Shorshe Murgi is a chicken curry with bold Bengali flavors. Aroma of hot green chili peppers, freshly ground mustard and mustard oil intensely speak of Bengali cuisine and this chicken curry has all of them simmering in the post.
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It was gratifying to soak up a wine infused sauce with a loaf of crusty bread.
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The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.
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Spicy, tangy and with unique taste and flavors, this is lip smacking good, and comes with immense possibilities of much more than just a side dish. Will that lure you to making this for yourself ? At least once?
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This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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