When the better-half takes over the kitchen, wonder happens. Today’s dish is not mine, it my husband’s. This is his special recipe and the dish has been cooked solely by him from scratch. Yes, I indeed offered help several times, but none of them were […]
Search Results: chicken
It was Monday and while I was coping up with my Monday blues, I was feeling lazy too. We both were at home and the better half bought some chicken from the market and demanded to have something which is not usual and not a […]
I love street food and among many other dishes that the road side vendors serve, chicken noodles has always been my most favourite. I never say no to noodles, specially when it is with chicken. This always makes a great dinner option in my house and, for breakfast, my family prefer the same with eggs instead of chicken. Chicken noodles is kind of regular in my house but today’s version is different. Unlike my usual chicken noodles this is super spicy.
As I have a taken quite a long break from my blogging, I decided to come back with something tasty, easy and no-one-can-say-no-to recipe. My health issues were keeping me away from my blog and also from my kitchen. After a prologue use of medication my taste buds turned quite suppressed and I actually don’t find taste in anything. But this spicy chicken noodles is a game changer. My taste buds are quite charged up now.
I was lucky enough to have some delicious Singaporean noodles bought by my sister during her recent visit to Singapore. The package contained 340 gm wheat noodles and the quantity was apt for 3-4 people. For this preparation I have marinated the chicken pieces for approx 2 hours. Let me tell you how I prepared my chicken noodles. Hope you all like it.
- 340 gm plain noodles
- 400 gm boneless chicken cubes
- 1 bell pepper, vertically chopped (approx 1 inch)
- 1-2 carrot, vertically chopped (approx 1 inch)
- 1 onion, finely chopped
- 7 garlic cloves, minced
- 2 green chillies, finely chopped
- 1 tea-spoon soya sauce
- 2 table-spoon vegetable oil
- salt, according to taste
- 1 table-spoon soya sauce
- 1 table-spoon tomato ketchup
- 1/2 tea-spoon ginger-garlic paste
- 1/2 tea-spoon black pepper powder
- 1 tea-spoon lime juice
- 2 pinch salt
- 1 tea-spoon vegetable oil
- Marinate the chicken for 1-2 hours with all the ingredients mentioned in For Marination section.
- Boil sufficient water in a vessel and add the noodles. Stir slowly for 3-4 minutes and drain the water. Put the noodle under running water for few seconds. Drain all the water properly and keep the noodles aside.
- Heat oil in a pan and add chopped onion and garlic. Sautè until the onion turns golden brown.
- Now, add chopped green chillies, bell pepper, carrot and the marinated chicken. Add salt and give the whole thing a proper mix. Cover the lid and lower the flame.
- Cook for 15-20 minutes on low to medium flame. Open the lid and check if the chicken is properly cooked. The gravy should be like a thick sauce.
- Keep the flame low and add the noodles. Add 1 tea-spoon soya sauce and mix well.
- Stir fry the entire thing for 2-3 minutes and turn off the flame.
- Your Street Food Style Chicken Noodles is ready to be served now.
Serve this dish hot and enjoy with your family. This chicken noodles is a great dinner option, although, I don’t mind having it for lunch as well.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Posto Murgi or Posto Chicken is a delectable Bengali traditional dish. Bengalis love posto and it has been used in a wide range of our vegetarian and non vegetarian dishes. Posto Murgi has a mild taste and is a complete bliss if you have this […]
Chicken Chaap is traditionally a Mughlai dish brought to Bengal by the Mughals straight from Awadh. A large portion of Bengal’s traditional non vegetarian Muslim dishes have Awadhi influence on them and thanks to the Mughals for that. A lot of Mughlai dishes got a […]
Being born and brought up in Northeastern part of India, I am rather blessed to be well acquainted with some super delicious dishes that are flavourful and yet, light on stomach. Back home, few of our day to day food is influenced by Assamese or Manipuri cuisine and these are less spicy, made with very less oil and yes, utterly tasty. One of such dishes is Pepe diye Murgir Mangsho. Actually, this is one of such few dishes that I brought up to Maa 🙂 I got the idea from an Assamese friend of mine and on a Sunday afternoon, when Baba bought chicken from the market, Maa asked me to cook this dish. That day I cooked it for the first time, and later, many a times on Baba‘s demand 🙂
This is a chicken dish that you must try if you are on a diet and looking for something light, yet, you don’t want to compromise with the taste. This may vary from the typical Assamese traditional Papaya Chicken Curry, but yes, this is my version and is definitely worth a try. I usually cook it in a pressure cooker and the predominant flavour is of garlic’s. It can also be cooked in a heavy bottom pan and in that case, the cooking time will be little longer. This is a super easy recipe and can be included in your everyday food list. Here’s how I cooked it.
