Kasha Murgi

Name: Kasha Murgi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Country chicken (desi murgi): 800g, cut in pieces; Onion: 200g, sliced; Ginger: 30g, julienned; Garlic: 20g, sliced; Green chillies: 5, slit; Turmeric: 1 tsp; Red chilli powder: 1 tsp; Cumin powder: ½ tsp; Mustard oil: 4 tbsp; Salt: 1½ tsp; Bay leaf: 2; Country (desi) chicken takes longer to cook but has far more flavour than broiler; The covered low-heat cooking is the defining technique — slow steam from the chicken's own moisture; No tomato in this traditional version — keep it simple; The ginger julienne should remain visible as a textural element

🍗 Non-veg🌾 Gluten-free📊 Medium

Chicken slow-cooked on very low heat in its own juices with a minimum of masala — simpler and drier than Chicken Kosha, the original village-style Bengali chicken dinner.

⏱️15 minPrep

🔥45 minCook

🕒60 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Kasha Murgi

Mix chicken with turmeric, ½ tsp salt; rest 30 min.
Fry onion with bay leaf to dark golden.
Add ginger and garlic; fry 3 min.
Add chicken; fry on high heat 5 min to sear.
Add green chillies, chilli powder, cumin, remaining salt.
Cover tightly; cook on very low heat 30 min.
Check every 10 min — the chicken releases moisture that steams it from within.
Do not add water unless completely sticking.
Uncover; dry on medium heat 5 min until masala clings.
Serve with rice and dal.

📖 Cultural notes

|---|---|---|---|---| | 380 kcal | 44g | 10g | 18g | 1g | Kasha Murgi using free-range country chicken is the village Bengal's Sunday dinner. Country chicken (desi murgi) — tougher, darker-fleshed birds that have roamed freely — has an intensity of flavour that broiler chicken cannot approach. In Kolkata's New Market, specific stalls sell live country chicken. The dish represents Bengali peasant cooking at its most honest — no shortcuts, just technique and patience. ---

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