Sunday, 17 December 2017


Well, I do not know how authentic Bengali this TIL NARKOL BATA MURGI dish is... Someone counter questions.... "few days back you said you prefer giving Bengali names to dishes that are authentic, traditional Bengali!".... Aww ... did not I tell you too that I am the most confused personality around who you will see contradicting her own self most of the time.... haha.... There are a couple of reasons for this.... I am one Uncle Podger's daughter who is gradually advancing towards dementia... Second, I am too lazy and lack the brain to observe, analyse things and act sensibly... I heavily depend on my eyes and heart. What attracts my eyes, the heart responds to it with some restrictions though! Life may not be that simple, people who refuse to do some brain exercise makes life as transparent as water for their own convenience.... rest to accept it or not is up to you. Two days back I suddenly wished to wear a saree, do up my face and asked Cristine to click few pictures. The son came back from school and said... Mumma is so freaking mad! The senior comes back from office, the wife says the son called me lame, fat and mad... Come on... my readers know what the answer was.... "wifey you only taught him to stand up for the truth always!".... and you see that evening I was cooking both of their favourite.... chicken.... this time TIL NARKOL BATA MURGI.... I continued with the fight though but with whom?.... I said very soon I am going to leave you and be with someone who will eat everything I cook and in big amount.... The answer is again obvious .... go ahead... I am pretty sure no man on earth can stay with you more than a week.... when he sees you eating up his head for every little thing!.... That is true... eight years in this island... while going to the north... I take a sit in a south bound train..... get down midway and call him if I cannot see any official around. The brain needs some exercise to prevent such forgetfulness. .... but this attribute of mine is from my birth... The mother still says... "tui rastai berolei chinta hoy amar... rasta par hosh, kichui dekhish na!"... The answer,.... "tumi jano amar kichu bishleshon kortey birokto lagey.... aajkaal ektu kortey hoy boley asojjo lagey".... Most of the time on my walks, I get lost but I explore a new avenue too! I manage to come back home anyway.... how long I do not know.... so excuse me if I missed to smile at you on some mornings, I may have been lost somewhere else! I do not miss the salt, turmeric or the right amount of spices on my dishes.... 'coz I am a foodie, 'coz I love to cook, 'coz I usually share dishes after tasting a bit of it.... I am not so fond of chicken but may have just one piece and the gravy.... I can assure all chicken lovers will swear by this TIL NARKOL BATA MURGI.

Coming to the point why I gave a Bengali name TIL NARKOL BATA MURGI to this dish without knowing its authenticity, I would defend myself saying I indeed have seen 'til murgi' shares in a couple of Bengali groups but never bookmarked them. Using sesame paste for a meat or fish curry is not a family thing on either side, that does not mean that the entire Bengal do not do it at their homes.  I am not my mother-in-law who will ask the daughter-in-law right after marriage to adapt only the food and habits that 'her' family follows... so do not tell me only the males cause pain to us. The readers may curse me and accuse me of speaking ill of the husband's mother.... I do not really care so long I am taking good care of her 'worldly' needs.... as long as I am speaking the truth. Her pain is not being able to control my life, an exception in her entire family.... My pain is she robbed me of my self-respect in front of her helpers too, insulted my parents [my mother] at any given chance. Till date she is suspicious of my cooking skills and has to express it over phone because she will never accept my ability, she never  does understand the emotional needs of people! My readers should know I try to be honest with life!.... I tried some Roomali Roti to go with the TIL NARKOL BATA MURGI, but I failed.... so went ahead with the multigrain atta poori.

That was also not the right kind of wok for doing Roomali Roti.... I will keep on trying my hands on it... it is not a matter of joke. I had to prepare some grilled tofu, cherry tomato, broccoli alongside for me, and that wonder of the world happened!.... my men had it!.... I excused them for calling me lame, mad and fatso. The TIL NARKOL BATA MURGI is done with minimal ground spices... we do not require them at all..... a thick paste of toasted white sesame seed and shredded coconut works wonder for this semi-dry curry. If you want the colour of the gravy to be whiter, skip the red chilli powder and use few more green chillies. Come let us do this semi-dry chicken curry together and enjoy with roti-paratha-poori or rice. For the multigrain atta poori we follow the same recipe for plain atta poori. The super simple grilled veggies was even easier, wash and marinate the tofu, broccoli and cherry tomatoes with black pepper powder, salt and butter and grill for 5-6 minutes, turn, brush with butter and grill for 4-5 minutes.... I am trying to be friendly with such stuffs. Now do not tell me ... S....  Jane Fonda eats only that grilled stuff.... if my men shows me the door, you will not give me shelter at your home!

Chicken : 1kg [cut into standard size, I prefer to buy younger ones]
Garlic Paste : 2tbsp
Ginger Paste : 1tsp
Onion Paste : 3tbsp
White Sesame Seed : 11/2tsp [toasted till light brown]
Shredded Coconut : 1small cup
Green Chilli : 2
Lemon juice : 1/2small cup
Red Chilli Powder : 2tsp
Turmeric Powder : 1tsp
Bayleaf : 1
Salt : As Required


Wash the chicken pieces thoroughly, and marinate with half of the turmeric and chilli powders, salt and lemon juice for 2 hours.

Heat oil in a wok and temper with a bayleaf. Add the onion paste and fry at low heat for 2 minutes.

Add the ginger and garlic pastes and stir at low heat for another two minutes. Add the rest of the red chilli and turmeric powders, salt as required and stir 2-3 times.

Add the chicken pieces along with the marinade and fold in well. Stir at high heat for 2-3 minutes. Reduce heat to minimum and cover the wok.

In a blender prepare a paste with the dry roasted sesame seeds, shredded coconut and the green chillies. Reserve in a bowl.

We will uncover the wok and stir the chicken every 5 minutes. After about 15 minutes, remove cover and add the sesame seeds, shredded coconut and the green chilli paste. Fold in very well. Cover again.

We need to check every 2-3 minutes, cooking at low heat helps to release water and we may not require to add water at all. This adds to the flavour and taste of this semi-dry curry.

If you require water, add a medium cup only... but try to avoid. The chicken curry should be ready in 35 to 40 minutes.

Enjoy with piping hot steamed rice, roti-paratha-poori! Do not forget to have a healthy vegetarian sides either!

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