Koldil Murgi Chicken With Banana Flower Assamese Style Recipes

KOLDIL MURGI (CHICKEN WITH BANANA FLOWER, ASSAMESE STYLE)

Koldil Murgi (Chicken with Banana Flower, Assamese Style) image

Koldil Murgi. Country chicken. Earthy banana flower. The warmth of ginger. The aroma of whole spices. Yet another classic Assamese delicacy. Soul food.

Provided by Maumita Paul

Time 50m

Number Of Ingredients 16

Ingredients

400 g chicken (cut into curry cuts)
1 big banana flower (cleaned and chopped)
4 tbsp onion paste
2 tsp ginger paste
1/2 tsp garlic paste
5-6 green chili (slit)
2-3 green cardmom
2-3 cloves
1 one inch cinnamon stick
1-2 bay leaves
1 tsp turmeric powder
1 sp coriander powder
1 tsp red chili powder
1/2 tsp lemon juice
3 tbsp mustard oil
salt (to taste)

Steps:

Marinate the chicken with 1 tsp ginger paste, garlic paste, lemon juice and a little salt. Refrigerate for 2-3 hours, even better if the chicken can be left to marinate overnight.
Boil the chopped banana flowers in salted water for 5-7 minutes. Drain from water, squeeze out any excess water, keep aside.
Heat 2 tbsp oil in a pan. When smoking hot, throw in the bay leaves, crushed cloves, cinnamon and green cardamom. Allow the spices to release their aroma.
Add the onion paste, the remaining ginger paste, green chili paste and saute till oil starts to release from the masala.
Now add the marinated chicken, turmeric powder, coriander powder and red chilli powder, cook over a medium flame for 5 odd minutes.
Throw in the banana flowers, give it a hearty mix and continue to cook over a medium flame till the chicken becomes tender, 15-20 mins I would say. Splash a little water if it is becoming a bit too dry.
Cook till chicken is tender. Serve hot.

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