Handpicked leg pieces from Bhuna Murg

Things You need to cook Bhuna Murg: (For 4 persons)

For marinade:

8 chicken pieces (I used only leg pieces, skinned)

Lime Juice (2 tbsp)

Turmeric powder (1 tbsp)

Red chili powder (1 tbsp)

Salt (2 tsp)

Yogurt (4 tbsp)

Finely chopped onion (1 medium size)

Mustard Oil (1 tbsp)

For gravy:

Mustard oil - 3-4 tbsp (If you wish, you can add more.)

Green cardamom  + cloves + cinnamon - 3 of each

Bay leaves - 1

Thinly sliced onion - 2 cups 

Garlic-ginger paste - 2 tbsp

Tomato paste - 1 (medium size)

Turmeric Powder, red chili powder, coriander powder - 1 tbsp of each

Water

Lemon Juice made of - 1 piece 

Process to make Bhuna Murg:

1. Wash the chicken pieces well and keep it aside for pat-drying. 
2. Now you have to marinade the pieces using salt, few drops of lemon juice, turmeric powder and red chili powder. 
3. Remember, you have to keep the pieces in a stain-less steel bow (yes, because non-reactive pot should be used for lemon based marinade).
4. Toss and rub the chicken pieces. Set the bowl in refrigerator for 30 minutes. 
5. Meanwhile you chop the onion. Mix it with yogurt and oil. 
6. Take out the chicken bowl from the refrigerator and mix onion+yogurt+oil with chicken. Allow it to marinate again for 1 hour.
7. Crush the cinnamon, cardamom, cloves and peppercorn. Keep them aside. 
8. After 1 hour, take out the chicken bowl from the refrigerator. 
9. Now you have to shake off the marinade from the chicken pieces. 
10. Keep the marinade in a different bowl. 
11. Heat oil in a deep-bottom frying pan. 
12. Add chicken pieces and cook from both sides. Keep cooking until you see the pieces get slightly brown color. It would take approx 5-7 minutes. Take out the chicken pieces from the pan and keep them in a different bowl. 
13. Place the same pan on the oven. Don't add oil now. Allow it to heat up.
14. Add peppercorn, bay leaf, clove, cinnamon, cardamom. Let them sizzle. Add the marinade which you have kept in a different bowl..no? Add little sugar. Stir till the onion marinade becomes soft. 
15. Add ginger+garlic paste, turmeric powder and red chili powder, salt. Stir well for few minutes. Don't add water at this stage. 
16. Now add chicken pieces and cook for approximately 10 minutes by stirring occasionally. At this stage you have to add coriander powder. Stir till the chicken pieces are half cooked. Check if the raw smell of spices goes away.
17. Do you see the oil bubble rising up from the boiling curry? If yes, it indicates that the oil is separating from the spices. 
18. Now add water, slit green chili. Cover the pan with a lid. Let it be boiled for few minutes. Don't over-boil the chicken, else the pieces would fall of the bones. 
19. Once done, drizzle some lemon juice on the top. 
20. Remember, you should uncover the pan just before serving it. If you uncover the pan right after cooking, the chicken pieces would dry out. And you would not get that thin oily gravy which you see in the image above.  

Your Bhuna Murg is ready. You can serve it with hot rice, roti, nun or puri. 

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Experimenting Thai Recipe with Chicken Legs - Smoked and Grilled in Pressure Cooker!!!

What I used:

2 leg pieces of Chicken
1 tbsp of Brown Sugar
2 tbsp of coriander leaves (chopped)
2 tsp of Garlic Paste
1/2 cup of coconut milk (I used coconut powder mixed in hot water)
2 tp of curry leaves powder
3 tbsp of fish sauce
1 tbsp of chili flakes (or more er your taste)
1 tbsp of lime juice
1/2 cup of peanut butter (smooth one)
1 red onion (finely chopped)
Salt to taste


How I cooked:

In a blender or food processor, combine coconut milk, fish sauce, lime juice, garlic, onion, peanut butter, curry powder, pepper flakes, brown sugar and salt. Process until smooth. Stir in coriander leaves. 

Pour approximately half the marinade into a sealable plastic bag. Pour the remaining marinade into a separate container, cover and refrigerate. This portion will be used as a dipping sauce for the cooked chicken. 

Add chicken legs to the marinade in a bag. Close the bag and turn it gently to coat the legs in the marinade. Refrigerate the chicken for 10-12 hours. 

Spread some salt on the base of pressure cooker. Place it in oven and preheat for 15 minute. White pre-heating the cooker, make sure that you have removed the whistle.

Remove chicken from marinade and discard the bag. Put legs on an aluminium bowl and place in the preheated pressure cooker. Heat the chicken leg pieces for 15 -20 minutes.  

Grilled chicken is ready. You can serve it with any sauce or dip of your choice. 

Taro Stolon with Prawns (Chingri die Kochur Loti)

What I used:
150 grams of Prawns
200 gram of Taro Stolon (kochut Loti)
4 green chilis (slit)
1 small size onion (chopped)
1/2 tsp of garlic paste
1/2 tsp of ginger paste
Turmeric Powder
Cumin powder
Mustard oil for frying the shrimps and cooking
Sale to taste

How I cooked:
1. Clean the Prawns.
2. Heat oil in a frying pan and fry those prawns until golden brown. Keep them aside.
3. Remove the taro skin and take out the stem. Cut them 2 inch long pieces.
4. Boil them for 10 minutes. You can add tamarind paste to the boiling water. Take the stems out of the water. Keep the water aside.
5. Heat oil in the same frying pan. Add onion, garlic, ginger, turmeric powder, salt and green chilli. Stir for 2-3 minutes.
6. Add taro stem and keep stirring in medium heat until you add the prawns.
7. After 3-5 minutes, add prawns. And let it be cooked for few minutes. But don't forget to stir.
8. Water will be coming out from the taro stem. Stop stirring if you find the water dries up.
9. Add tamarind water which you kept aside when you started cooking.
10. Let the curry be cooked until you find the water again dries up.
11. Your Taro Stolon curry is ready. Serve it with hot rice.