Mysore Kobbari Murgi
Mysore kitchens keep their murgi kobbari close to the chest — this version follows the house rules: slow masala, honest heat. 45 minutes of mostly hands-off cooking.
Ingredients
- Chicken500 g, curry cut
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Saltto taste
- Onion1 large, finely chopped
- Tomato2, finely chopped
- Turmeric Powder1/2 tsp
- Mustard Seeds1 tsp
- Curry Leaves2 sprigs
- Ground Coriander1 tsp
- Red Chili Powder1 tsp
- Coconut Oil2 tbsp
- Grated Coconut1/2 cup
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the coconut oil in a heavy pot until it shimmers.
- 2
Crackle the mustard seeds with a few curry leaves — they pop within seconds.
- 3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- 4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- 5
Roast the coconut until golden-edged and grind with the tempering for a rustic Andhra masala.
- 6
Add the chicken, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 25-30 minutes.
- 7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Hot water, never cold; dull gravy is a temperature mistake.
/dish/21554