Coriander chicken/ Dhone Patay Murgi Bhuna

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One very responsible lady asked me about the basic difference between Indian cuisine and Bangladeshi Cuisine. I gave her an answer but it gives me the thought. What is the basic difference? I find that basic difference is the use of onion. Bangladeshi gravy is onion paste base.


• 1 chicken curry cut(size 10)

• 2 tablespoon onion paste

• 1 tablespoon ginger paste

• 1 tablespoon garlic

• 2 tablespoon yogurt

• ½ teaspoon turmeric powder

• ½ teaspoon coriander powder

• ½ teaspoon cumin

• 1 bay leaf

• 1 teaspoon sugar

• 1/2 cup fresh coriander leaves chopped

• Salt to taste

• 4 tablespoon oil



How to make:

1. Mix 1 teaspoon salt and turmeric with chicken pieces.

2. Fry chicken pieces till it becomes brown and keep aside.

3. Add cumin in same oil. When cumin starts crackle, add rest of spices and yogurt except coriander leaves and sugar and cook it till oil is separated.

4. Add chicken and 1 cup water and cook it till chicken becomes tender.

5. Add coriander leaves and sugar.

6. Stir it and remove from stove.

7.Serve Coriander chicken/ Dhone patay murgi bhuna with rice, polau, paratha or roti.


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