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Apr 01

Chicken Kasha

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Update:

This was the first post I wrote on Cook Like a Bong, the then Here I Cook. Due to the popularity of this post I thought of updating it for my own good, and also for those who come and visit this blog. I used to have an wordpress account at that time and started writing random recipes then. After this one there had been more than 120 posts till today and many more updates in this blog. After an year Kalyan joined and we shifted to our own hosting and domain name. The time when I started this blog I didn’t have a camera, rather a proper camera. So, the picture below was borrowed from Flickr. Days changed, and now I own a Nikon D60, you can have a look at the images in the Flickr account of BengaliCuisine.

Chicken kasha, is a very well known Bengali side-dish almost prepared at every Bengali households. Another one that I prepare quite often  is the chicken keema recipe.

Serves: 4

Ingredients:

  • Chicken -1kg
  • Curd(doi) – 150gm
  • Onions(peyaj) – 4 big ones
  • Garlic(rasun) – 5/6 peeled
  • Ginger(aada) -10/20gm
  • Turmeric powder(halud) – 2tsp
  • Chilli powder(lankar guro) – 3 tsp
  • Vegetable or mustard oil – 2 big tablespoons
  • Salt to taste

Procedure

First of all clean the chicken very well, let it be under running tap water for at least 5mins. Take the chicken in bowl and then add the curd, 1 big tablespoon of ginger garlic paste, 2 tea spoons of chilli powder , 2 tablespoon of onion juice(chop one onion and grind it in a mixer) and salt . Keep it aside for 30mins.

Heat the oil in a kadai, sauté the chopped onions, and garlic till they become golden brown. Keep aside one-fourth of the onions for garnishing later. Put in the rest of garlic – ginger paste into the sautéed onion and ginger, and just fry for a minute or so. Add the marinated chicken to the kadai and pour 2 cups of water. Put a lid and cook for few minutes.

Check after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff , add some more water and cook for sometime more.

A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in a bowl and garnish it with the fried onions.

Enjoy it with rice, chapatti or paratha.

An addendum

Those of you who are still in love with potatoes can add 2/3 big sized potatoes to it. Cut the potatoes into one-fourth size. Fry till it becomes golden (don’t over fry it) and keep it aside. After adding the chicken, wait for 5mins and then add the fried potatoes to it.

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18 comments

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  1. ipsita

    i did this…oshadharon hoeche..marinated it for 10-15 minutes..the color came beautiful,and the taste..darun!!

    P.s added a pinch of kalo jeera :P next tym during frying onions as an experiment,seriously valo hoechilo …

  2. jyotishree pradhan

    It was awsome disk.

  3. sarbani ganguly

    its awesome…sudeshna can u plz tell me any other simple but tasty chicken item?i want to make it for my parents at next sauday…

  4. Subhradeep haldar

    Tel chara,holud chara,mosla chara mangsho????????Ami ekhun banacchi eta,dekha jaak…kemon hoy…Chobi taa to khub sundor!Haa…amio boli,ami ekta 14 years school boy,ami ranmna korte khuub khuub arr khuub bhalo basi,arr ranna kora khawar khayiye appretiation peye anondito hoi,ota amar khubie bhalo lage…!!Tomader moton good jobber aunty der ke peyeo ami khuuuuubie khushie,jaara amake khub khusi koren!!

  5. Dipsikha

    the reciepe was really good, i think this is the first tome i cooked chicken really well. Thanks to u.

  6. Pamela Sinha

    Though i am just a girl of 14,but i just love to cook and to try out new recipes.this site really helped me in my purpose.
    Thanx!!!!

    1. Sudeshna Banerjee

      Pamela,

      Thank you so much for your lovely comment. Wish you all the luck in the kitchen.

  7. Anushree

    Thanks for the instructions for Shukto. Your website is my usual port of call, when I cannot get through to my mom. My thakuma used to put coriander powder + ginger paste, before the vegetables are added to the panch phoron, as well.

  8. aparajita Ghosh

    I made it and it was yummmm….I let it marinade overnight (not deliberately but cos I dint have the time). it was a smash hit. As I had mentioned before long back, I am a vegetarian so when I read such recipes and cook them, it is appreciated even more. Thankyou Sudeshna

    1. Sudeshna Banerjee

      Aparajita,
      Yes, marinating it over night makes it easier to cook, and the time for cooking also reduces.
      Thank you so much for your comment. It feels nice to get such feedback from readers. Do visit us again.

  9. Swarnali

    Hello,

    You mention to marinate the chicken and keep it aside for 3 minutes. Did you mean 3 min or 30 mins? I am planning to make this for a friend this weekend.

    Thanks.

    1. Sudeshna Banerjee

      Hi Swarnali,
      oops, that should be 30mins. Thanks for pointing it out.

  10. Dipa

    is it OK to leave the yogurt out of this recipe? please advise. thank you.

  11. DC

    wow!!!
    Kalyan kee to wah wah ho gaye..

    Chicken-kasha khate jao,
    Sudeshan kae gun gate jao :)

    -DC-

  12. meetsudeshna

    @Sudipta
    I’ll try to add the pic .

  13. skyhopper

    sounds yummy!!

    its a nice attempt ..hope to see some more ..some quick comment ..can you adjust the font a little bit ..and also it will great if you can add the visual s of the dish ….:)

  14. meetsudeshna

    @Dipa,

    You can leave out the yogurt, but its better to add, to enhance the taste and also to make the chicken soft. Instead you can add vinegar (1 tablespoon)

  15. vinit

    marinating…….should be ready by the next 30 min….

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    […] because of the use of sugar in it and so it goes well with very hot and spicy curries. Choose from chicken kasha or mutton kasha or a vegetarian alu dum as a side, and you’ll love this […]

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