Chicken Rashida

Servings:4

Ingredients

• Chicken, 700gm
• Egg, 2
• Poppy seeds, 2 tbsp
• Cashews, 5-6(whole)
• Yoghurt, 100 gm
• Onion, 1 medium
• Ginger-garlic-onion paste,4 tbsp ( 1 small onion, 8 garlic cloves, 1" ginger)
• Tomato puree, 1/2 cup
• Dry red chillies, 2 
• Garam masala powder( blend 5 white peppercorns, 5 black peppercorns and 1 tsp shahjeera along with the garam masala powder)
• Coriander powder, 3 tsp
• Cumin powder, 1 & 1/2 tsp
• Green chiles, 5
• Ghee, 1 tbsp
• Refined oil, 6 tbsp
• Salt to taste
• Turmeric powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Kasuri methi, 2 tsp

Method

1. Preparation:

• Soak poppy seeds and cashews the night prior to cooking. In case you missed that step, in a pan add 1/2 cup of water. Give a quick boil to the poppy seeds and cashews. Cool it down and blend it with yoghurt.

• Whisk eggs in a seperate bowl.

       2. Cooking

• Add oil to the pan. Temper with dry red chillies. Add 1 tsp sugar to oil, it will help to elevate the colour of the dish as well as balance the acidity. Add nicely chopped onion and cook until they become transparent. Add ginger garlic paste, green chillies and saute over low flame. 

• As sauteing is done, add coriander powder, cumin powder, garam masala powder, red chilli powder, turmeric powder and toss. Keep the flame low. Sprinkle some water. Add tomato puree to it and cook for 3 minutes over low flame. 

• Add chicken, give it a good stir and cover with a lid. Cook over low flame until chicken is tender.

• Add the cashew and poppy seeds paste and cook for another 3 mins. 

• Now make space in the middle of the pan , pour half of the egg and combine well. Then add the rest of it and combine again. Cook for o3-4 mins.

• As it is done, mix ghee and a pinch of garam masala powder. Drizzle over chicken. Crush kasuri methi in between your palms and sprinkle on the top of it. Keep covered for 5 mins. 

• Garnish with fried cashews. Now it's ready to serve. Serve with roti, paratha, plain rice, yellow pulao

Other recipes for you to try out:

Achari Chicken

Kathal ki Tikki

Mutton Curry

Mutton Curry (Bengali style)

Sunday Special Mangsher Jhol from a Bengali Kitchen

Well, the basic difference between mutton curry and mutton kosha is, first one is  lighter, curry based and the latter one is goat meat cooked in a rich gravy. Bengali people get heaven on their plate when spicy goat meat curry (mangsher jhol) accompanied by piping hot rice is served on their plate on Sunday afternoon. So, scroll below for the recipe and enjoy the same way.

Cuisine: Bengali
Servings: 4

Ingredients:

  • Mutton, 500 gm, cut into medium chunks
  • Potatoes, 4, medium
  • Onion, 3 large
  • Garlic cloves, 8 , large
  • Ginger, 1 & 1/2 inches
  • Green chillies, 6
  • Coriander leaves, 1 handful
  • Tomato, 1
  • Yoghurt, 1 cup
  • Mustard oil, 3/4th cup ( for frying potatoes and the curry)
   Additional 2 tbsp for marinating mutton.
  • Bay leaf, 1
  • Dry red chili, 1
  • Cinnamon stick, 1 inch
  • Green cardamom, 2
  •Ghee, 1/2 tbsp
  • Salt to taste
  • Sugar, 2 tsp, to balance the acidity and for colour

( There's a saying that mutton curry or kasha tastes best when salt and green chillies are used in perfect quantity. So, remember to taste before you serve.)
 

  Powdered spices:

  • Cumin powder, 4 tsp
  • Coriander powder, 5 tsp
  • Garam masala (all spice powder), 3 tsp
  • Black pepper powder, 2 tsp
  • Red chilli powder, 4 tsp
  • Turmeric powder, 4 tsp

Methods:

Step 1: Marination

  • The first thing that needs to be done the day before cooking. Wash meat well and keep aside in a strainer.

  • Make a paste of 2 onions, garlic cloves, ginger, cumin powder, coriander powder, 2 tsp garam masala powder black pepper powder.

• In a pan mix 3/4th of the paste and mustard oil, chopped coriander leaves, 4 green chillies slit from the middle, 2 tsp turmeric powder, 2 tsp red chili powder, Yogurt.

  • Throw in the meat chunks in the mixture and marinate the meat for 25 mins. If you do not have that much time prick the chunks and marinate for atleast 15 mins. Keep the meat in fridge.

Step 2: Cooking

  • Cut potatoes, tomato and remaining onion as shown in the picture above. Pressure cooks potatoes so that those are 1/4th done and fry in oil until they are golden brown. Add salt while pressure cooking and a pinch of turmeric powder for that nice brown colour on the surface. Keep in a seperate plate when they are done.

• Now in the remaining oil add cinnamon, bay leaf, cardamoms, dry red chili. As they start leaving flavour. Add tomatoes, as you see the tomatoes are mashed well and oil has started separating, add the remaining turmeric powder, red chili powder along with sugar. Add onion and as it starts turning brown add the remaining of the paste used for marination. Saute for 2 minutes on low flame. Add 4 tbsp water to prevent from burning. As oil separates from the masala add the marinated meat and cook for 5 minutes on low flame.

• Now close the cooker lid and pressure cook on low flame. Remember the meat has been marinated the day before cooking, so it will not take much time to be done. So, check after 4 whistles.

• When you find the meat is cooked well and tender enough add the fried potatoes. Add salt according to your taste. Add water if needed and cook for two minutes. Turn off the flame. Chop the remaining green chillies. Take 2 tbsp curry in a bowl, mix ghee and a pinch of garam masala powder and pour the mixture in the curry. Stir well and transfer to serving bowl.

Serving suggestion: Serve with pipping hot rice along with sliced tomato, cucumber and onion.

You may also like:

Til Parser Jhal (Mullet Fish Curry)

Kathal Ki Tikki

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