Search
    Bengali cuisine
    Chicken Korma
    Tok Mishti Murgi
    Intermediate
    For 2 people

    Tok Mishti Murgir Korma: A Sweet & Tangy Bengali Delight


    In this Bengali speciality, juicy chicken drumsticks simmer until fork-tender in a mildly sweet yet tangy yoghurt-based gravy, fragrant with whole Garam masala. The dish gets its characteristic balance of "tok" (tangy) and "mishti" (sweet) notes from yoghurt and raisins. Pair with steamed rice to soak up the flavourful sauce.

    Ingredients

    • Sunrise Chicken Curry Masala

      2 tbsp

    • Sunrise Shahi Garam Masala

      2 tbsp

    • Chicken

      400 g

    • Sunrise Turmeric Powder

      1 tsp

    • Whole Garam Masala

      as needed

    • Sunrise Red Chilli Powder

      2 tsp

    • Onion Paste

      2 tbsp

    • Sour Curd

      50 g

    • Tomato Puree

      1/2 tsp

    • Ginger Paste

      2 tsp

    • Garlic Paste

      2 tsp

    • Mustard Oil

      30 ml

    • Water

      as required

    • Raisins

      20 g

    • Ghee

      1 tsp

    • Salt

      to taste

    • Golden Fried Onion (for garnish)

      as needed

    Sunrise tip: For a richer gravy, add a splash of heavy cream while stir-frying the chicken. This isn't traditional, but it does give the korma a restaurant-style finish.

     

    Steps

    Step 1: Marinate the Chicken

    Time: 60 minutes

    Take the chicken in a bowl, add Sunrise Turmeric powder, Sunrise Red Chilli powder, a pinch of salt, garlic paste, ginger paste and sour curd.

    Mix well with your hands and keep it aside for 1 hour.

     

    Step 2: Fry the Onions & Whole Garam Masala

    Time: 15 minutes

    Heat Sunrise Mustard oil in a heavy-bottomed pan over medium heat until it starts to smoke lightly.

    Add whole garam masala, onion paste and fry, stirring often, until they turn golden brown and caramelised.

     

    Step 3: Add the Chicken

    Time: 10 minutes

    Add the marinated chicken drumsticks to the pan and cook on high heat for 5-10 minutes, turning the pieces to brown them evenly.

     

    Step 4: Add Spices

    Time: 10 minutes

    Stir in Sunrise Chicken Curry Masala, tomato puree and water (as required).

    Now, cover the pan and let it cook for 10 minutes

     

    Step 5: Finish and Serve

    Time: 5 minutes

    Remove the lid, stir in raisins, Sunrise Shahi Garam Masala, ghee and stir-fry to coat the chicken evenly on all sides.

    Garnish with golden fried onion rings and serve hot with steamed rice or parathas.

     

    Goes Best With

    • Side Dish: Begun bhaja (spiced fried aubergine slices)

    • Bread: Luchi (deep-fried puffed bread)