I came across this palatable recipe in one of the food
groups. As you all know by now that I’m always attracted to the simplest of
recipes with a new twist. This is one such chicken recipe I felt worth trying, a delicacy of Bikrampur in Bangladesh … and the new angle given
to it is by a smooth paste of roasted spices called ‘Chhaag’. This makes the
dish wonderfully aromatic and lends a lovely brownish texture.
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| Bikrampuri Murg Salaan |
I was introduced to this magical blend of rustic yet
flavorful dish by Purna Chowdhury, a friend, fellow blogger and foodie. For the
past week seeing all celebrating thanksgiving in their own special way… here is
my thanksgiving to Purna di for such a beautiful dish. Wouldn’t have known the
taste and flavour if I hadn’t made it!!
I have come to know from Purna di’s introduction about this
dish that it was influenced by the union of many cultures which
chronologically enriched Bikrampur and its cuisine. Among them were Muslim,
Hindu and Buddhist. The special blend of roasted spices named ‘Chhaag’ came
into being as a result and brought a revolution in the gravies and curries of
the region.
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| Bikrampuri Murg Salaan |
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| Bikrampuri Murg Salaan |
Now sharing with you the recipe….
Ingredients:
- 1 kg chicken with bone regular cut
- 6 onions roughly chopped/grated
- 1 inch ginger grated or coarsely chopped
- 8 pods of garlic coarsely chopped/grated
- 2 tablespoons of red chilli flakes, you can use according to your own taste
- 2 slit green chillies, I used for additional flavour
- 1 tsp turmeric powder
- Salt to taste
- Mustard oil as per requirement
For the ‘Chhaag’:
- 2-3 bay leaves
- 2-3 tsp cumin seeds/jeera
- 1 heaped tablespoon garlic chopped or grated
Process:
Step:1
Marinate the chicken with onion, ginger, garlic, mustard
oil, turmeric, red chilli flakes and salt. Keep it for 45 min-1 hr.
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| This is the chicken with the marination |
Step:2
Prepare the ‘Chhaag’ in the mean time. Put a little oil in a
skillet and roast bay leaves, cumin seeds and garlic until brown. Remove from
heat and let it cool completely. Now make a smooth paste in the blender by
adding a little water.
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| This is how the 'Chhaag' will look like |
Step:3
Heat the same skillet again and add the marinated chicken.
Cover and cook. Stir once or twice in between.
Step:4
Now when the chicken is almost done add the ‘Chhaag’. Stir
to mix it well with the chicken. Now cover and cook it again and let the
flavors mingle for an additional five minutes until the chicken is fully done.
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| Bikrampuri Murg Salaan |
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