Kancha Lonka Murgi – Cilantro Green Chili Chicken

The coolish weather and Indian food are a match made in Instant pot heaven.  Running around, with simple errands I wanted comfort food for dinner. Simple and easy to make comfort. And comfort for me today looks like this Cilantro Green Chili Chicken.

A dish with herbs, creamy yogurt and simple Bengali flavors.

 

About this Cilantro Green Chili Chicken

We, Bengalis name our dishes after the dominant flavor or ingredient. I call this Cilantro Green Chili Chicken after the ingredients. So, you can have another version that is named similarly but offers a very different rendition. That is what home cooking is often about. This dish is one of those pure and simple dishes that offer Friday night comfort. This for example is lots and lots different from Kolkata Chili Chicken.

It fills the table it with warmth and comfort, and your tummy with satisfaction.  About 7 to 8 delicious tries have given me a version that is instant pot friendly. Now, I have one of favorite dishes converted to quick and easy.  Always a win!

This is new and improved version 8

Secret is in the fresh ingredients

My secret delight for this dish is a sudden fresh garden harvest of cilantro leaves. Right here, in the curry garden. An odd appearance fostered by the suddenly warm spell in November. Just before the chill that is also known as the Northeast Winter. I have made variations playing with herbs on hand, sometimes with mint and basil added in.

The mint gives the recipe a more nuanced and refreshing flavor. I often have mint well into winter, and there is always cilantro in my fridge, just not garden-fresh cilantro.

Green Chili Mixture

Very Basic and Essential Ingredients

I fished around for some very basic ingredients to conjure up this Dhoney Pata, Kancha Lonka Moorgi. These are cumin, ginger and garlic and some yogurt to finish. Homemade yogurt giving this dish a nice creamy comforting tang. This recipe is perfect for either the stove top or the instant pot.

I even cooked this in my pressure cooker, making this an extra quick creation. If you have the time, plan and make this a day ahead as the simple flavors settle in making the dish extra flavorful. With all things in life, there is a time for pause and reflection. We have reached that time of the year when we pause to think of the year that just went by and look forward to welcome a new one.

We are home for Christmas after a long time.  I am trying to as always salvage the remains of possibilities. What after all is life, without the possibilities. If you liked the fresh flavors in this recipe consider giving my slow cooker green chicken a try.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready  to order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Kancho Lonka Murgi – Green Chili and Cilantro Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Kancho Lonka Murgi – Green Chili and Cilantro Chicken

A simple full flavored chicken curry bursting with the flavors of ginger, garlic and fresh cilantro.

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 large onion thinly sliced.
  • 1 tablespoon coarsely grated ginger (peeled and using the wide side of the box grater)
  • 2 cloves of garlic coarsely grated.
  • 1 teaspoon powdered cumin
  • 1 teaspoon powdered coriander
  • 2 pounds of boneless, skinless chicken thighs, cut into 2 inch pieces
  • 1 or 2 bay leaves
  • Salt to taste
  • 3/4 cup of yogurt beaten
  • 2 green chilies, minced.
  • 3/4 cup coriander leaves, chopped.

Instructions

  1. Turn the instant pot onto sauté mode. Add the oil and heat for a minute. Add in the cumin seeds and wait until they begin to sizzle.
  2. Add in the chopped onions and sauté until translucent for about 5 minutes until golden brown. Add in the ginger and the garlic and cook for about a minute. Stir in the powdered cumin and coriander.
  3. Add in the chicken and bay leaves and salt and mix well. Turn off the sauté mode.
  4. Add in 3/4 cup water and stir well. Cover and set to 4 minutes of pressure, once the chicken finishes cooking release the pressure after 5 or 6 minutes.
  5. Stir well and stir in the yogurt. It forms a light sauce right away. Stir in the chilies and the cilantro and serve hot with steaming rice.

Notes

Stove Top Version.

Place a heavy bottomed pot on the stove top. Add the oil and heat for a couple of minutes. Add in the cumin seeds and wait until the seeds begin to sizzle. Add in the chopped onions and sauté until translucent for about 5 minutes until golden brown. Add in the ginger and the garlic and cook for about a minute. Stir in the powdered cumin and coriander. Add in the chicken and bay leaves and salt and mix well. Continue cooking for 3 to 4 minutes. Add in 3/4 cup water and stir well. Cover and simmer for 15 to 20 minutes. Remove the cover and turn off the heat. Stir well and stir in the yogurt. It forms a light sauce right away. Stir in the chilies and the cilantro and serve hot with steaming rice.

https://spicechronicles.com/kancha-lonka-dhoney-pata-murgi-cilantro-greenchilli-chicken/

 

7 Comments

  • Carolyn T

    I made this dish for today’s dinner. It was really good! I made a few changes – I used Anaheim chiles, a Poblano chile, AND a yellow chile. Plus, I added some Madras curry powder to it. I baked it covered in a 325 oven for about 50 minutes (I think it was) and the chicken was just perfectly tender and juicy. Served it in a bowl with Basmati rice. With lots of cilantro sprinkled on top. Thanks for sparking my interest in a different method of a chicken stew/curry. Perhaps adding the curry didn’t make it authentic (I don’t know – I’m not of Indian descent!) but I thought it added another layer of flavor. I crave chicken curry regularly, and find that I like my own versions better than those at my local Indian restaurants.

    • rinkub@aol.com

      Well, sounds great! Regarding adding the curry is a personal choice and works for some dishes, but in this one chances are it takes away the style and simplicity of flavors. I am glad you liked the dish. Fresher homemade flavors are always better than what can be found in a restaurant.

  • Jayasri

    Which kind of green chilli works best with Bengali food? In Southern California I am overwhelmed by all the different kinds of green chilli in the stores.

  • Rachael

    Simple to prepare, but with a load of flavor. It also gave me a chance to try black cardamom, and use up the CSA cilantro.

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