Steamed Chicken

Steamed chicken is a very simple yet delicious recipe and you can make it so quickly with just a few ingredients. 

Ingredients:

1. Mustard Seeds - 2 tsp
2. Posto (poppy seeds) - 2 tsp
3. Cashew nuts - 6-8 
4. Green chillies - 6-8 (as per taste)
5. Boneless chicken -  half kg (cut into 3 inch pieces)
6. Yogurt - 2 tsp
7. Salt - as per taste
8. Turmeric powder - 1/2 tsp
9. Kashmiri Red Chilli powder - 1 tsp 
10. Ginger Garlic Paste - 1/2 tsp
11. Red dry chilli - 1
12. Cardamom - 2-3
13. Cinnamon 
14. Clove - 2-3
15. Onions - sliced ( 2 big)
16. Mustard oil - 2 tsp

Process:

1. Wash and clean the chicken pieces. 

2. Soak mustard and poppy seeds in water for 20 minutes. Add cashew nuts also. Make a paste adding green chillies.

3. Take a tiffin box (in which you can steam the chicken), pour the chicken pieces and add the prepared mustard-poppy-cashew paste, yogurt, turmeric powder and salt, mix well and keep aside for 30 minutes for marination.

4. In a frying pan, heat mustard oil and add Red dry chilli, cardamom, cinnamon and clove along with sliced onions. Fry for 2-3 minutes on medium low flame and add ginger garlic paste. Add Kashmiri red chilli powder to get a nice color.  Saute till the spices are mixed properly.

5. Add fried onions to the chicken mixture, give it a good stir and add some green chillies on the top, cover the tiffin box with the lid and steam for 30 minutes on low flame. 

6. Serve hot with steamed rice.

P.S. The recipe reel is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Bengali Style Chicken Curry or Robibar er Murgir Jhol

This Bengali Chicken curry or Robibar er Murgir Jhol is one such Bengali curry that can be cooked with very few ingredients and is extremely light on stomach. It is a no-fail recipe that is low on spices, yet tastes great with rice. This is a soul warming comfort food in Bengali homes. I remember my childhood days, we used to wait for Sunday to come soon, so that we can relish this Robibar er Murgir Jhol. 

Ingredients

1. Chicken - half kg
2. Cumin seeds - 1 tsp
3. Coriander seeds - 1 tsp
4. Salt to taste
5. Turmeric powder - 1 tsp
6. Chilli powder - 1 tsp
7. Potato - 2 medium sized (cut into two pieces)
8. Onion - 1 big (chopped)
9. Oil
10. Cardamom - 3 pods
11. Cloves - 2
12. Cinnamon stick - 1 inch
13. Bay leaves - 1-2
14. Grated garlic - 1 tsp
15. Grated ginger - 1 tsp
16. Water - 1 cup
17. Green chillies - 2-3 (as per taste)
18. Garam masala powder - 1 tsp
19. Fresh coriander leaves (optional)

Process

1. Wash and clean the chicken properly and put them in a big mixing bow. Add cumin, coriander, chilli powder and salt. Massage with your hands so the spices coat the pieces evenly. Cover the bowl and allow the chicken to marinate for 2 hours.

2. Peel the potato and cut it into halves. Peel the onion and slice three-fourths of the onion into thin slices and grate the remaining one fourth of the onion.

3. To start with preparing the chicken curry, place a heavy bottomed saucepan over medium high flame and add 1 tsp oil. When the oil heats up, add the potato and sprinkle 1/2 tsp salt and 1/2 tsp turmeric powder. Stir and fry the potato until mildly golden in color, about 2-3 minutes. Remove the potatoes from the pan to a separate bowl and set aside.

4. To the same pan, add remaining 1 tsp oil. Add cardamom, cloves, bay leaves and cinnamon stick, allow them to sizzle for a few seconds and then add garlic, ginger and grated onion. Stir and cook for 5 minutes to get rid of the raw smell. Then add the sliced onion. Sprinkle some salt and turmeric and stir. Allow the onion to cook and turn golden brown in color for 4-5 minutes.

5. Add the marinated chicken, stir to combine everything evenly and cook for 5 minutes, agter that add fried potatoes, water and green chillies and cook 15 minutes or until the chicken is cooked properly. 

6. Sprinkle some garam masala powder once the chicken is cooked. Garnish with fresh coriander leaves.

Serve hot with steamed rice. Sunday is sorted.