Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 kg chicken cut into pieces; 21/2 tbsp yogurt; 1 big-sized tomato chopped; 2 medium-sized onion chopped; 2 tsp ginger-garlic paste; 5-6 green chillies (slitted); 1 tsp mustard oil (optional).


Spices:
  • 1 tsp whole cumin
  • 2 dry chillies
  • 1 tsp cumin powder/paste
  • ½ tsp coriander powder/paste
  • ½ tsp black pepper powder/paste [take the above three together to make a thick paste]
  • ½ tsp bengali garam masala powder (cardamom, cinnamon and clove)
  • salt and sugar according to your taste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder.

Steps:
  1. Marinate the chicken with yogurt, red chilli powder, turmeric powder, salt and mustard oil. Keep it in refrigerator for at least half an hour.
  2. Temper the oil in a pan/kadai with dry chilli and whole cumin. When the cumin starts to splutter, add the onion along with a pinch of salt.
  3. Add ginger-garlic paste and fry till the raw smell of ginger-garlic goes away.
  4. Add chicken pieces along with tomato and green chillies.
  5. Add cumin powder, coriander powder and black pepper powder. Cook it till the oil starts separating from the spices.
  6. Add some water and put a lid on it. Cook it until the chicken becomes tender.
  7. Open the lid and add garam masala powder.
  8. Turn off the heat and serve it with roti (chapati), paratha or rice.





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