MURGH CHATKHARA

INGREDIENTS

Chicken    ½ kg
Tamarind      250g
Water     ½ liter
Brown Sugar      50g
Rice Flour        ½ cup
Roasted Carom Seeds     1 tsp
Salt          1 tsp
Black Pepper       ½ tsp
Crushed Red Chilies      2 tsp
Roasted Cumin      2 tsp
Roasted Dry Ginger      ½ tsp
Corn Flour       2 tbsp
Potatoes      4

METHOD

Slice ½ kg chicken and 4 potatoes. Now add½ cup rice flour, ½ cup black pepper and ½ tsp salt and mix it properly and deep fry it in heated oil.First add ½ litre water in 250g tamarind and soak it for 2 hours and then drain it and take out the seeds.Now add 1 tsp salt and 2 tsp crushed red chilies in tamarind and cook it for 10 minutes and add 50g brown sugar.When brown sugar is done then add 2 tbsp cornflour (soak it in water) and turn off the stove when it becomes thick.In the end add 2 tsp roasted cumin, ½ tsp roasted dry ginger and 1 tsp roasted caromseeds and chop it and put it in tamarind. Delicious murgh chatkhara is ready.

Comments

Post a Comment

Popular posts from this blog

Bhindi Do Pyaza

Ingredients 500 gms bhindi (Wash and dry and cut in 1 inch pieces) 300 gms onions (sliced thinly) 2 tblsp ginger garlic paste 1 tsp cumin seeds 1/2 tsp turmeric powder Pinch of asafoetida or hing 2 tsp coriander powder 1 tsp amchur powder 1/2 tsp garam masala salt to taste Oil Directions Heat oil in a wok or kadai.Add cumin seeds and hing.Let it splutter. Add ginger garlic paste and onions and fry till golden brown. Add bhindi and all the other powder spices. Mix well. Stir fry for 15 minutes or till the bhindi is cooked. Serve bhindi onion stir fry hot with chapatis.
Read more

Taj Kabab

Image
Taj Kebab - Taj kebab is a very unusual Bengali kebab recipe. Unlike all the other kebabs, taj kebab are prepared with boneless beef pieces along with cubed potatoes and tomatoes. All the ingredients are cooked covered in a pan till done. Ingredients Beef 1 kg (boneless tender) Potatoes 150 g (6 oz) Tomatoes 150 g (6 oz) Onions 75 g (3 oz) Turmeric 1 tsp (ground) Chili powder 1/2 tsp Ginger 2 tsp (ground) Garlic 1 tsp (ground) Cumin 1 tsp (ground) Black paper 1/2 tsp (ground) Poppy seeds 1 tbsp (ground) Cardamoms 4 Cinnamon sticks 2 (2.5 cm piece) Cloves 2 Red chilies whole 3 (optional( Green papaya 1 tbsp (paste) Cooking oil 3/4 cup Vinegar 1 tbsp Salt to taste Directions 1.Slice the beef into moderate large-sizedpieces. 2.Rub the meat with green papaya paste (or meat tenderizer) and marinate for 20 minutes. 3.(Green papaya or meat tenderizer is not necessary for tender loin beef) 4.Peel and slice the potatoes 1/2 cm (1/4”) thick and slice the tomatoes an...
Read more

Reshmi Handi

Image
Ingredients Boneless chicken pieces ½ kg Ginger garlic paste 1 tbsp Salt to taste Cumin powder 1 tbsp Coriander powder 1 tbsp Garam masala powder 1 tsp Crushed black pepper 1 tsp Capsicum (sliced) 1 Onion (sliced) 1 Butter 1 tbsp Lemon juice 2 tbsp Fresh cream 300g Oil ¼ cup Coal for smoke Directions 1.Heat oil in a pan, add chicken with ginger garlic paste and fry until it changes the color. 2.Add salt, cumin powder, coriander powder, garam masala powder, black pepper and cook for a few minutes. 3.Now add capsicum and onion; cook until chicken tender. 4.Add butter and lemon juice; mix it and remove from heat. 5.Place a piece of roti on chicken, place a piece of burning coal on it, drizzle a few drops of oil on burning coal. Cover quickly. 6.After 8 minutes, remove coal; add cream and serve hot.
Read more