Koldil Di Murgir Manxo
A rare Bengali delicacy where tender chicken is slow-cooked with earthy banana blossoms in a fragrant, spicy gravy. This traditional recipe brings a unique texture and flavor to the classic chicken curry.
For 4 servings
Prepare the Banana Blossom (15 minutes)
- Grease your hands and knife with mustard oil to prevent staining from the sap.
- Remove the tough, outer purple petals of the blossom until you reach the pale, tender core.
- Finely chop the tender core. For the florets under the petals, remove and discard the hard, matchstick-like pistil and the small, translucent petal from each one.
- Immediately place all chopped parts into a bowl of water mixed with 0.5 tsp of turmeric powder to prevent them from turning black.
- In a pot, bring fresh water to a boil. Add the drained blossom, 0.5 tsp salt, and another 0.5 tsp turmeric powder. Boil for 10-12 minutes until tender. Drain completely and set aside.
Marinate Chicken & Fry Potatoes (10 minutes)
- In a mixing bowl, combine the chicken pieces with 0.5 tsp salt and 0.5 tsp turmeric powder. Mix well and set aside to marinate for at least 15 minutes.
- Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes its raw pungency.
- Carefully add the potato quarters and fry until they are golden brown on all sides. Remove with a slotted spoon and keep aside.
Build the Curry Base (12 minutes)
- In the same hot oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
- Add the finely chopped onions and a pinch of sugar. Fry for 8-10 minutes, stirring frequently, until the onions are soft, translucent, and golden brown at the edges.
- Add the ginger and garlic pastes. Sauté for 2 minutes until the raw smell disappears.
Cook the Masala and Chicken (15 minutes)
- Add the tomato puree, red chili powder, cumin powder, coriander powder, and the remaining 1 tsp of salt. Stir well to combine.
- Cook this masala mixture on medium-low heat for 8-10 minutes, stirring occasionally. Continue until the oil starts to separate from the masala, indicating it's well-cooked.
- Increase the heat to medium-high, add the marinated chicken pieces, and sauté for 5-7 minutes, searing the chicken until it's lightly browned on all sides.
Combine and Simmer (20 minutes)
- Add the fried potatoes and the boiled banana blossom to the pan. Gently stir to coat everything evenly with the masala. Cook for 5 minutes.
- Pour in 1.5 cups of hot water and add the slit green chilies. Bring the curry to a rolling boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. Cook until the chicken is tender and the gravy has thickened to your desired consistency.
Finish and Serve (3 minutes)
- Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma and flavor.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest, covered, for 5 minutes to allow the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Preparing the banana blossom is the most crucial step. Don't skip greasing your hands or soaking the chopped blossom in turmeric water.
- 2Heating the mustard oil until it's lightly smoking is essential for an authentic Bengali taste, as it mellows the oil's pungent flavor.
- 3Frying the onions slowly until golden brown (a process called 'bhaja') builds a deep, sweet flavor base for the curry.
- 4Always use hot water when adding it to the curry. Cold water can slow down the cooking process and make the chicken tough.
- 5This curry tastes even better the next day as the flavors fully develop and infuse into the chicken and blossom.
Adapt it for your goals.
Creamier Gravy
Add 1/4 cup of thick coconut milk or a paste of 10-12 soaked cashews during the last 5 minutes of simmering for a richer, creamier texture.
Boneless VersionBoneless Version
Use 500g of boneless, skinless chicken thighs or breast, cut into bite-sized pieces. Reduce the final simmering time by 5-7 minutes as boneless chicken cooks faster.
Vegetarian AlternativeVegetarian Alternative
Omit the chicken. Increase the potatoes and add 1 cup of boiled chickpeas or 200g of fried paneer cubes along with the banana blossom for a hearty vegetarian curry.
Spicier KickSpicier Kick
Increase the number of green chilies to 5-6 or add 1/2 teaspoon of freshly ground black pepper along with the other powdered spices.
Why this is on our healthy list.
Rich in Dietary Fiber
Banana blossom is an excellent source of both soluble and insoluble fiber, which promotes digestive health, aids in regular bowel movements, and helps manage blood sugar levels.
High-Quality Protein
Chicken provides all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic offers potent natural anti-inflammatory and antioxidant benefits, which help combat oxidative stress and support a healthy immune system.
Source of Essential Minerals
Banana blossom is a good source of minerals like potassium, which is vital for heart health and blood pressure regulation, and iron, which is crucial for preventing anemia and carrying oxygen in the blood.
Frequently asked questions
Grease your hands with oil to prevent sap stains. Peel off the tough outer purple layers. The small florets underneath need to be cleaned by removing the hard, matchstick-like pistil and the small, translucent petal. The tender inner core can be chopped directly. Immediately soak all edible parts in turmeric water to prevent browning.