- 500 gms chicken (curry cut)
- 1/2 raw papaya, diced
- 10-12 garlic cloves, crushed
- 1 inch ginger piece, grated
- 1 onion, finely chopped
- 1 tomato, chopped
- 6 green chillies, slitted from middle
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon garam masala (optional)
- 1 table-spoon mustard oil
- salt, according to taste
- water, as required for a runny gravy
- Heat oil in a pressure cooker and temper with onion and garlic. Sautè until the onion turns translucent.
- Add ginger, tomato, green chillies, turmeric powder, cumin powder, coriander powder and salt, and stir till the tomato becomes mushy.
- Now, add chicken and papaya and give a quick mix.
- Add water till half level of the chicken and cover the lid. Cook for 2 whistles and turn off the flame.
- Let the pressure cool down completely. Open the lid and add garam masala powder if you want. Though, this is completely optional.
- Remove it to a serving vessel. Your Pepe diye Murgir Mangsho is ready to be served now.
This dish is best served with steamed rice, but, you can also try this with roti/chapatti. Squeeze a piece of lemon to enhance the flavour.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!
In every Bengali household, Sunday lunch is incomplete without a special Murgir Jhol (chicken curry). Normally, what we prepare is chicken with potato cooked in a spicy stew. But, this Sunday I thought of making something different. Being in Southern part of India, it’s great […]
Back home, Mom used to cook Murgir Jhol every Sunday. This was kind of customary to mark the weekend. I remember, we used to keep waiting for Sundays only to have Murgir Jhol. Sunday mornings used to start with watching Rangoli. Back then, Doordarshan really took care of our weekends 🙂 My Mom used to scream saying “Sokal bela onno barir baccha ra porashuno kore ar amar ghore ekta Cinemar gaan dekhe” (in other families, kids study in the morning but mine one is watching film songs) 😛 All these screaming could never actually restrict me from enjoying my Sundays. Rangoli followed by Chandrakanta, Shaktimaan, Potli Baba Ki, Jungle Book, Duck Tales and what not… By the time I complete my quota of television programmes, my Dad used to go to the local market and come back home with deshi murgir mangsho (country chicken) and Mom, continuing here screaming, used to start cooking her Sunday special dish. In the afternoon, we all used to sit together for this special weekend feast – Murgir Jhol and Gorom Bhat (hot steamed rice). I miss those Sundays so badly 🙁
Far away from home I always try to relive the memories. I can’t bring back my childhood or Rangoli or Jungle Book, but what I definitely can is to try to recreate my Mom’s kitchen magic. As I cook this magical dish, a part of me always wanders down the memory lane.
With that said, here’s my recipe of Murgir Jhol (with step-by-step pictorial representation) inspired by my Mom’s recipe.
- 500 gms curry cut chicken
- 2 potatoes, diced
- 1 tomato, chopped
- 1 large onion, chopped
- 5 green chillies, slitted
- 1 handful of garlic cloves, crushed
- 1 inch ginger, grated
- 1 cinnamon stick (dalchini)
- 5 green cardamom (elaichi)
- 5 cloves (laung)
- 2 star anise (chakra phool)
- 2 bay leaves (tej patta)
- 1 tea-spoon cumin powder (jeera)
- 1/2 tea-spoon turmeric powder (haldi)
- 1/2 tea-spoon red chilli powder
- 3-4 table-spoon mustard oil
- salt (according to taste)
- Wash the chicken pieces properly and rub some turmeric powder and salt. Shallow fry the pieces and keep aside.
- Heat oil in a pan and fry the potato pieces with little turmeric powder and salt. Once they are golden yellow, remove from the pan and keep aside.
- Heat some more oil and add bay leaves, cinnamon, cardamoms, cloves, star anise, chopped onion and crushed garlic. Sautè until the onion turns translucent and the mixture starts spreading aroma.
- Now, add grated ginger, green chillies and tomato. Stir till the tomato becomes soft and mushy.
- Add cumin powder, turmeric powder, red chilli powder and required salt and stir for 2 minute on medium flame.
- Now, add the fried potato and mix well.
- Add 3 cups of warm water and bring it to boil.
- Now, add the chicken pieces and cover the lid. Cook for 15-20 minutes on low flame.
- Open the lid and check if the chicken is well cooked and the consistency of the gravy. There should be enough gravy in the curry.
- Once the chicken is well cooked, turn off the flame and remove it in a serving vessel.
- The Murgir Jhol is ready to be served now.
Serve this hot with hot steamed rice and make your Sundays delightful. Have it with your loved ones and build memories. Do drop me a comment telling how you like this recipe. Happy eating!
This is the dish that own me many appreciations – though within my friend and family circle – but it means a lot to me. Those were the initial days of my cooking and I was only comfortable cooking for myself and only myself. The […]