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Posted by on Feb 2, 2012 in Chicken Recipes | 0 comments

Coriander chicken/ Dhone Patay Murgi Bhuna

coriander-chicken

One very responsible lady asked me about the basic difference between Indian cuisine and Bangladeshi Cuisine. I gave her an answer but it gives me the thought. What is the basic difference? I find that basic difference is the use of onion. Bangladeshi gravy is onion paste base.

Ingredients:

• 1 chicken curry cut(size 10)

• 2 tablespoon onion paste

• 1 tablespoon ginger paste

• 1 tablespoon garlic

• 2 tablespoon yogurt

• ½ teaspoon turmeric powder

• ½ teaspoon coriander powder

• ½ teaspoon cumin

• 1 bay leaf

• 1 teaspoon sugar

• 1/2 cup fresh coriander leaves chopped

• Salt to taste

• 4 tablespoon oil

coriander-chicken-1

 

How to make:

1. Mix 1 teaspoon salt and turmeric with chicken pieces.

2. Fry chicken pieces till it becomes brown and keep aside.

3. Add cumin in same oil. When cumin starts crackle, add rest of spices and yogurt except coriander leaves and sugar and cook it till oil is separated.

4. Add chicken and 1 cup water and cook it till chicken becomes tender.

5. Add coriander leaves and sugar.

6. Stir it and remove from stove.

7.Serve Coriander chicken/ Dhone patay murgi bhuna with rice, polau, paratha or roti.

 

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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