By Prerana Sharma,
Wow, CHICKENNNNâ€¦Chicken is my favoriteâ€¦more than fish I can say
There are at least 10 types of chicken recipe like Butter chicken, Kadai chicken, Goan chicken curry, Afgani chicken curry and so many more (My mouth is salvating while typing this ) if you are a Non Vegetarian, you can enjoy all these. But today I would like to share a recipe from Bengali kitchen, so lets start..
STEP 1 – First you have to marinate the chicken in salt (as per taste) and turmeric. Since me and my hubby loves chicken leg piece, so here I have used only leg pieces (6legs) but you can use whole chicken
Step 2.– Now lets arrange the ingredients. For this, make paste with 2spoon cumin (Jeera) and 21/2 spoon of coriander (dhania) seeds in your grinder. The smooth the paste, better will be the taste, afterall the dominant flavor going to come in this curry is due to jeera-dhania paste
Step3 – Now make a paste of 2big onions, 9big garlic cloves, 2inch ginger and chilly according to taste.
Step4 – Make paste of 2big tomatoes.
Step5 – Now chop 2 more onions and in a plate arrange the tadka items :- 1 small elaechi, 3-4 dalchini, 1 badi elaichi, 3-4 laung, 2 pinch of sugar (sugar is to give brown color to curry).
STEP 6.-Now heat 3-4 spoons oil in a non-stick kadai. Put the sugar 1st, when it caramelizes add the remaining items in the plate and after 30sec add chopped onions. Keep the flame medium.
Step7 -When the onions have became nice golden pink to brown, pour the onion paste. Stir continuously so that it donâ€™t stick in the kadai.
Step8 – When the onion paste appears to be fried and it starts to leave oil around it, pour the jeera-dhania paste.
STEP 9.– Once the jeera-dhania paste gets fried and starts leaving oil place the chicken pieces slowly, and coat the chicken with the paste. Put 1 more spoon of salt and turmeric. Close the lid of the kadai for 5min.
STEP 10. When the chicken gets little fried-fried feel, add the tomato paste and mix it well with chicken.
Few of must be shocked why tomato paste so late, it should have been added after onion paste!! Thatâ€™s because if tomato paste is added earlier, chicken takes more time to cook and many a times it becomes fiber type and chewing becomes difficult. While if tomato paste is added after chicken is added, it doesnâ€™t interfere with the softening of chicken.
Now close the lid and let it cook for 10min on low flame till the raw smell of tomato completely disappears.
STEP 11. after 10min, add a glass of hot water (hot water is better to add instead of cold water because sudden decrease in temperature due to addition of cold water, lowers the taste of dish)
Close the lid, Let it boil in low flame for 10min more.
STEP 12– Sprinkle a pinch of garam masala and a bit of chopped dhania patta(coriander leaves/cilantro). Serve with roti / naan or hot white rice.
This is one simpel chicken recipe which I like to make every now and then
Which is your favourite chicken curry recipe?
Other Bengali Recipes :-