Kasha Mangsho and Roti... my ideal sunday dinner. And if there is a little "Aam er achaar" and onion... Ohh!! I can't write, I'm drolling.. :P
As I like chicken over mutton my Kasha mangsho is Chicken Kasha. If I look back to my childhood sundays, I can see, Rangoli in DD National, a "Feluda" book (Bengali detective stories by Satyajit Ray) to read whole day, and my mom's Chicken kasha at night. Those fond memories. :)
I can't bring back the 'Rangoli' and I have finished all those Feluda books several times, so I try to bring back those nostalgia at-least with the Chicken curry.
Here goes the recipe for this, I will give the amount of the ingredients, but you can tweak it easily according to you.
Ingredients:
Chicken : 1 lb, cut into medium pieces
Potato : 1 medium, cut into big cubes
Onion : 2 medium, 1 for paste, another finely chopped
Ginger : 1" root
Garlic : 3- 4 fat cloves
Green chili : 4- 5
Salt : as per taste
Turmeric powder : 1 and 1/2 tsp
Cumin powder : 2 tsp
Coriander Powder : 2tsp
Red chili powder : 2 tsp
Mustard Oil : 4 tbsp, 1/2 of that is for marinade,
Dried red chili : 2
Black pepper corn : 1tbsp
Cloves : 2- 3
Cardamom pods : 2-3
Cinnamon stick : 1 medium
Method:
Wash the chicken throughly and get rid of the excess water as much as you can.
Make a smooth paste of 1 onion, ginger, garlic and 2- 3 green chilis.
Now marinate the chicken and the potato pieces with the onion-ginger-garlic paste, salt, turmeric, cumin powder, coriander powder, red chili powder and mustard oil. Let it marinate for at least an hour.
Put the kadhai into the heat and add oil into the kadhai.
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Once the oil is throughly heated add the dried red chilis, black pepper corns, cardamom pods, cinnamon sticks and cloves one by one to the oil.
Once the nice aroma comes from frying the whole spices, add the chopped onion to the oil and fry till golden brown.
When the onions are nicely golden add the marinated chicken and potatoes into the kadhai. Turn on the heat to medium high and stir continuously. This takes a little effort. As you continuously stir the chicken in high flame, the masalas start to fry.
And once they start to fry reduce the heat to medium again, and cover the kadhai with a lid, let it cook. You will see the oil separation from the masalas, and that moment you know everything is fried properly. At this point you can add some water and cover the lid again. I din't have to add much water as the chicken got cooked while sauteing.
After adding the chicken into the pan it takes almost 30 to 35 mins for me to cook the chicken properly. Check it for the seasoning and add salt or remaining green chilis if you want. I added few more green chilis as I like it only the hotter side. Now you can switch off the flame and Serve... with roti or with rice, paratha..which ever you like.
Bon Appetit.
