Chicken Kasha is a very popular and most frequently prepared dish in bengali households, during festivals and holidays.Traditionally the dish is very rich and flavourful with a semi dry consistency of the gravy.However,the cooking procedure and ingredients are very simple and basic. No fancy ingredients are needed at all. All you need to do is, just follow few simple steps.
If I talk about functionality, Chicken Kasha is such a versatile item. It can be served as a side dish with plain rice,rotis,pulao,fried rice,nun,kulcha.However,in my opinion it goes best with “Luchi (Poori)”.”Chicken Kasha and Luchi” is the go to combo in bengali festivals like Durga Puja,Poila Boishakh and many other.Honestly nothing can beat the taste of this combo.
Now, there are numbers of procedures to cook Chicken Kasha but personally I preffer the authentic traditional way of slow cooking the chicken pieces with the spice mix and I find it quite easy.
Preparation Time: 15 minutes
Cooking Time: 1hours 15 minutes
Yields: 3 Servings
~Chicken pieces with bones- Nicely cut into medium sized pieces
~Mustard oil- 3 Tbsp (45ml approx)
~Sour Curd- 1 Tbsp for marination (optional)
~Onion- 1 large, peeled and sliced
~Ginger-Garlic Paste- 3 Tbsp, freshly made
~Turmeric powder- 1/2 tsp
~Kashmiri red chilli powder- 1/2 tsp
~Cumin Powder- 1 tsp
~Coriander Powder- 1 tsp
~Cinnamon Stick- 2 inches
~Cardamom Pods- 4
~Salt- According to taste
~Green Chilli- 2 for garnishing (optional)
Take the chicken pieces,thoroughly wash and remove the excess water.
~Add salt,turmeric powder and sour curd to the chicken.Mix it well with hand. Massage the marinade well to each pieces.Rest for 15 minutes.
~Take a heavy bottomed pan.Place it on top of gas oven,heat it well on high flame then reduce the flame to medium-high.
~Add oil to the pan.When the oil is hot,add 1 tsp sugar.Within minutes the sugar will start caramalising,at this point add cinnamon stick,clove and cardamom pods.
~Once flavours are released, add sliced onions and give a good mix.Fry the onion for 2-3 minutes untill it gets slightly brown.
~Add ginger-garlic paste,salt,turmeric powder,cumin powder,coriander powder,kashmiri red chilli powder and mix it well.
~Cook this for about 15 minutes on low-medium flame until the oil gets separated. stir occassionally so that the spice mix doesn’t stick to the bottom of the pan.
~Now add marinated chicken pieces,mix well and cover the pan with lid. Remember Chicken pieces will release a good amount of water when cooked on low-medium flame. So,no extra water is required.
~You need to cook for about 40 minutes on low-medium flame but keep eye on it and stir frequently.Gradually the colour will change to a rich and flattering tone.
~Open the lid and check if the chicken pieces are done.If not wait for 10 more minutes.If the gravy is too liquid,you need to increase the flame a little and if it is too dry you can add a little hot water. Mix everything well once more and check the salt.
~Remove the flame and garnish with chopped green chilli or even you can use chopped coriander. However, this step is optional.
~Serve hot with rice,roti,poori or anything of your choice.