Thursday, February 4, 2016

Jaluk Diya Murgi Mangxo / Pepper Chicken

Middle of the week and I am bitten by the "cook something special but simple" bug. While coming back from work, I could feel the bug stirring inside. So little brain storming and zeroed upon Pepper Chicken. Simple Axomiya / Assamese style Pepper chicken or "Jaluk diya murgi mangxo " as say in Assam. That's something my mother used to make during winters. And since this time Mumbai experienced more winter than ever and before it completely bids adieu, I thought let's cook this.

So here it goes : - 

Ingredients ::

Half kg Chicken cut into medium pieces.
I used 2 table spoon of mustard oil and one tea spoon of turmeric powder to marinade the chicken pieces for about 20 minutes.

2 medium onions sliced
1 tea spoon of Ginger & Garlic paste
2 medium potatoes cut into big pieces.
1 Green chili chopped.
2 table spoon Mustard oil to cook.
1 tea spoon of freshly grounded black pepper.

Salt as per taste.

Heat oil in a kedahi. We in Assam use Mustard oil, hence I used the same. Make sure that the oil is properly heat. Add the sliced onions and cook till brown. Add ginger garlic paste and cook till everything is mixed. Since I had used turmeric to marinade the chicken, I did not use it again.

Put the chicken pieces into this onion, ginger garlic mixture and mix everything well. Add the potato pieces. In Assam, potato in chicken and mutton is a common ingredient. It's just there and no one questions that. Cook the chicken pieces in it for 10 minutes. Add the green chili and pour half cup of warm water. Give everything a thorough stir and put the lid. Put the heat to low and let the chicken cook for about 15 minutes. 

After 15 minutes check if the chicken pieces are cooked. If they are tender, time to add the star of the dish - grounded black pepper. Mix everything thoroughly but carefully. Turn on the heat and let this cook for 5 minutes. Serve hot with steamed rice or chapatti.

Jaluk diya mangxo

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