Doi murgi is a delicious dinner dish from Bangladesh. The recipe contains a lot of chili, so it's important to customize it's own palate and not overdo it, because it can ruin an otherwise delicious meal.
1 kg of chicken thigh fillet, divided into large pieces
2 teaspoons lemon juice
1 ts salt
4 teaspoons garlic, finely chopped
2 teaspoons chili powder
4 teaspoons ginger, finely chopped
1/2 teaspoon black pepper, ground
250 g Greek yogurt
1/2 teaspoon cumin
Mix all the ingredients for the marinade and add to the chicken fillet. Chill the chicken mixture for min. 3 hours, but preferably overnight.
10 tablespoons of mustard oil
6 medium onions, finely chopped
2 ts salt
12 cardamom seeds
2 pieces of cinnamon bark
4 bay leaves
1 tsp cumin powder
2 teaspoons malt coriander
1 tsp turmeric powder
1/8 tsp nutmeg
1 teaspoon chili powder
12 green chilies (if you dare)
1 dl finely chopped, crispy fried shallots
8 chilies (if you dare), divided lengthwise and removed tripe
Brown the onion, salt, bay leaves and the whole spices in the mustard oil until the onion is golden brown (10-20 minutes).
Add 2.5 dl of water and bring to a boil, then turn down the heat and cook for 10 minutes, stirring occasionally.
When the onion mixture is soft and caramelized, the ground spices are added. Turn up the heat to medium and cook for about one minute.
Take the pan off the heat and add the chicken mixture and any chili. Stir everything well and add another 1/2 dl of water
Put the pan back on low heat and put on a lid. Boil for 35–40 minutes and stir occasionally. You should end up with a fairly thick sauce, with a little oil rising to the surface. Serve with rice and lime boats. Sprinkle crispy shallots over and garnish with a split chili, which can be eaten by those who dare.
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