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    Bengali cuisine
    Bengali Chicken Curry
    Shorshe Murgi
    Intermediate
    For 2 people

    Shorshe Posto Murgi: Bengali Chicken Curry With a Twist


    A quintessential Bengali dish, Shorshe Posto Murgi features succulent chicken pieces simmered in a velvety, flavour-packed gravy. With minimal hands-on cooking time, this one-pot wonder is a perfect weekend lunch or dinner party centre piece. Serve steaming hot with plain rice for a satisfying meal that celebrates the bold, unapologetic flavours of Bengali cuisine.

    Ingredients

    • Sunrise Shorshe-Posto Powder

      4 tsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Ginger-Garlic Paste

      2 tsp

    • Onion (finely chopped)

      4 tsp

    • Sunrise Mustard Oil

      40 ml

    • Chicken

      400 g

    • Green Chillies (slitted)

      4 pcs

    • Sunrise Turmeric Powder

      2 tsp for marination, 2 tsp for cooking

    • Sour Curd

      ½ cup

    • Water

      as required

    • Ghee

      1 tsp

    • Salt

      to taste

    • Coriander (finely chopped)

      to garnish

    Sunrise tip: For an extra kick of heat and flavour, add a pinch of freshly ground black pepper to the Shorshe Posto paste/ slurry.

     

    Steps

    Step 1: Marinate the chicken

    Time: 15 minutes

    In a large bowl, mix the chicken pieces with salt and Sunrise Turmeric Powder. Set aside to marinate for 15 minutes while you prepare the rest of the ingredients.

     

    Step 2: Sauté onion and spices

    Time: 7-8 minutes

    Heat Sunrise Mustard Oil in a large, heavy-bottomed pan or kadhai. Add the chopped onions to the pan and fry until they turn light golden brown. Add the ginger-garlic paste, slitted green chillies, Sunrise Turmeric Powder and sauté for 2-3 minutes until the raw smell disappears.

     

    Step 3: Prepare the shorshe posto slurry

    Time: 15 minutes

    Add Sunrise Shorshe-Posto powder to a bowl and mix with warm water with a pinch of salt.

    Keep it aside for 15 minutes before use.

     

    Step 4: Brown the chicken

    Time: 15 minutes

    Add the above prepared Sunrise Shorshe Posto slurry to the sauted masala.

    Now, add the marinated chicken pieces to the pan. Stir well to coat the chicken with the mixture.

    Fry on medium-high heat and cover the lid for 15 minutes until the chicken pieces are lightly browned.

     

    Step 5: Uncover the lid

    Time: 10 minutes

    Uncover the lid, add some salt to taste, sour curd, ghee, Sunrise Shahi Garam Masala and cook for 5 minutes, stirring occasionally.

     

    Step 6: Garnish and serve

    Time: 2 minutes

    Transfer the Shorshe Posto Murgi to a serving bowl. Garnish with finely chopped coriander leaves. Serve hot with steamed rice.

     

    Goes Best With

    • Accompaniment: Steamed rice, roti, or luchi (Bengali-style deep-fried puris)