Finally a Chicken recipe after a long time. Had been cutting down on its intake because of summers but the sporadic rainfall during last weekend gave us a chance to indulge in some yummy chicken gravy
BengaliChicken Rezala is a new recipe which I tried and became a huge hit in our home. Here's a hearty chicken gravy for the celebration of your taste buds
So today I’m going to share with you Quick ChickenKorma. Anyways that’s how I came up with another addition to the endless variations to the chicken recipes
Nilgiri ChickenKorma. Nilgiri Chicken Kurma. Garnish the Nilgiri chickenKorma with curry leaves and serve hot with Steamed rice, Chapati, Parotta or with Idli, Dosa
It's a known fact that most Bengalis live to eat and not the other way round, and most of them have grown up licking their fingers to Kosha Mangsho's velvety gravy and biting into the juicy pieces of the meat, cooked lovingly by their grandmothers and mothers
Chicken breast 4. Marinate chicken breasts with lemon juice and salt for 1 hour. Now take each chicken breasts dust some maida on it and dip in egg batter and then coat it with bread crumbs and place in a container and refrigerate the breaded chicken for 2-3 hours. After 2-3 hours remove the chicken cutlets and keep them in room temperature for 30mins. 2-3 hours remove the chicken cutlets and keep them in room temperature for
And while I learned over time to appreciate the panch phoran and mustard oil of Bengali food, the fiery coconut-lace dishes of the hotter climes, the biryanis of Hyderabad, the spicy pork vindaloo curries from Goa, seafood from Karnataka, back-water treats from Kerala and so very much more--I always seem to return the one style that originally stole my heart and captivated my culinary imagination in ways I have never exhausted
So I tried to pair up a Bengali sweet pulao and Spicy Chinese Chilli Chicken. Bengali Mitha/Sweet Polao (in bengal, we pronounce it as Polao) This is a traditinal bengali pulao recipe which is very easy to make
I did an experiment last month where I made two versions of chickenKorma–with and without onions. So I totally get the onion hate in busy workday kitchens (if you are an onion hater then you will like this easy Butter Chicken sauce)
Mix well and leave it on low flame covered until the chicken becomes tender. Korma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk
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