Recipe - Robibarer Murgi (Bengali Savoury Sunday Chicken)

Vegetable oil
3 One half pound Chicken pieces; skinned
1 pound Potatoes; peeled and cut
into 1.5 inch cubes
2 cup Finely chopped onion
One half teaspoon Turmeric
1 teaspoon Sugar
1 One half tablespoon Peeled fresh ginger; paste
or grated
1 tablespoon Garlic; paste or minced
1 teaspoon Seeded chopped fresh green
chili; (or more, to taste)
2 teaspoon Ground cumin
2 teaspoon Ground coriander
1 teaspoon Ground sumac
1 teaspoon Garam masala
1 teaspoon Chinese five spice; (or
equal parts cinnamon,
allspice and clove), ground
1 One fourth cup Water
3 tablespoon Tomato paste
Three fourths teaspoon Salt
5 tablespoon Plain yogurt
1 teaspoon Garam masala
3 Stalks green onion; chopped,
(up to 5)
1 lg Bunch cilantro leaves;
coarsely chopped

Karen Haigh

Modified From: The Flavors of India by Bharti Kirchner

8 large servings

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html

Heat 2 tablespoons oil in a large skillet over medium heat. Fry chicken
pieces in 2 batches, turning frequently, until opaque and lightly browned.
Remove with a slotted spoon.

Add 1 tablespoon oil to the skillet and reheat over medium heat. Fry
potatoes until they turn medium brown, turning frequently. Remove with
slotted spoon and set aside. (Omit this step for a lower fat dish)

Add 2.5 tablespoons oil to the skillet and heat over mediumlow heat. Add
onion and fry until richly browned but not burnt, stirring constantly. Stir
in turmeric and sugar. Add ginger, garlic, green chili, cumin, coriander,
sumac, 1 teaspoon garam masala and 5 spice; fry for a few seconds.

Add water. Blend in tomato paste. Add the chicken and any accumulated
juices. Simmer, covered, 1020 minutes. Add the potatoes and simmer,
covered, until both chicken and potatoes are tender, at least 20 minutes.
(The longer this dish simmers, the tastier it gets.)

Remove from heat. Add salt, yogurt, remaining garam masala and mix well.
Let stand about 10 minutes, then mix in green onion and cilantro. Serve.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 18, 1998