Rock Salt Garlic Chicken

 

Recipe and Narration By Purna Chowdhury

Rock Salt Garlic Chicken (বীট নুন রসুন দিয়ে মুর্গির ঝোল)

My latest ‘fad’ is rustic cuisine that had started a couple of years back with my discovery of Boatmen’s cuisine in Bengal and Assam. I love the Spartan audacity. My other fascination is using rock salt in cooking. They came together in this recipe without-a-name I hijacked from a friend, who is a gourmet and a culinary philanderer. The recipe happened as a casual conversation on ‘What’s for dinner?’ and he got going. He is much traveled too and has tasted tribal and regional cuisine from most parts of India. He does not sell his recipe. He says: “Just try it”. And I did.

 

 

Rock Salt Garlic Chicken

Rock Salt Garlic Chicken

Ingredients

  • 1 farm/Desi/ free run chicken, smallish.
  • For marinade
  • red chili powder
  • rock salt
  • cumin
  • onion (chopped)
  • coarse garlic paste (roughly 1 tsp for one small chicken)
  • Mustard oil

Method

  • Marinade the chicken in spices for an hour.
  • Heat mustard oil in your pan and dunk the chicken pieces; sauté briefly and immediately turn down the stove. Add a few cloves of garlic ( I did 6-7) Let the chicken simmer, slowly, gently to release its own juice and the whole cloves of garlic with it till it is cooked. That is it.

http://www.ranna-bati.com/rock-salt-garlic-chicken/

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Bikrampuri Murgh Salan

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

 

 

Bikrampuri Murgh Salan

Bikrampuri Murgh Salan

Ingredients

  • 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

Method

  • 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.

Notes

No souring agent or water is needed except for the pasting of ‘Chhaag’. The chicken gets cooked in its own juices.

http://www.ranna-bati.com/bikrampuri-murgh-salan/

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Chicken Kosha

Recipe and Photo BY Maumita Paul Ghosh

 

“Chicken kosha”… its amongst the countless renowned Bengali recipe that never fails to amaze the taste bud. Well at-least I have never chanced upon a Bengali who doesnt enjoy Chicken kosha and I guaranty that for at-least all my Bengali readers is surely having some special memories of chicken kosha in his heart.

Still remember those lazy Sundays and Maa serving finger-licking hot velvety, juicy kosha chicken with hot steamed rice, bhaja moong dal and alu-posto and you enjoy the delicious lunch sitting with your family… those were the days….. always makes me nostalgic..

Chicken kosha is a marriage of chicken with aromatic spices and mustard oil (no miserly in oil use please :):D ) which generally coked slowly in low flame and outcome is a cavalcade of flavors and taste in the mouth. And the recipe used here came directly from Maa kitchen with no change…

Chicken Kosha

Chicken Kosha

Ingredients

  • 500g chicken, curry cut
  • 3 tsp ginger paste
  • 2 tsp garlic paste
  • 5 big onions, finely sliced
  • 2 tbsp curd, whipped
  • Whole garam masala (1-2 green cardamom, 1-2 cloves, 1 1inch cinnamon)
  • 2 bay leaves
  • 1/2 tsp nutmeg poder
  • 1 tsp garam masala powder
  • 4 tsp red chilli powder
  • 5 tbsp mustard oil
  • salt to taste

Method

  • Wash and clean the chicken pieces. Marinated with ginger paste (1tsp), garlic paste(1tsp), curd, nutmeg powder, red chilli powder, mustard oil (1tbsp), little salt and keep aside for minimum of 2 hours.
  • Heat oil in thick bottom pan, temper with crushed whole garam masala and bay leaves. when it release the aroma, add sliced onion and fry till golden brown.
  • Now add the marinated chicken and cook slowly over very low flame till oil separtes out from the masala. Add little water and keep stirring till chicken is fully cooked and the gravy turns to a dark brown colour with a coating consitency. Sprinkle garam masala powder and serve hot with rice or roti.

http://www.ranna-bati.com/chicken-kosha/

 

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