Bengali chicken curry

Ingredients:

1.1 Whole cut up chicken
2.Onion 2 large chopped
3.Ginger garlic paste 2 tablespoons
4.1 large tomato chopped.
5.Yogurt 1/2 cup
6.Turmeric 1 teaspoon
7.Red chili powder 1 teaspoon
8.Salt to taste
9.Garam masala powder 1/2 teaspoon
10.2 bay leaves
11.Mustard oil 1/2 cup
12. 1 large bay leaf, 4 cloves, 3-4 green cardamom pods, 1 cinnamon stick

Recipe:

Clean the chicken and keep on a large strainer for 30mins.After 30 minutes take a large bowl and mix yogurt, ginger garlic paste, turmeric & red chili powder and then add the chicken to the mixture and keep it for 2hrs.
After 2 hours Heat the oil in a large wok and add 1 large bay leaf, 4 cloves, 3-4 green cardamom pods, 1 cinnamon stick and fry till nice fragrance come from the whole garam masalas. Now add onions and some salt & sugar to it cover the onion to make soft. When the onion becomes soft open the lid and fry the onion on high till the onion becomes golden brown.
Now add the marinated chicken and chopped tomato and lower the flame and cover with lid to cook the chicken till soft and tender. After 15-20 minutes open the lid and check the meat is cooked or not . If the chicken if cooked then higher the flame and fry the chicken till oil separates from masala.
Then add 2 cups of warm water to it and cook it for 15mins.After the gravy thickens serve it in a bowl and sprinkle some garam masala on it. Now your Bengali style chicken curry is ready to serve. Serve it with Bengali Ghee bhat or plain rice.

Chicken korma

Ingredients:

1.1 Whole chicken cut into pieces
2.Yogurt 2cups
3.Pinch of saffron in 1/2 cup water
4.2 bay leaves,2 big black cardamoms,8 green cardamom,2 1" stick cinnamons,4-6 cloves
5.Red chili pwd 1tsp
6.Pinch of nutmeg pwd
7.Salt & sugar as per taste
8.1 cup of white oil
9.1 cup fried onion
10.1 tbsp ginger garlic paste
11.1 tsp coriander pwd
12.Ginger julienne
13.1 cup liquid kaju & poppy seed paste

Recipe:

Take a big pan and mix all the ingredients without fried onion.Now put the pan on medium flame.and cover it.Lower the flame to cook the chicken properly.After 20mins higher the flame and let the water to be evaporated and thicken the gravy.When the gravy becomes thick add the fried onion and cook for 5 min.Now serve the chicken korma in a serving dish and garnish with ginger julienne.

Golda chingrir malai curry

Ingredients:

Golda chingri big size 12 pieces
1 large potato cut into medium size pieces
Cumin seeds 1 tablespoon
Onion 1 medium size paste.
Ginger garlic paste 1 teaspoon.
2 tomatoes chopped
10 cashew pasted
Coconut milk 2 cups
Salt & sugar as per taste
Turmeric 1 teaspoon, Red chili powder 1/2 teaspoon
Mustard oil 1/2 cup
4-5 cardamom pods,4-5 cloves,1" long cinnamon stick,bay leaves 2)
1 tablespoon ghee & 2-3 tablespoons of cream for garnishing

Recipe:


 
Clean the prawns very well and wash them & marinate the prawns with salt & turmeric for 15 minutes. Now heat oil in a non-stick pan and lightly fry the marinated prawns and keep aside.
Now in the same oil add the potatoes and fry till golden brown and keep aside. in that remaining oil add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them. Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water. When oil start separating from the masala add salt, sugar, cashew paste & tomato  and cover the pan to make the tomato soft & pulpy.
When the tomatoes become pulpy star frying again till all the masala becomes dry. Now add fried potato to the masala and fry for couple of minutes and then add the coconut milk & fried  prawns to it and cover the pan and cook on low flame for about 15 minutes.
Check if the potatoes are cooked or not. If the potatoes are cooked then off the oven and pour the "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.

