FOOD : RECIPE OF THE WEEK : KOLKATA CHICKEN CHAMP

BY CHEF SABYASACHI NAG,

EXECUTIVE CHEF,

HOLIDAY INN , KOLKATA AIRPORT

AN ING HOTEL

INGREDIENTS :

Chicken Whole 700 gm ( cut in to 4 pcs , )

Boiled Onion Paste 300 gm

Ginger Garlic Paste 100 gm

Green Chilly Paste 70 gm

Poppy Seed Paste 75 gm ( soak in warm water for 1 hr and make a smooth paste )

Curd 200 gm

Cashew Paste 50 gm

Kashmiri Chilly Powder 50 gm

Yellow Deggi Mirch Powder 50 gm

Dalda 50 gm

Ghee 50 gm

Rose Water 30 ml

Kewra Water 30 ml

Whole Garam Masala Mix 20 gm

Green Elaichi Powder 10 gm

Salt to taste

Oil 75 ml

Turmeric Powder 20 gm

Garam Masala Powder 25 gm

Jeera Powder 25 gm

Coriander Powder 20 gm

METHOD :

Wash and clean the chicken , cut in to 2 breast and 2 whole thigh pieces , marinate with ginger garlic paste , salt , turmeric , curd , rose water , kewra water , keep a side for 60 minutes , Take heavy bottom flat pan , pan fry the chicken and keep a side , in the same pan add Dalda and oil , put the whole garam masala , add boiled onion paste , cook gently and keep stirring , add ginger garlic paste , cook well mixing well , add poppy seed paste and cashew paste , mix well and keep cooking , add salt and all powder masala , mix well , in slow heat cook for 15 minutes , add chicken and mix well , add stock water slowly so that the gravy doesn’t become very watery , add curd , seasoning , and rest all like Elaichi and garam masala powder , finished with ghee and seasoning check .

GARNISH :

Cream , chopped coriander , ginger julienne , rogan , fried green chillies.