Chicken Kasha is a much-loved Bengali delicacy generally served in lunch or dinner with a side of Pulao or Naan. This oily and spicy chicken curry is a must try if you are a fan of Bengali cuisine. The deep brown colour is because the dish is traditionally prepared in an iron wok, dont worry if you dont have one. You can prepare it in whichever wok or pan you have.
Ingredients:
- Chicken (curry Cut) - 1 kg. Feel free to use any cut available.
- Plain / Greek Yogurt - 1 cup
- Onions finely chopped - 3
- Garlic Paste - 2 tbsp
- Ginger Paste - 1 tbsp
- Mustard Oil - 6 tbsp
Powdered Masala - Take it in a bowl and mix with 2 tsp of water to make a paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tbsp. Sugar
- 2 Tsp. Salt
Khara/Gota Masala
- 2 Bay Leaf
- 3 Dry Red Chili
- 3 Green Cardamoms
- 1 Inch Cinnamon Stick
- 1 tsp Jeera
Method:
- Marinate chicken with the Masala Paste, yogurt, onion, ginger garlic paste and half the oil for at least 1 hour, overnight is best.
- In a wok or pan (best if iron), heat the remaining oil.
- When hot, add all the Khara Masala and let it splutter.
- At this point add the marinated chicken.
- Let it cook, stir Occasionally.
- Let all the water dry, and the masala leave oil.
- You can garnish with coriander leaves and serve hot with Pulao or Ruti/Naan.
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