Murgh Musallam(very easy)

Ingredients:

1.Whole chicken 1

2.Fried onion paste 1cup

3.Ginger garlic paste 1tbsp

4.Pinch of nutmeg & javetri pwd.

5.Yogurt 1cup

6.Garam masala 1/2 tsp

7.Salt to taste

8.Chili pwd 1/2 tsp

9.Few drops of kewra water

10.1/2 cup white oil

Recipe:

1. Clean the chicken and keep aside.Now mix all the ingredients except the oil in a bowl and keep in freeze for the whole night or 6-8 hrs.
2. Now bring it in room temperature before fry the chicken.After 30mns just heat the thick bottom pan, add the oil and place the chicken on it.
3. Cover the lid and turn the heat to the lowest. Let it cook on one side for about 10-15 mins and then flip it. Repeat the same untill the chicken is well cooked.
4. To check if the chicken is cooked take a knife and cut the fleshy part, if its lightest pink to white in color that means the chicken is cooked.

SERVE MURGH MUSALLAM WITH NAAN OR RUMALI ROTI

Bengali crab curry

Kakrar jhal:

Ingredients:

1.Choto size er kakra 4 te clean kora.
2.Onion chopped 1 1/2
3.Tomato chopped 1 large
4.Ginger garlic paste 1tbsp
5.Turmeric pwd 1tsp,red chili pwd 1/2 tsp
6.Salt to taste
7.Mustard oil 1/2 cup.

Recipe:

Kakra gulo ke salt r samanno halud die marinade kore rakho.ebare ekta wok e mustard oil gorom kore tate kakra gulo bheje nao.ebare oi oil e onion fry koro halka brown howa obdhi.ebare tate ada rasun bata die koste hobe kichukhon.ebare tomato r halud lonka guro salt die kosie kosie tel berobe jokhon tokhon kakra gulo die aro koste hobe.ebare tate 1 cup gorom jol die dhaka die rakho sim kore.15 mins bade dhaka khule stove barie dao.jhol ektu ghono hole namie nao.Gorom sada bhater sathe poribeshan koro.

Chicken cutlet bengali style

Ingredients:

1.Chicken breast 4
2.2 cups of onion+ginger+garlic juice
3.Coriander leaves & green chili paste
4.Garam masala powder 1 teaspoon
5.1 large egg
6.1/2 cup maida & 1/2 cup corn flour
7.1/8 teaspoon baking powder
8.Salt to taste.
9.Plain bread crumbs 2cups
10.Oil for deep fry
11.Lemon juice 1/2 cup
12. Maida for dusting

Recipe:

Marinate chicken breasts with lemon juice and salt for 1 hour. Then add the onion,ginger,garlic juice, coriander leaves & green chili paste & garam masala powder to it and keep it for 4-5 hours.
Make a batter of egg, baking powder, maida & corn flour and keep aside. 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.Now heat oil in a pan and fry the cutlets till golden brown. Remove cutlets in a paper towel. Serve hot cutlets with tomato ketchup & cucumber salad.

Dhonepata die Murgi

Ingredients:

1.Chicken 1lb cut into pieces
2.Onion + ginger + garlic paste 1 cup
3.10 kaju + Coriander leaves 1cup & green chili 2-3 paste.
4.Turmericpwd 1/2 tsp
5.Coriander pwd 1tsp
6.Whole garam masala (1 bay leaf,2 green cardamom,1" stick cinnamon,2-3 cloves)
7.Ghee 1 tsp
8.White oil 3tbsp.
9.Beaten yogurt 1/2cup
10.Salt as per taste

Recipe:

First wash the chicken and marinat it with yogurt for 1/2 hr. Heat oil & ghee together in a non-stick wok.Add whole garam masala & fry them for 30 sec.Now add onion+ginger+garlic paste & salt and saute till oil separates.Now add kaju+coriander+chili paste & turmeric,coriander pwd and fry again.Now add the marinated chicken and fry for 15mins.Add little water and cover it with a lid and simmer the stove to low.After 30mins open it and now it's ready to serve.Before serving you may use some fresh cream on it and serve with roti or naan.