Murgi Monohora
Murgi Monohora. Chicken drumsticks. Stewed languorously in milk. The decadent luxury of fresh malai. The aroma of roasted whole spices. Just a whiff of ginger.
This is sin !!!
But then when Pujas are just a fortnight away, why not indulge ?
Ingredients
- 6 pieces chicken drumsticks
- 1 cup milk
- 1/2 cup doodh er sor or malai
- 2 tbsp onion paste
- 4 tbsp onion juice
- 1/2 tbsp ginger juice
- 1 tsp green chili paste
- 2 bay leaves
- 3 green cardamom
- 3 cloves
- 1 one inch cinnamon stick
- 2 tbsp mustard oil
- salt to taste
Instructions
- Using a sharp knife, make 3-4 deep slits on each of the chicken drumsticks. Marinate them with onion juice, ginger juice and green chili paste. Keep refrigerated for at least 3-4 hours. Overnight is even better.
- Heat the mustard oil in a deep bottomed pan. Throw in the crushed cinnamon, cardamom, cloves and bay leaves. Allow the spices to splutter. Once they start to release their aroma, stir in the onion paste, cook till the raw smell of onions is gone and the paste takes a light brown colour.
- Gently add the drumsticks along with the marinade, add a sprinkle of salt, cook for another 5-7 minutes over a medium flame.
- Lower the flame, gently pour the milk and add 2 tbsp of the fresh malai . Let it stew for 15-20 minutes or till the chicken has become tender.
- Add the remaining malai, adjust seasonings. Cook over a low flame for a further 2-3 minutes. Serve hot .