Kancha Lonka Murgi
A fiery and fragrant Bengali chicken curry made with a vibrant paste of fresh green chilies and cilantro. This dish has a unique flavor profile, skipping tomatoes and red chili for a fresh, zesty taste that pairs perfectly with steamed rice.
For 4 servings
4 steps. 35 minutes total.
- 1
In a blender, combine the green chilies, coriander leaves, ginger, and garlic
- a.Blend to a smooth paste, adding a splash of water if needed. In a large bowl, mix the chicken pieces with the prepared green paste, whisked yogurt, and 1 teaspoon of salt. Cover and let the chicken marinate for at least 30 minutes.
- 2
Step 2
- a.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant. Add the sliced onions and cook, stirring frequently, until they turn soft and golden brown, about 8-10 minutes.
- 3
Add the marinated chicken to the pan
- a.Increase the heat to high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides. Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for 15-20 minutes. Stir occasionally until the chicken is tender and oil starts to separate from the masala.
- 4
Step 4
- a.Uncover the pan, add 1 cup of warm water, the sugar, and the remaining 0.5 teaspoon of salt. Mix everything well. Bring the curry to a simmer and cook for another 5-7 minutes, until the gravy thickens to your desired consistency. Turn off the heat. Stir in the garam masala powder and fresh lime juice. Let the curry rest for 5 minutes before serving hot with steamed rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Bengali flavor, do not skip the mustard oil. Heat it well to remove its pungent raw smell.
- 2The number of green chilies determines the heat. Use a milder variety or reduce the quantity for less spice.
- 3Don't rush cooking the onions; their deep golden color forms the rich base of the curry.
- 4Marinating the chicken with yogurt helps to tenderize the meat and adds a subtle tanginess.
- 5Always add warm water to the curry to maintain the cooking temperature and prevent the chicken from becoming tough.
- 6The final squeeze of lime juice is crucial as it brightens all the flavors and balances the heat.
Adapt it for your goals.
Vegetarian
Substitute chicken with 400g of paneer cubes. Pan-fry the paneer until golden and add it to the gravy during the last 5 minutes of cooking.
quickQuick
Use boneless, skinless chicken thighs, which cook faster. Reduce the covered cooking time in step 3 to about 10-12 minutes.
healthyHealthy
Reduce the mustard oil to 2 tablespoons and use low-fat yogurt for the marinade to lower the overall fat content.
kid friendlyKid friendly
Drastically reduce the green chilies to 1-2 for flavor without the intense heat. You can also add 2 tablespoons of cashew paste for a creamier, milder gravy.