Bheeda Ma Murgi

• 1 lbbone-in chicken, curry cut
• 5½ ozonions (about 1 onion), finely sliced
• 1bay leaf
• ½ tspcumin seeds (about ¼ teaspoon)
• 1⅛ tspcoriander seeds (about ½ teaspoon)
• 1–2 wholedried red chillies
• ⅓ cupfresh ginger, chopped
• ⅓ cupgarlic, chopped
• 1⅞ tspturmeric powder (about 1 teaspoon)
• 2⅓ tspcumin powder (about 1 teaspoon)
• 1¾ tbspfine salt (about 6 teaspoons, adjust to taste)
• 7 oztomatoes (about 1½–2 tomatoes), chopped
• 3¼ tbspgreen chillies, slit
• —Oil for cooking
• 7 ozokra (lady finger), tops trimmed, cut into halves lengthwise
• —Oil for deep-frying

Method

1. 1

   Build the curry base. Heat oil in a pot over medium heat. Add the bay leaf (1), cumin seeds (¼ teaspoon), coriander seeds (½ teaspoon), and whole red chilli. Let them crackle for 30 seconds. Add the sliced onions (150 g) and fry until light golden, about 8–10 minutes. Add chopped ginger (30 g) and garlic (30 g), stir for 2 minutes. Add turmeric (1 teaspoon), cumin powder (1 teaspoon), and salt (6 teaspoons, adjust to taste). Fry for 1 minute.

2. 2

   Cook the tomatoes (200 g). Add the chopped tomatoes and cook, stirring, for 6–8 minutes until completely softened and the oil rises to the surface.

3. 3

   Cook the chicken. Add the chicken pieces and the green chillies (20 g). Stir to coat in the masala. Add enough water to just cover (about 150–200 ml). Bring to a boil, cover, and simmer for 25–30 minutes until the chicken is cooked through and the gravy is thick.

4. 4

   Deep-fry the okra (200 g). While the chicken cooks, heat oil for deep-frying in a kadhai. Fry the okra halves over high heat for 3–4 minutes until crisp and beginning to brown at the edges. Drain on kitchen paper. Do not salt until just before serving or they will soften.

5. 5

   Serve the chicken curry in a wide bowl. Arrange the crisp-fried okra on top. Serve immediately with roti or rice.

Key Ingredient Benefits

Why This Works

Substitutions & Variations

Serving Suggestions

Storage & Reheating