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.
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.
Notes
optional:
- you can fry the chicken first with salt and turmeric
- Add lime leaves for a nice refreshing kick to it.
- add naga chili for some smokey heat.