On his way home, hubby brought two country chicken. We call them deshi murgi in Bengali. However, the person selling the chicken told him categorically that those were Morog , i.e. cock. And they would be very tasty. We are so bored of chicken now a days that we hardly cook it at home. but for this deshi Morog, I have tried it a bit spicy and cooked Deshi Morog Kosha. I have used various combination of spices for this dish and the outcome is not bad. It should be on the hotter side with loads of chili. You may adjust as per your taste bud though.
Ingredients for Deshi Morog Kosha
- Deshi Morog – 2
- Potato – 3-4, peeled.
- Onion – 2 – make a paste
- Onion – 2 – chopped
- Tomato – 2
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Cumin powder – 2 tsp
- Coriander powder – 1 tsp
- Kashmiri chili powder – 1 tsp
- Green chili – 6
- Salt and turmeric – as required
- Sugar – 1 tsp
- Mustard oil for cooking
- Coconut bits – 1 tbsp
- Cashew nut – 1 tbsp
- Garlic cloves – 10
- Dried red chili – 5
For the tempering
- Bayleaf – 2
- Whole garam masala – cinnamon, cloves and green cardamom
- Coriander leaves for garnishing
How to make Deshi Morog Kosha
Clean the chicken thoroughly and then marinate it with salt, turmeric, half of cumin and coriander powder , garlic paste and 1 tbsp of oil. Marinate atleast for 30 minutes.
Soak the dried red chili and garlic cloves and then make a paste.
Dry roast the coconut bits and cashew nut and once they are cooled down, make a paste with little bit of water. Make a paste of tomato too and keep aside.
Chop 2 onions and make a paste with 1 inch of ginger and some green chilies.
Heat mustard oil in a pan and fry the potatoes with some salt and turmeric till golden brown. Keep aside.
In the same oil, add bayleaf, whole garam masala and remaining dry red chili.
Next add 2 chopped onions and fry till it turns brown.
Pour the onion , ginger and green chili paste to the pan. Mix well and continue frying the masala over low heat.
Next goes the dry red chili and garlic paste. Mix and fry.
When oil starts coming out, add the nut paste along witb tomato paste. Continue frying.
Now is the time to add all the dry spices. With a sprinkle of water add turmeric, salt, remaining cumin and coriander powder and kashmiri chili powder. Continue feying till oil separates.
Add the marinated chicken to the pan. Increase the heat and stir well so that the chicken is well coated with the masala.
Keep the heat on the lower side and with a lid keep cooking for 10 minutes. Chicken will release water and it will get cooked in its own water.
After 10 minutes, check if the water evaporates. If not, continue cooking till oil starts coming out.
Country chicken being a tougher one, may need some pressure cooking. Otherwise continue cooking with 2 cups of hot water till the chicken is cooked through. I have used the pressure cooker method and added the potatoes to the gravy.
Once the cooker cooled down, open it and adjust the seasoning. Add the sugar and mix well. Sprinkle some coriander leaves too.
Serve with plain rice or roti.