Bengali Roast Chicken Food
BENGALI ROAST CHICKEN
Serve this spiced chicken in an aromatic masala for a starter at a family feast. Packed with flavour, it's a popular Bengali dish - one you're sure to cook time and time again
Provided by Afia Begom - Afelia's Kitchen
Categories Starter
Time 1h30m
Number Of Ingredients 19
Steps:
- Put the chicken in a bowl, add the marinade spices and yogurt with ½ tsp salt and mix well. The chicken can be left to marinate for a few hours, or cooked straight away - leaving it to marinate will make it more tender.
- Melt the ghee in a non-stick frying pan. Fry the chicken for 5 mins on each side until golden. Remove from the pan and transfer to the bowl, leaving the ghee in the pan.
- Keep the pan on the heat and scrape it to release any caramelised bits stuck to the bottom. Add the bay leaves, cinnamon and cardamom pods and fry until they start to smell aromatic. Add the onions and garlic, followed by the ginger and 1-1½ tsp salt. Stir, cover and cook until soft and translucent, about 8-10 mins.
- Stir in the rest of the spices and fry over a low heat for 5-8 mins. Add 200ml water, cover and cook for a further 3-4 mins, or until the ghee separates from the masala (it should be bubbling around the edges of the pan).
- Add the chicken back to the pan, including any meat juices. Spoon some of the masala over the chicken and cover. Cook for a futher 10-15 mins or until the chicken is cooked through. Stir through the sliced green chillies and chopped coriander and serve immediately.
Nutrition Facts : Calories 362 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
BENGALI CHICKEN CURRY WITH POTATOES
A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.
Provided by tanj
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
- Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 58.5 mg, Fat 10 g, Fiber 6.3 g, Protein 27.5 g, SaturatedFat 1.8 g, Sodium 199.9 mg, Sugar 7.6 g
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