There are so many recipes of this Bengali Chicken Curry recipe. It seems that each household has its own version of this quintessential dish and I must say that each and every version is absolutely delicious! There is nothing very fancy about this recipe yet it is made in Bengali households as often as possible and there is a general buzz of excitement whenever this recipe is being prepared.
So can I teach you how to make Chicken Kasha? I certainly hope that I can and shall try my very best to do justice to this recipe which is very close to every Bengali’s heart. I made a bit of an effort and took out photographs every step of the way as I made this Bengali Chicken Curry recipe so that you can pick it up with hardly any effort whatsoever even if you are a novice at cooking. It is yet another recipe from my list of no fuss recipes. Summer is almost in and I feel the heat, hence the string of no fuss recipes. Even though I love cooking, being in the kitchen hour after hour in an Indian summer is unbearable. Once the heat really settles in, I will be posting more simpler and lighter recipes and I do promise to make them as interesting and exciting as I can.
So here is the Chicken Kasha Recipe which is so famous and loved with step by step instructions and pictures!
Once the onions are half done or semi-translucent, add the ginger and garlic paste and stir well. Once the oil begins to separate from the ginger and garlic paste, you can now add the powdered spices.
Add the powdered spices and stir really well.
Add tomato puree and stir. Cook the tomato puree and spice mixture well or until you see the oil separating. Or until you see more and more bubbly craters in the gravy.
Add chicken pieces and coat well with the gravy. Add salt and water and stir. Cover with a lid and let the curry simmer and cook for 25 minutes on low heat. Be sure to stir in between.
Since kasha has a thick gravy dry up as much of the gravy as possible. Ensure that the meat is tender. If not then cook for 5 to 10 minutes longer.
Here are the ingredients needed for making Chicken Kasha –
- Chicken - 500 Grams on the Bone
- Onions - 2 Medium Sliced
- Tomatoes - 2 Medium Pureed
- Ginger and Garlic Paste - 2 Teaspoons
- Cinnamon - 2 One Inch Sticks
- Green Cardamom - 3 to 4
- Cloves - 4
- Cumin Seeds - ¼th Teaspoon
- Coriander Powder - ½ Teaspoon
- Turmeric Powder - ¼th Teaspoon
- Chilli Powder - ½ Teaspoon
- Salt - To Taste
- Mustard Oil - 3 Tablespoons
- Water - 1 Cup
- Place a kadhai on the stove and turn the heat up to medium-low.
- Add the mustard oil and add the whole spices and sauté them until fragrant.
- Once the whole spices are fragrant, add the sliced onions and sauté until lightly golden brown at the edges and semi-translucent.
- Next, add the powdered spices and stir well.
- Next, add the tomato puree and stir really well. Cook tomato puree till oil separates from the gravy.
- Add the chicken pieces and coat the pieces well with the gravy.
- Add salt and a bit of water so that the curry does not stick to the pan and stir.
- Cover and let the curry cook for 25 minutes or till the chicken is tender.
- Dry up most of the gravy as this is a semi-dry curry. Once the oil begins floating on top of the gravy, you know you have reached the correct consistency.
- Enjoy hot and hot with steamed rice or rotis!
This is how you make Chicken Kasha or at least this is how I make it. It is a pretty decent recipe.
So do make this recipe and do let me know how it turns out for you! Leave me your comments and I’ll get back to you as soon as possible.