Description
Chicken kasha is an authentic Bengal dish. It's a spicy chicken gravy which is thick and semi-dry. Replicate this chicken kasha recipe Bengal style. Enjoy.
Ingredients
Units
Scale
- 30ml (2 tbsp) oil
- 600g (1 1/2lb) chicken drumsticks and thighs
- 4 cardamom pods, crushed
- 1.25ml (1/4 tsp) cumin seeds
- 5cm (2in) cinnamon stick
- 4 onions, peeled and sliced
- 6 garlic cloves, peeled and crushed
- 2.5cml (1in) fresh ginger, peeled and grated
- 2.5ml (1/2 tsp) ground coriander powder
- 2.5ml (1/2 tsp) chilli powder
- 1.25ml (1/4 tsp) turmeric
- 2 large tomatoes, washed and pureed
- 5ml (1 tsp) garam masala
Instructions
- Heat the oil in a large saucepan and brown the chicken in batches. Set aside.
- In the same saucepan, gently fry the cardamom, cumin and cinnamon until their flavours are released, which should take around 5 minutes.
- Add the garlic, ginger and onions. Continue to fry them for 5 minutes or until softened.
- Add the coriander, chilli and turmeric. Give the mixture a stir.
- Pour in the tomato puree, stir and let the sauce reach a bubbling point.
- Place the chicken pieces in the sauce, cover the sauce with a lid and let it slowly simmer on a low heat for 90 minutes or until tender. You may need to add a bit of water if there isn’t enough liquid in the curry.
- Sprinkle with garam masala and season to taste.
- Serve with pilau rice, naan and raita.
Notes
- In some variations, potato is added to the curry.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 7.2 g
- Sodium: 133 mg
- Fat: 26.7 g
- Saturated Fat: 6.3 g
- Carbohydrates: 18.1 g
- Fiber: 4.5 g
- Protein: 30.6 g
- Cholesterol: 126 mg