I idle around the house, nursing a nagging cold, one of those unrelenting ones that gets subdued by a dose of medicines, albeit temporarily, only to rally back, with defiant gusto, just a few hours later.
Outside, it’s a world in monochrome, an overcast sky, the ominous nimbus pregnant with rain, the anarchic wind in an unruly frolic.
I do love the rains.
The spray on my face.
The wind flirting with my locks.
The pitter-patter on the window pane music to my ears.
The intoxicating smell of wet earth driving my olfactory senses to sublime ecstasy.
But no, not today.
And no, it’s not a grudge I hold against the rains, given my obdurate cold.
It’s because its autumn.
Today, I crave for the blue skies to be back. Feathery wisps of cirrus, afflicted by the wanderlust bug, sailing aimlessly across the pastel-blue azure expanse of the heavens.
I wish to wake up to the heady fragrance of the shiuli, pristine white petals a sharp contrast to the flaming orange stalks.
I pray for the stholo poddo (changeable rose, as my horticulturist friends would refer to her) in my garden to bloom. The immaculate white in the morning that flourishes to a flamboyant pink by evening. The enigma of nature !!
My ears pine for the symphony of the dhaak.
And my olfactory senses yearn to be teased by the alluring fragrance of the dhuno.
I heave a sigh.
A silent prayer to the heavens above for the Sun God to be back in all His gorgeous glory for the next week.
And to beat my annoying cold and re-invigorate my battered taste buds, I long for something spicy. Some wicked heat.
And what better then than my kancha lonka murgi ?
Kancha Lonka Murgi. Succulent chicken legs. Sinfully caramelized onion. An overload of fiendish green chillies. The freshness of coriander leaves. A squeeze of citrus. Divine !!!
If my kancha lonka murgi is not addictive, what is ?
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
- 500 g chicken drumsticks / curry cut
- 7-8 green chilies slit and deseeded
- 8-10 green chilies whole
- 4 onion finely sliced
- 3 tsp green chilli paste
- 2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tbsp coriander leave paste
- 2 tbsp coriander leaves finely chopped
- 1.5 tbsp lemon juice
- 5 tbsp mustard oil
- salt to taste
Ingredients
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|
- Using a sharp knife, make 3-4 deep slits on each of the chicken drumsticks.
- Marinate the chicken with ginger paste, garlic paste, green chili paste, coriander leaves paste, ½ tbsp lemon juice, 1 tbsp mustard oil and a little salt, keep aside for at least 3-4 hours. (The longer the merrier !!)
- Heat the remaining oil in a thick bottomed pan, when smoking hot, throw in the sliced onions, fry till golden brown.
- Add the marinated chicken along with the marinade and the slit green chilies. Cook over a low flame till oil starts to separate from the masala.
- Add 1/2 a cup of warm water, throw in the whole green chilies, give it a hearty stir.
- Adjust seasonings, continue to cook till the chicken is tender and the gravy is of a coating consistency.
- Finish with the remaining lemon juice and chopped coriander leaves. Serve hot with rice or parathas.
Hello, my mom was very eager to try out this recipe after she found out on your blog but she is confused about the lemon juice…is it bengali pati lebu or kagji lebu?
Arpan, she can use any lemon juice 🙂
Thankxx maam.
Will it be hot and spicy? Or will the taste become bland after the chicken becomes tender in the juice?
Anusua, it is hot and spicy but you can moderate the heat through the number of green chilies you add.
Tried this recipe. It came out excellent.
@BGhosh Im so glad that you liked it!
🙂