Skip to main content

Tasty Bengali Dish - "Chicken Kasha"

By

 


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"

Labels:

Comments

Post a Comment

Last week's top

CHOCOLATE SOUFFLE

By
  Hello readers,        Today I will share with you a famous dessert recipe of France " Chocolate Souffle.This is a French word that literally means"To blow up"or "Puff-up". "Souffle" is attributed to French master cook 'Vincent La Chapelle',in early 18th century. February 28th is 'National Chocolate Souffle day'. Did you know friends The Guinness Book record souffle in the 'Palestinian' town of 'Nablus' weighed 3.891 pounds,and was 243 feet long before it was consumed in10 minutes.😃 Ingredients:- 1. Melted butter- 1/2 cup.(unsalted) 2. Granulated sugar- 1/4 cup divided. 3. Bitter Sweet chocolate(70% dark chocolate)-1 cup(roughly chopped). 4. All purpose flour-2 tbsp. 5. Whole milk- 1/2 cup.(cold). 6. Sea salt- 1/2 tsp. 7. Egg Yolk-4(room temperature). 8. Egg white - 4(room temperature). 9. Cream of tartar- 1/2 tsp. Preparation Method:- Step 1- Preheat oven to 400 degree F. Line a rimmed baking sheet with parchment pap...
Post a Comment
Read more

A traditional Bangladeshi "fish recipe" - Malai Koi (Creamy climbing perch)

By
         image source Hello readers, Today, let's go out of India. Bangladesh is our neighbouring country, they also like to eat fish like us. I'm going to share a recipe called "Malai/Dudh Koi (মালাই/দুধ কই)" also known as "Jessore Koi", one famous recipe of Jessore from Bangladesh. Are you familiar with the name of this fish "Koi" ? It's called "climbing perch" in English, and the scientific name is  Anabas testudineus.  Here is a picture of Koi fish-     image source : profishingvideos Ingredients: 1) Koi Fish (5-6 pc) big size. 2) Coconut Milk (Malai) 2-3 cups 3) Mustard oil - 100 ml 4) Green chilies - 3 to 4     Coconut Milk image source   Please red " How to prepare Coconut Milk " Spices: 1) Onion-2 medium size 2) Garlic- 3 clove's for fry/1 tea spoon paste. 3) Cumin-2 tea spoon powder/1 tea spoon whole. 4) Bay leaves - 2 pc 5) Salt-To taste 6) Sugar-To taste 7) T...
4 comments
Read more

Pasta Alla Norma

By
  Hello friends,      Today I will share with you an Italian recipe "Pasta Alla Norma". This recipe invented in Sicilian city of Catania in the 19th century. The dish is said to be named in honor of "La Norma", the famous opera composed by Vincenzo Bellini in 1831. According to legend, while he was working on the opera, Bellini frequented a local restaurant in Catania,where he would always order the same pasta dish. As an homage to the Catania-born composer,the restaurant owner decided to name the dish after his opera, suggesting the greatness of "Pasta Alla Norma" by comparing it to "Bellini's" masterpiece. Ingredients:- 1. Egg plant(aubergines)- 2medium. 2. Extra virgin olive oil-1/2cup. 3. Garlic-3 cloves (chopped). 4. Tomato- 2-3 large (roughly chopped). 5. Red chili flakes-1tsp. 6. Whole wheat long spaghetti-455g. 7. Ricotaa salsa- 135g.(grated) 8. Fresh basil -1/2 bunch(thinly sliced). 9. Dried oregano-1tsp. 10. Red wine vinegar-1tbsp. ...
Post a Comment
Read more