Robibaar'er Murgi'r Jhol & the open skies

As human beings , our natural instinct is to dream of the new places we want to explore - but since these days , we have all been playing our part and trying hard to being committed to staying at home , our yearning for the great outdoor and the open skies is stronger than ever . More than a yearning , I would now define it more like an infinite wanderlust , a kind that unleashes a desperate urge to get away from the four walls and breathe free outside the inhibitions of the organic mask .

After 05 months of isolation and having stepped out probably only 3 odd times , today was a very generous breather for me , as we drove out of Bangalore city in the wake of Sunday morning. We thought that if we can’t go out otherwise to socialize , we can at least still get out of the front door and into the lap of nature 'uninhibited' . That is exactly what we did .

As we sat by this humongous natural lake refueling the much needed dose of Vitamin N

( Read - Nature ) and stared up into the clear blue sky from under this large birch like tree -I felt heart rendering joy once again .

Speaking of heart rendering , this delicately seasoned light chicken gravy , more famously known as the Robibaar'er Murgi'r Jhol is also just that . If you are looking for a soul fulfilling gravy to be enjoyed with a warm bowl of rice on a lazy Sunday afternoon , then this is what it should be . Paired with some starchy potatoes ( since , we Bongs love potatoes ) and made fragrant with beautiful home made garam masala , this is an anytime winner in the soul food category . Also , this dish is absolutely not spicy and rich ( quite contrary to how it actually looks ) and therefore , a must try .

So , go on and enjoy this bowl of goodness - with love from my kitchen to yours. And remember - indoor or outdoor , covid or no - covid , good home made food never ever disheartens :)

Things you will need :

• 800 gms of chicken

• 02 potatoes , cut in half or quartered

• 4-5 green chilies

• 02- 03 cardamom

• 02 cloves , whole

• 1 inch cinnamon

• 1/2 tsp home made garam masala

• 2- 4 tbsp mustard oil

• 1/2 tsp ghee

• 1 tsp sugar

• Salt to taste

For the Chicken Marination :

• 1/3 cup curd

• 3 big onions , finely slices

• 3 tsp ginger paste

• 2 tsp garlic paste

• 1.5 tsp turmeric powder

• 2 tsp kashmiri laal chilli powder

• 2 tsp coriander powder

• 1 and 1/2 tsp coriander powder

Steps to follow :

• Dry the washed chicken pieces and pre- marinate it with all the items (listed under marinade section ) and refrigerate for at least 2-3 hours.

• Heat the oil in a pressure cooker and fry the potatoes till golden brown and keep aside.

• To the same oil , add a tsp sugar and temper with the whole spices.

• When the spices begin to release their aroma, add the marinated chicken and slow cook on medium heat till the water almost dries up - for about 20 mins.

• Now add salt and the fried potatoes and continue cooking on medium heat till the masala's release oil and the chicken pieces become tender ( approx another 20 mins )

• Add 1/2 cup of warm water and bring the curry to a gentle simmer.

• Adjust the seasoning and add in a couple of green chillies and top with a generous dollop of ghee and home made garam masala .

• Serve hot with steamed rice and green salad .