Kaitha Murgi

    50 mins

    Its a very traditional, Bangladeshi recipe for preparing chicken. It is best enjoyed with plain hot rice.


    Dhaka, Bangladesh
    1 person made this

    Serves: 5 

    • 1 chicken, 1 chicken, sliced
    • Salt as needed
    • 1 tablespoon garlic paste
    • 1 tablespoon 1 tablespoon onion paste
    • 2 tablespoons chilli paste
    • 1 tablespoon ginger paste
    • 1 teaspoon coriander paste
    • 1 teaspoon cumin paste
    • 1 tablespoon turmeric powder
    • 1 each cinnamon stick, cardamom and bay leaf each, powdered together
    • 1/2 cup soybean oil
    • Water as needed

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Mix the chicken slices with salt, garlic, onion, chilli, ginger, coriander and cumin pastes, turmeric powder, cardamom and cinnamon powders and soybean oil.
    2. Put the meat mixture on a saucepan. Turn on the heat and cook until the water released dries to form thick gravy. Then add 2 cups of water and cook until the water dries up to form thick gravy. When the water has dried up, add the kaitha slices and cook with lid on and at low heat.
    3. When the meat has been cooked and the kaitha boiled, turn off the heat. By now the oil should surface on top and a thick gravy should form.
    4. Serve.

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