Chicken Kasha

Chicken Kasha is an authentic Bengali dish which is commonly found in almost every Bengali's kitchen on Sunday. I believe whoever tasted this dish, must have fallen in love with it. Mostly, I cook 'Manghser Jhol' (Chicken Curry)on Sunday lunch. 



The reason behind is one side dish more than enough to finish a plate of rice and I get some 'me' time on Sunday :). Because chicken kasha gravy is thick so you need either dal or another curry with rice. However, this time I made Chicken Kasha in Sunday dinner menu along with paratha. Taste of chicken kasha is just wow. Here is the recipe for my readers.

 Chicken Kasha

Ingredients

Chicken Pieces (with bone) - 400 gm
Potato - 2 big size, cut into 4 pieces each
Onion - 21/2 cup, sliced
Ginger paste - 2-3 teaspoon
Garlic paste - 2 teaspoon
Tomato - 11/2 cup, chopped
Lime juice - 1 tablespoon
Cumin powder - 2-3 teaspoon
Coriander powder- 1 teapoon
Garam Masala powder - 11/2 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 2-3 teaspoon
Green chilli- 4-5
Dry red chilli - 2
Green Cardamom -2
Cinnamon - 1 inch stick
Clove - 2
Sugar - 1-2 teaspoon
Salt to taste
Mustard oil - 11/2cup

Procedure

Marinate the chicken pieces with salt, turmeric powder, lime juice and 2 teaspoons of mustard oil. Keep it for half an hour to one hour. Deep fry potatoes with salt and turmeric powder.  Now heat mustard oil in a wok and add garam masala whole (cardamom, clove, cinnamon), dry red chilli. Next add sliced onions and add a teaspoon of sugar. Stir them and wait till it turns brown in colour. Now add ginger paste and garlic paste. Cook for 2 minutes and add dry spices such as turmeric powder, red chilli powder, garam masala powder, cumin powder and coriander powder. Mix the spices well. It's time to add marinated chicken and cover it for 5 minutes. Stir it and add fried potatoes. Again cook for some more time. When chicken pieces loosen from bones, add tomatoes and cook under medium to high flame. Once the tomatoes are properly cooked add a cup of water and green chilli. Cover it for 5 minutes and switch off the gas. Chicken Kasha is ready to be served with plain rice or paratha. 



6 comments:

  1. Mouthwatering chicken kasha...yummy!

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  2. Drool all the way. Those flavors inside; I will continue to drool.

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  3. I am a recent fan of Cal food! Thanks to my Bong friends! :-P Only thing, now I have to make it if I crave for it.. My bff is from Cal and she keeps giving me family recipes... and now I have yours! :-p But I know cooking Bengali food without mustard oil is not worth at all! but something is better than nothing! :-)

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  4. This looks so flavorful. Love this chicken curry!

    ReplyDelete
  5. This recipe is loaded with full of flavors. YUMMY!

    ReplyDelete

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