Chicken Kasha (Slow cooked chicken in spicy yoghurt curry )

By Joydeep Pal

A very popular Bengali Main dish, Chicken Kasha, is cooked almost everywhere. It does not need any introduction and I will come straight to the recipe. The curry can be made hot or medium depending on the amount of chillies.

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Rate this recipe 3.3/5 (142 Votes)

Chicken Kasha (Slow cooked chicken in spicy yoghurt curry )

1 Picture

Malaysian Style Spicy Chicken

My Sweet Spicy Chicken

Ingredients

1 kg Chicken (washed and medium pcs)
100 gm Yoghurt or curd
2 pc Tomato (big)
3 or 4 Green Chillies
2 tablespoons of Ginger Garlic Paste
6-8 tablespoons of Oil : Mustard (preferred)/Sunflower oil
Medium Size Onion: 2 nos
Spices:
Cummin Whole(Jeera): 1/4 teaspoon
Cinnamon (Darchini): 1/4 of a stick
Cardamom (Elaichi): 3 small one
Clove (Labongo/laung): 3
Bay leaves (Tejpata) : 3
Black peppercorns (Golmorich) : 10
Garam Masala: ½ teaspoon
Cumin powder (Jeera): 1 table-spoon
Turmeric powder (Halud/Haldi): 1 tea-spoon
Sugar: 1 tea-spoon
Water
Salt to Taste

Details

servings 5
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Mix the chicken in bowl with the following ingredients, yoghurt/curd, ginger garlic paste, onion paste, cummin powder, turmeric powder, garam masala powder, chopped tomato and salt along with 3 tablespoons of oil . Keep it aside for 30mins.

Step 2

Heat oil in a frying pan and fry the chopped onions till they start turning golden and keep them separate.

Step 3

Then, add the cummin, bay leaves, peppercorns, cardamom, clove and cinnamon to fry little bit.

Step 4

Add green chillies and then add the marinated chicken slowly mixing in the pan. Put a lid and cook in the medium heat/flame for 10 mins.

Step 5

Keep checking at regular interval so that the bottom doesn’t get stuck at the bottom. If the chicken is more than half cooked, then add some water and cook till they are fully cooked.

Step 6

Ready to serve hot with rice or pulao and enjoy the aroma.

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