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Golmorich Murgi (Chicken in Black Pepper)

October 16, 2016 By Maumita Paul 7 Comments

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Golmorich Murgi

There’s something special about a Sunday lunch.

The unhurried pace.

The pleasure of childhood indulgences. The sinful bhajas. Not one, but a decadent array of them. Or the delectable dessert. Without even a hint of self-reproach.

The eclectic conversations.
Philosophy and Politics.
Confucius and Cricket.
Tagore and Tintin.

The conversations that shall inevitably morph into debates. Animated. Fiery.

And of course the piece de resistance chicken curry. Barring which the Sunday lunch, however elaborate, would never be deemed as satiating.

I pair the bird today with black pepper, not just black pepper but a luxuriant extravagance of it. Then sober it up a bit with a kiss of yoghurt and a touch of cashew paste.
The outcome, my delicious Golmorich Murgi, a delicately balanced spice canvass, a must-try the next time you are planning a feast featuring the bird.

Golmorich Murgi

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Golmorich Murgi (Chicken in Black Pepper)
Golmorich Murgi, chicken with a luxuriant extravagance of black pepper. Sobered up with a kiss of yoghurt and a touch of cashew paste. Sublime !!
Golmorich Murgi
Course Main course
Cuisine Bengali, Indian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 500 g chicken curry cut pieces
  • 1/2 cup yogurt whipped
  • 10 - 12 cashew nuts
  • 2 onions finely chopped
  • 1/2 tbsp ginger paste
  • 1/4 tsp garlic paste
  • 3-4 dry whole red chillies
  • 1.5 tsp coriander powder
  • 1 tbsps black pepper corns
  • 2-3 tbsps black pepper powder freshly ground
  • 2 tbsps mustard oil
  • salt to taste
Course Main course
Cuisine Bengali, Indian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 500 g chicken curry cut pieces
  • 1/2 cup yogurt whipped
  • 10 - 12 cashew nuts
  • 2 onions finely chopped
  • 1/2 tbsp ginger paste
  • 1/4 tsp garlic paste
  • 3-4 dry whole red chillies
  • 1.5 tsp coriander powder
  • 1 tbsps black pepper corns
  • 2-3 tbsps black pepper powder freshly ground
  • 2 tbsps mustard oil
  • salt to taste
Golmorich Murgi
Instructions
  1. Marinate the chicken with ginger-garlic paste and whipped yogurt, keep aside for at least 2-3 hours in the refrigerator.
  2. Soak the cashew nuts in 2 tbsp hot water for 10 odd minutes and grind to a smooth paste.
  3. Heat the oil in a deep bottomed frying pan, temper with broken red chillies and peppercorn. Add the finely chopped onions and saute on medium flame till light golden. Now add the chicken along with the marinade, give it a hearty stir.
  4. Add coriander powder, salt and cook over a low flame stirring occasionally. Splash a little water if it's getting a bit too dry.
  5. When the chicken is about three-fourths cooked, stir in the cashew nut paste and freshly crushed black pepper powder. Mix well, add 1/4 cup of warm water. Cover and cook over a medium flame, stirring occasionally, till the chicken is done.
  6. Adjust the seasonings and finish with more black pepper powder if you love the heat. Serve hot.
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Filed Under: Bengali Recipes, Poultry and Chicken Tagged With: Bengali Chicken Curry, Bengali Food Blog, Bengali Food Photography, Bengali Recipes, Bengali Summer Recipes, Chicken, Food Photography, Golmorich Murgi, Indian Food Photography, Indian Recipes, Non Vegetarian, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen

Reader Interactions

Comments

  1. Maumita Paul says

    January 31, 2017 at 5:50 am

    @Sanjana
    I would recommend adding cream. Yoghurt would do as well but be careful pls on the balance of flavors.

    Reply
  2. Sanjana says

    January 27, 2017 at 4:56 am

    I just came across this recipe. Is it necessary to add the cashew paste? My friend requested me to cook this dish but he is allergic to nuts. If I add some more yogurt or cream, will it taste nice or should I just skip it?

    Reply
    • Pawlok Dass says

      December 27, 2018 at 6:31 am

      Try replacing cashew paste with poppy seed paste (posto bata).

      Reply
      • Maumita Paul says

        December 29, 2018 at 6:56 am

        @Pawlok , that will make it Murgi posto isn’t it?

        Reply
  3. Tia Dutta says

    October 20, 2016 at 7:00 am

    Beautiful narration and wow recipe

    Reply
  4. Laxmi says

    October 17, 2016 at 4:45 am

    Lovely read and yummy post

    Reply
  5. Rama J Reddy says

    October 17, 2016 at 4:40 am

    Now I have to ask my wife to try this 🙂

    Reply

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It’s not everyday one feels so blessed.

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