Tasty Bengali Dish - "Chicken Kasha"

 

image: Chicken Kasha

Hello friends,

       Today will share you a recipe which is commonly use in Bengal kitchen" Chicken kasha".

Ingredients:-

1. Chicken- 1 kg.

image: Chicken

2. Onion-4 medium (roughly chopped).

3. Garlic- 10-12 cloves.

4. Ginger-1-1/2 inch(roughly sliced).

5. Green chilies-3-4(whole).

6. Cilantro leaves-1/2 bunch.

image: Onions, Green Chilies, Garlic, Ginger, Cilantro leaves

7. Kashmiri red chili powder-2 tsp

8. Yogurt-100g.

9. Fresh cream- 2 tbsp+1 tbsp.

10. Turmeric powder-1 tsp.

11. Salt-To taste.

12. Oil- 2 tbsp.

13. Ghee- 1 tbsp.

14. Dry fenugreek leaves-1-1/2 tsp.

15. Mustard paste-1-1/2 tsp.

16. Rose water- 1/2 tsp.

17. Keora water-1/2 tsp.

Whole spices:-

1. Cumin seeds-1 tsp.

2. Coriander seeds- 1 tsp.

3. Black pepper corns- 8-10(whole).

4. Bay leaves-2(whole).

5.  Fennel seeds-1 tsp.

6. Cinnamon stick-1 (1-inch).

7. Cloves- 3-4(whole).

8. Black Cardamom-1 (whole).

9. Green cardamom-3-4 pods(whole).

10. Mace- 1/2 blade.

Preparation Method:-

Step 1- One day before in a mixer grinder make a paste with onion,garlic,ginger,green chilies, cilantro leaves. 

image: paste of onion,garlic,ginger,green chilies, cilantro leaves mixture

Step 2- Clean chicken pieces very well,discard water. Now add the paste (step-1) in the chicken along with Yogurt, kashmiri red chili powder, Turmeric powder,salt. Now mix all ingredients very well with chicken and keep marinated chicken in the  refrigerator overnight.

image: chicken marinate

Step 3- Next day, take a frying pan and dry roast all whole spices (bay leaves, cinnamon stick,cloves,black and green cardamoms,cumin seeds,coriander seeds, fennel seeds,mace) until aromatic. Turn off flame and once the roasted spices cool down, make a smooth powder with them. Set aside.

image: blended spices

Step 4- place a wok on medium flame, add oil (I used Mustard oil), once oil will became hot, add chicken pieces and fry them till light brown.

image: light fried chicken

Step 5-  In same pan add ghee. Now add the spices remain on chicken bowl and cook until raw aroma goes away. 

image: deep fry in ghee

Step 6- Now return chicken pieces back to the wok. Add mustard paste, dry roasted spices, combine all spices well with chicken.

image: fry with spices

Step 5- Once gravy will start release oil add 1 cup of water and cook until gravy thickened and chicken became tender.

Step 6- Now add dry fenugreek leaves, rose water,keora water and mix well. At this stage check salt. If required add some more salt. Cook for 5 minutes.

Step 7- After 5 minutes add 2 tbsp fresh cream and mix well and cook for another 5 minutes. Turn off flame.

image: final stage of Chicken Kasha

Step 8- Now transfer chicken in a serving bowl and garnish with remain fresh cream.

Step 9- Now it's ready to serve with rice or roti.

image: Tasty Bengali Dish - "Chicken Kasha"