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Durujj Kura (Whole Braised Chicken in a Rich Gravy)
Serves 6 Starters and mains
Ingredients
- 1 whole chicken, skinned
- 150ml vegetable oil
- 2 small onions, finely sliced
- 150ml whole milk
- 2tbsp Greek yoghurt
For the dry spice mix
- 2tbsp sesame seeds
- 1tbsp cumin seeds
- 1tbsp coriander seeds
- 1/4tsp cloves
- 1/4tsp black peppercorns
- 1/4tsp panch phoron (Bengali five-spice)
For the wet spice mix
- 1 small onion
- 4 large garlic cloves
- 5cm piece root ginger
- 4-6 green chillies
- 2tsp salt
- 1/4tsp ground turmeric
- 1tsp Kashmiri chilli powder
Method
To make the dry spice mix, toast the ingredients in a dry frying pan over medium heat for 1-2 minutes until fragrant. Transfer to a plate to cool briefly, then put in a spice grinder or use a pestle and mortar to grind to a fine blend.
To make the wet spice mix, combine all the ingredients in a food processor or chopper and blend.
In a bowl, mix together the wet and dry spice mixtures until combined. Put the chicken in a large, deep bowl and use a small skewer to prick holes all over it, then tie the legs together with kitchen twine. Rub the spice mixture on to the chicken, evenly coating it and using it all up. Cover the bowl and put in the fridge for 1-2 hours.
Put the marinated chicken, breast-side down, in a large, deep pan that will hold it snugly. Pour 500ml of water around the sides of the chicken cover with a lid and cook over a medium heat for 30 minutes, checking after 20 minutes to ensure the chicken isn’t sticking to the bottom.
Meanwhile, heat the oil in a frying pan over a medium-high heat, add the onions and fry for 12-15 minutes until deep golden. Take the pan off the heat and use a slotted spoon to transfer half the fried onions to a plate lined with kitchen paper.
Using tongs or skewers, carefully turn the chicken so it’s breast-side up. Cover the pan, reduce the heat to low-medium and cook for 40 minutes. Take the chicken off the heat and leave to cool for 5 minutes.
In a jug, mix together the milk and yoghurt and pour into the pan very slowly to ensure the mixture doesn’t curdle. Return the pan to the hob over a very low heat. Simmer gently, uncovered, for 10 minutes, basting the chicken with the gravy every now and then.
Put the pan with the fried onions over a high heat and after 1-2 minutes, when the hot, tip the onions over the top of the chicken, then cover and simmer for a final 10 minutes. You can check if the chicken is done by inserting a thermometer into the thickest part of the thigh; it should be at least 70C.
To serve, transfer the chicken to a serving dish and spoon over the gravy. Sprinkle with the reserved fried onions to serve.
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