There are so many types of recipe of this Bengali Chicken kassa . There is nothing very fancy about this recipe yet it is made in Bengali households as often as possible. In this recipe, chicken is cooked with a spicy thick gravy. The specialty of this recipe is that the chicken is cooked with it’s own juice.
500 gms chicken with bone (leg piece)
2 large onion chopped finely
1/2 medium size tomato grated
2 tablespoons ginger-garlic paste
1 bay leaf
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/4 teaspoon kasuri methi (dry fenugreek leaves)
1 teaspoon cumin powder
1 slit green chilli
1 teaspoon coriander powder
to taste Salt
4 tablespoons mustard oil
1/4 cup water
1 tablespoon chopped coriander leaves
1.Heat oil in a pan. Add bay leaf and chopped onion. Stir it until onion becomes golden brown. Now add turmeric and chilli powder and saute for some seconds. Mix in ginger-garlic paste and saute for about 2-3 minutes. Now add 2 tablespoons of water and stir it for another minute.
2.Add grated tomato, slit green chilli and salt; Cook till the oil separates. Now add garam masala powder, kasuri methi, cumin powder, and coriander powder; Mix well. Now add 2-3 tablespoons of water and cover the lid and cook for 1 minute.
3.Now add chicken pieces; Saute for 2 min on medium heat.
4.Then cover the lid. Cook the chicken on medium to low flame till it is cooked. Stir in between. If needed add 1-2 tablespoons of water in between. But not much.
5.Serve hot garnished with chopped coriander leaves.
6.Here is the most delicious chicken kassa is ready to serve.
Serve this chicken with piping hot rice, roti, chapati or paratha.