West Bengal Recipes
 
Doi Murgi  
   
Serves 6

Ingredients

1 kg chicken

3 tsp coriander powder

400 g onions

1 tsp turmeric powder

4 medium tomatoes

1 tsp ground black pepper

4 green chillies

Sprigs of cilantro leaves

250 g yoghurt

Salt to taste

2 tbsp ginger paste

 

1 tbsp garlic paste

 

Method
Clean, wash and cut chicken into medium pieces. Marinate with ground black pepper and yoghurt for 3 hours. Wash and cut green chillies into big pieces. Wash and quarter tomatoes. Slice onions. Wash and chop cilantro leaves. Heat oil in a heavy based pan. Add sliced onion and garlic paste. Stir fry on medium heat for 8-10 minutes. Add the coriander powder, turmeric powder and green chillies. Stir fry till oil starts to separate. Add the marinade. Add salt. Stirring continuously, cook over medium heat for 12-15 minutes till the gravy dries up. Add 250 ml water and tomatoes. Cover and cook over low heat for 5 minutes till chicken is cooked. Uncover and cook until water dries up and oil starts to separate. Garnish with cilantro leaves. Serve hot with rice, luchi or roti.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 304 Carotene (μg) 232.6
Protein (g) 46.16 Vitamin C  (mg) 7.8
Carbohydrate (g) 11.4 Mg  (mg) 47.73
Fat (g) 8.24 Na  (mg) 19.4
Fibre (g) 1.74 K  (mg) 192.8
Minerals (g) 3.1 Mn  (mg) 0.56
Calcium  (mg) 163.12 Zn  (mg) 0.64
Phosphorus  (mg) 507.7 Cr  (mg) 0.015
Iron  (mg) 1.14