemon
4 cardamom
4 green chili
2 cups sliced onions
1 tbsp ginger garlic paste
1 chopped tomato
2 diced potatoes
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp jeera/cumin powder
1/2 tsp garam masalapowder
1/2 tsp coriander powder
2 tbsp chopped copriander
1 tsp salt to taste/according to your taste.
2 tbsp ghee to garnish

Instructions

In a frying pan or kadai, dry roast the moong daal until fragrant/golden brown.
Keep stirring to prevent burning.
In a pan, add mustard oil or normal cooking oil. add all the whole spices to temper. Add sliced onion and cook until golden brown.
Add ginger garlic paste, and sliced tomatoes, mix and well.
Add potatoes and all the spices and cook for 4-5 minutes on medium heat.
Add water if needed.
Add the dry-roasted lentils, salt to taste and mix again.
Now add in the chicken pieces and coat everything very well.
add two cups of water and cook on medium-low heat until vhicken is tender, and potatoes are cooked through.
Simmer for another 10 minutes on the lowest heat. add green chili, and coriander and drizzle with ghee before serving hot with some steamed rice.