Murg Malaikari

The memories of ‘Poila Boishakh’ (First day of Bengali New Year) is still fresh in my mind. In my childhood days I used to go out on this day with parents to visit my relatives. And we used to had a wonderful time together. We had lovely mouth watering special meals prepared by Ma. In fact, every Bengali family plans something special for ‘Poila Boishakh’, either they eat out or some rich, mouthwatering dishes prepared at home to welcome the New Year with much joy and excitement.

So it is very obvious for me to plan something special for ‘Poila Boishakh’. I gave a twist by cooking ‘Malaikari’ with chicken this time. The dish turned out really wonderful. It has all the aroma of whole spices, the curry is rich and delicious. And the pieces of chicken are succulent, absorbing all the flavors of Garam Masala and the richness of coconut milk .

Try my ‘Murg Malaikari’, celebrate the Poila day of Bengali new year by cooking this dish for your near and dear ones. And don’t forget to tell me that how was your experience. Enjoy and ‘Shubho Noboborsho’. 🙂

Murg Malaikari
Murg Malaikari

Murg Malaikari


  • Chicken- 1 kg (I used with bone, medium sized pieces)
  • Paste of 3 medium sized onions
  • Garlic paste- 1 tsp
  • Ginger paste- 1 tbsp
  • Cumin powder- 1 tbsp
  • Coconut milk- 1 cup
  • Slit green chilies- 3-4
  • Turmeric powder- ½ tsp
  • Kashmiri mirch powder- 1 tsp
  • Salt
  • Mustard oil

For tempering:

  • Whole dry red chilies- 2
  • Black peppercorn- 1/2 tsp (roughly crushed)
  • Green cardamoms- 4-5 (roughly crushed)
  • Cinnamon- Two, 1” pieces
  • Cloves- 3-4
  • Bay leaf- 1


Heat 4-5 tbsp oil in a deep frying pan. Temper with the ingredients mentioned ‘ for tempering ‘. Add onion paste. Fry for a minute on medium flame, add ginger-garlic paste. Add cumin powder, turmeric powder and kashmiri mirch powder. Mix and fry on medium flame till oil separates from the masala. Add freshly washed chicken pieces and green chilies. Mix well. Cover and cook for 10 minutes on medium flame. Stir in between. Add 1/4 cup of water and salt. Mix, cover and cook. When chicken is half cooked add coconut milk. Mix and cook with lid on until done. Adjust salt if needed. Remove from heat.

Serve hot with steamed rice.



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