My sister-in-law is a great cook. She always have some or the other great idea of cooking. This time she suggested me to prepare the matar chicken. At first i wasn't sure of this idea but as i proceeded i was happy to see the outcome.
I have a kind of tendency to prepare food that are mostly influenced by the Bengali culture and cuisine though i myself is not Bengali. The reason might be i was born and brought up in a small town that lied on the border between the two states of India ...Jharkhand and West bengal called as Muri. I am lucky to be the one who had the opportunity to be a part of this beautiful small place that lie on the banks of River Swarnrekha. I miss me no more staying there. I miss my childhood days that i spent there. The celebrations that no longer takes place and those dahlia flower that no longer blossoms as once they used to.
Mangoes, litchi, Coconut, Tarmarind, Guava, papaya, curry leaves, neem leaves, sahjan, bel ka ped, Kusum, kul paka,Banana products, Indal club, Co-operative store, Ursuline school, Indal school, saraswati puja, Durga puja, comeptitions, prizes, winner, Ladies club , New year celebration, Deepawali celebration, The awesome HOLI, Dipping in swarnrekha, ducks, chasing dogs, chasing angry crows, Tusu mela, Tungri mela, joba phul(Hibiscus), white flower, Lily's, Khajur patta, Zarbera's , 26th jan celebration at maidan, Gardening competition, Muri junction, jhal muri....................my Gosh.........Never ending list..when i say MURI.
This small town has given me so much than what i ever expected. My childhood friends are all gone to some or the other place. But am sure they would add in more words to my above unanimous list .
I dedicate this recipe to my town Muri.
Preparation time- 10 minutes
Cooking time- 30 minutes
Total time- 40 minutes
Level of difficulty- Medium
- Chicken- 500 g, curry cut
- Onion- 4 medium size, sliced
- Paanch phoren- 1 tsp
- Green chilli as per taste
- Oil for cooking
- Ginger garlic paste- 2 Tsp
- Tomato- 2, chopped
- Bay leaves- 1
- Peas- 200 g
- Salt as per taste
- Lime juice- 1 Tbsp
- Turmeric powder- 1 Tsp
- Coriander powder- 1.5 Tbsp
- Cumin powder- 2 Tsp
- Pepper powder- 1/2 Tsp
- Garam masala- 1 Tsp
- Kashmiri chilli powder- 1 Tsp
- Marinate the chicken with turmeric powder, oil , salt and lime juice. Leave aside for 10 minutes.
- In a pan heat 2 Tbsp of oil, add the paanch phoren. Allow it to crackle.
- Add the green chillies and onion. Season with salt and fry for 2 minutes.
- After 2minutes of frying add the chicken along with all the juices.
- Fry for next 5 minutes.
- Now make a paste of all the spices by adding water and chopped tomatoes.
- Add this paste to the chicken and fry until oil oozes out.
- Ad the green peas. Give it a stir . Cover and cook for 2 minutes.
- Add 1 cup of water to make gravy . Cover and simmer for 5 minutes until you get desired consistency in the gravy.
- After 5 minutes. Take out and garnish with Coriander leaves.
Serve hot with Chapati, Nan or rice. Enjoy :-)
By - Sushmita Pandit.