Main Dish
Bengali cuisine
Coriander Leaves
Intermediate
For 4 people

Dhonepata Murgi: Chicken Simmered in a Coriander and Mint Gravy


Dhonepata Murgi is a classic Bengali chicken curry that gets its distinctive flavour from an abundance of coriander leaves. Tender chicken pieces simmer in a spiced gravy with a cooling hint of mint. The result is a fragrant, fresh-tasting curry, perfect with steamed rice. Allowing the cooked curry to sit for a few minutes before serving enhances the flavours.

Ingredients

  • Chicken (cut into medium pieces, skin removed)

    1 kg
  • Fresh coriander leaves

    1 cup
  • Fresh mint leaves

    1/4 cup
  • Garlic paste

    1 tsp
  • Ginger paste

    1 tsp
  • Onion paste

    1.5 tsp
  • Beaten curd

    1/2 cup
  • Cloves

    4
  • Cinnamon stick

    1 piece
  • Green cardamom

    2
  • Mustard oil

    3 tbsp
  • Salt

    To taste
  • Sugar

    A pinch
  • Sunrise Kasuri Methi

    1 tsp
  • Sunrise Shahi Garam Masala

    1 tsp
  • Sunrise Kali Mirch Powder

    1 tsp

Sunrise tip: For a richer gravy, add a spoonful of cashew paste along with the curd.

 

Steps

Step 1: Make the Coriander-Mint Paste

Time: 5 minutes

In a blender or mixie, grind together the coriander leaves and mint leaves into a smooth paste, using very little water if required. Keep aside.

 

Step 2: Partially Cook the Chicken

Time: 10 minutes

In a pot, add the chicken pieces and enough water to partially cover them. Bring to a boil and cook the chicken for 5-7 minutes until it is partially done. Drain the water and keep the chicken aside.

 

Step 3: Temper the Oil

Time: 5 minutes

Heat mustard oil in a deep pan or kadhai. When it is hot, add the cloves, cinnamon stick and green cardamoms. Sauté for a minute until they release their aroma.

 

Step 4: Add the Pastes

Time: 5 minutes

To the tempered oil, add the garlic and ginger pastes. Sauté for 2 minutes until the raw smell disappears. Then add the onion paste and sauté for another 2 minutes until it turns light brown.

 

Step 5: Cook the Chicken

Time: 15 minutes

Add the partially cooked chicken pieces to the pan. Toss and stir well to coat the chicken in the spices. Sauté for 3-4 minutes. Then pour in the coriander-mint paste and mix thoroughly. Cook for 5 minutes, stirring often.

 

Step 6: Add Curd and Seasonings

Time: 10 minutes

Now add the beaten curd, salt to taste and a pinch of sugar. Mix well. Cover and cook on low heat for 8-10 minutes until the chicken is fully done and the oil begins to separate from the gravy.

 

Step 7: Finish and Serve

Time: 5 minutes

Sprinkle the Sunrise Kasuri Methi, Sunrise Shahi Garam Masala, and Sunrise Kali Mirch Powder. Give everything a final stir. Turn off the heat and let the Dhonepata Murgi sit, covered, for 5 minutes for the flavours to meld. Serve hot with steamed rice.

 

Goes Best With

  • Side Dish: Begun bhaja (fried eggplant slices)

  • Accompaniment: Cucumber raita