How to make peyajkoli diye murgir jhol

How to make peyajkoli diye murgir jhol/Chicken curry with spring onion and onion leaves

After lockdown it makes very difficult to purchase onion, as it is touching Rs 80/Kg, so it compels me to think some alternate to make chicken. I used spring onion and onion leaves which are comparatively cheaper than onions, and also the preparation was so nice that no one can say it is without onions. Cut the spring onions and leaves in a small size and cook the chicken with cashew powder (for thick gravy),ginger and garlic with other spices; This is How to make peyajkoli diye murgir jhol/Chicken curry with spring onion and onion leaves.

Ingredients

• Chicken-750 gm
• Spring onion-100 gm
• Onion leaves-100 gm
• Capsicum-1
• Curd-2 tsp
• Ginger20 gm (approx half inch)
• Garlic-8-10 cloves
• Turmeric powder-1 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Red chili powder-1/2 tsp
• Cooking oil-3 tsp
• Cashew nut-10(powder-2 tsp)
• Coriander leaves and parsley for garnishing
• Salt to taste

How to make peyajkoli diye murgir jhol/Chicken curry with spring onion and onion leaves

First clean and wash the chicken.

In a big bowl add the chicken chunks, turmeric powder, curds and salt; mix thoroughly and marinate it for one hour.

Take the spring onions and leaves and cut them into small pieces.

Take an oak, heat oil and add the whole garlic & let them turn brown then add the onion leaves; stir it for 2 minutes.

Add the smashed ginger and add the marinated chicken and mix it thoroughly, then add the spring onions and stir it continuously.

Now add all the spices; turmeric, cumin, coriander and red chili powder along with salt.

Stir it for 3-4 minutes then add capsicum followed by cashew powder, mix it and add water and cover the lid to boil the chicken for 12-15 minutes.

Uncover the lid and take it out from the oven.

Transfer it to serving plate, garnish with parsley and coriander leaves.

Serve with Indian flat breads/Roti or rice.