Home cooking is a joy for my soul, weekends are the best days to rejoice and prepare a feast for family. As i belong to a Bengali(from Bangladesh) family, our Sunday meals get a bit influenced with the mughlai touch. Our cuisine is affluent with simple masalas used for cooking the daily meal, where as using mughlai spices and techniques has taken Bengali cuisine to heights, making it more indianised.
With this notion, i would like to share my recipe for the day which is Chicken badami. Why this name, because i have added badam(nuts) for giving a middle age touch to the dish and the color it gets after being cooked is also quite brownish.
I have prepared this dish with 500 GM’s of chicken pieces with bone. Now, the things you would need to prepare this are:
•Finely chopped onion, 3 large pieces
•Garlic,ginger,green chili paste- 2big spoonful
•Chal magaz or melon seeds -2tbsps
•4 to 5 pcs of cashew nuts
•Whole garam masala- Cardamom, cinnamon, clove, bay leaf, dry red chili
•Salt and pepper as per taste
- For marination of chicken i have used two big spoonfuls of vinegar, 1tbsp of salt, 1 teaspoon of baking soda and 1teaspoon of haldi powder. Kept the marination for 2 hours before i started cooking.
- Now in a medium sized kadhai(deep frying Indian skillet) i Have taken oil of about 75 to 100 ml. After oil gets heated up uniformly, added the whole garam masala along with dry red chili.
- Just after you put the masala lower the flame orelse the whole masala will splatter, immidiately put in the chopped onions and let it be a bit translucent. Then throw in your ginger-garlic-chili paste and let the paste cook so that the rawness goes, you will understand it’s done when smell comes out and it starts sticking to the pan. Keep the entire thing on medium flame.
- Add in your chicken pieces, fry them equally on both sides, turn them every two minutes and cover them up for better results. When the flesh of chicken becomes whitish add the nut paste(paste all of them together with a bit of water). Increase your flame and fry it for 1min on high heat.
- Lower down the heat and steam cook the chicken with cover. Keep like that for five minutes, then open the lid add water(150-200 ml), salt, pepper (we add a bit of sugar too) and simmer it till it comes to a thick gravy consistency. You can simmer with or without lead on.
Just before taking the chicken off the flame add a dash keora water and stir it. Take it down and serve with steamed rice. The chicken will take 15 to 20 mins to be cooked properly.
Dishes like this are made with simple ingredients, but needs a lot of care and patience. Sometimes for a happy Sunday meal with family you can make something different and so rich in flavor like this.
Do try it out and let the curiousbong know how it went, you can also add your own little twist (Innovations)!