A delicacy of Bikrampur in Bangladesh… and the new angle given to it is by a smooth paste of roasted spices called ‘Chhaag’. This makes the dish wonderfully aromatic and lends a lovely brownish texture. The dish was influenced by the union of many cultures which chronologically enriched Bikrampur and its cuisine. Among them were Muslim, Hindu and Buddhist. The special blend of roasted spices named ‘Chhaag’ came into being as a result and brought a revolution in the gravies and curries of the region.
Pic Courtesy :- Anindita
- 1 kg chicken with bone regular cut
- 6 onions roughly chopped/grated
- 1 inch ginger grated or coarsely chopped
- 8 pods of garlic coarsely chopped/grated
- 2 tablespoons of red chilli flakes, you can use according to your own taste
- 2 slit green chillies, I used for additional flavour
- 1 tsp turmeric powder
- Salt to taste
- Mustard oil as per requirement
For the ‘Chhaag’:
- 2-3 bay leaves
- 2-3 tsp cumin seeds/jeera
- 1 heaped tablespoon garlic chopped or grated
- Marinate the chicken with onion, ginger, garlic, mustard oil, turmeric, red chilli flakes and salt. Keep it for 45 min-1 hr.
- Prepare the ‘Chhaag’ in the mean time. Put a little oil in a skillet and roast bay leaves, cumin seeds and garlic until brown. Remove from heat and let it cool completely. Now make a smooth paste in the blender by adding a little water.
- Heat the same skillet again and add the marinated chicken. Cover and cook. Stir once or twice in between.
- when the chicken is almost done add the ‘Chhaag’. Stir to mix it well with the chicken. Now cover and cook it again and let the flavors mingle for an additional five minutes until the chicken is fully done.
No souring agent or water is needed except for the pasting of ‘Chhaag’. The chicken gets cooked in its own juices.
Copyright Ranna Bati