Murgir Dom

                                                           

                                         Murgir Dom

Ingredients: 2 cornish hens 1/2 a lemon 10 small new potatoes 1 large red onion 2 inches of ginger, peeled 6-4 cloves of garlic 2-3 green chillies 6-8 tablespoons of mustard oil 2 bay leaves 1/2 teaspoon sugar 1/2 teaspoon Bengali garam mashla 3/4 teaspoon chilli powder 3/4 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon corriander powder Salt to taste hot water 2 tablespoons chopped cilantro Procedure: Skin the cornish hens once they have thawed completely. Cut each hen into about 10 pieces. You may also add the neck, liver and heart. Wash the meat thoroughly and drain, add the juice of half a lemon and let sit for at least 1 hour. Peel the potatoes but keep them whole, they shouldn't be more that 1.5 inches in diameter. Slice one third of the onion, dice the rest and put it in the blender along with the ginger, garlic and green chillies to make a smooth paste. Heat the oil in a large based pan and fry the bay leaves and garam mashla. Add the sugar and the sliced onion and fry until onion softens. Now add the potatoes and fry them in the oil for 5-6 mins. Take the potatoes out and set aside. Now add the onion-ginger-garlic-chilli paste and stir fry til all the water has evaporated from it. Add all the spices except the salt and stir for a couple of minutes. Add the chicken and fry in the spices until evenly coated and then fry some more (5 mins). Now cover the pan, turn down heat and allow to cook for 20 minutes, stiring occasionally. Next add the potatoes and the salt, stir and then cook the same way until the potatoes are done. You can add upto a cup of hot water when adding the potatoes. Pour into a serving bowl and garnish with cilantro. Serves: 6-8 people Serving ideas: Serve with fried rice and raita or with roti.