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.
Sunrise tip: For a richer gravy, add a spoonful of cashew paste along with the curd.
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.
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.
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.
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.
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.
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.
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.
Side Dish: Begun bhaja (fried eggplant slices)
Accompaniment: Cucumber raita