April 15, 2013

Always a Hit and Fit for any day!

Kasha Mangsho/ Chicken Kasha or Bengali style dry chicken curry is the alluring version of a simple chicken curry. This is a dish which is always a hit for any occasion like birthdays, wedding parties or large get together. Misti polao or Bengali preparation of aromatic white rice polao is the perfect complement for this royal chicken dish.

Chicken- 600gms
Onions- 2 big onions chopped
Ginger paste- 1 tbspn
Garlic paste- 1 tbspn
Whole garam masala- cardamom(4), cloves(4), cinnamon stick(1)
Potatoes- 4 Cut the potatoes in halves for each one and fry till they are golden brown, and add them with the the chicken.

Tomato- 1 (paste) If you don’t want to add tomato paste to it, you can double the curd. But adding tomato paste gives it a better colour and taste. 
Curd- 1 tbspn
Coriander leaves

Cumin powder- 1 tspn
Coriander powder- 1 tspn
Mustard oil- 4 tbspn
Green chillies- 3-4 depending on your taste

Wash and clean the chicken. Heat 2 tbspn mustard oil in a pan, fry the chicken and keep aside , add the chopped onion, and fry till it gets golden brown. Let it cool. Grind it in a blender, with green chillies.
In the same pan, heat the other 2 tbspn mustard oil. Mince the garam masala, and add to it. After a few seconds add the onion paste, add ginger and garlic paste. After sometime add the tomato paste to it and fry till the oil separates. (Keep sprinkling some water to it, if it sticks to the pan- the more you fry the masala, the tastier it gets) Add cumin and coriander powder to it. Once the masala is fried very well, add the marinated chicken to it, mix well, put the flame on medium, and cover the pan with a lid, till the chicken pieces and potatoes. Keep stirring it once in a while, so it doesn’t get over cooked . This will take 2-3 minutes.
Fry the chicken for 2-3 minutes more, keep stirring. Add ½ cup hot water to it, and cook till the chicken is done. Adjust the salt. Garnish with chopped coriander leaves.

Serve hot with steamed rice, mishti polao, veg pulao or roti or plane steamed rice.
(As chicken releases its own juice/water while cooking, so don’t put too much water initially)

Note: I fry the chopped onions and grind it to paste, because it makes the gravy taste a lot richer. 

No comments:

Post a Comment