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Chicken Kasha


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

  1. Heat the oil in a large saucepan and brown the chicken in batches. Set aside.
  2. In the same saucepan, gently fry the cardamom, cumin and cinnamon until their flavours are released, which should take around 5 minutes.
  3. Add the garlic, ginger and onions. Continue to fry them for 5 minutes or until softened.
  4. Add the coriander, chilli and turmeric. Give the mixture a stir.
  5. Pour in the tomato puree, stir and let the sauce reach a bubbling point.
  6. 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.
  7. Sprinkle with garam masala and season to taste.
  8. 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