A light and soulful chicken curry from Odisha, simmered with tender potatoes in a thin, fragrant gravy. This comforting, home-style dish is perfect with steamed rice for a simple, satisfying meal.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
401cal
27gprotein
29gcarbs
21g
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
350 g Potato (About 2 medium, peeled and quartered)
300 g Onion (About 2 medium; 1 finely chopped, 1 roughly chopped for paste)
250 g Tomato (About 2 medium, finely chopped)
1 inch Ginger
6 cloves Garlic Cloves
2 pcs Green Chili (Adjust to your spice preference)
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
Aromatic Chicken Jhola with energy-giving Arna and crispy Aloo Bhaja. Pure comfort food, perfectly spiced for you!
This odia dish is perfect for dinner. With 1054.71 calories and 40.87g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch
Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom Pods (Lightly crushed)
0.75 tsp Turmeric Powder (Divided use)
1 tsp Red Chili Powder (Divided use, adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (To taste, divided use)
3 cups Hot Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to marinate for at least 15-20 minutes.
2
Prepare the Masala Paste
In a blender, combine the roughly chopped onion, ginger, garlic cloves, and green chilies.
Blend into a smooth paste. Add a tablespoon of water if needed to help with blending.
3
Sauté Aromatics and Cook the Masala
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it becomes pale and shimmering. This removes its raw pungency.
Reduce heat to medium, add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30 seconds until fragrant.
Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns soft and golden brown.
Add the prepared onion-ginger-garlic paste. Sauté for 6-8 minutes until the raw smell is gone and you see oil separating from the edges of the masala.
4
Add Spices and Tomatoes
Lower the heat and add the remaining 1/2 tsp turmeric powder, 1/2 tsp red chili powder, cumin powder, and coriander powder. Stir continuously for 30-40 seconds to prevent burning.
Add the chopped tomatoes and the remaining 1 tsp of salt. Cook for 5-6 minutes, stirring, until the tomatoes break down and become soft and pulpy.
5
Sauté Chicken and Potatoes (Kasha)
Add the marinated chicken pieces and quartered potatoes to the pan.
Increase the heat to medium-high. Sauté for 7-8 minutes, stirring frequently. This step, known as 'kasha', is crucial for developing flavor. Cook until the chicken is lightly browned and the masala coats everything well.
6
Simmer the Curry
Pour in 3 cups of hot water and stir well, scraping any browned bits from the bottom of the pan.
Bring the curry to a vigorous boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes.
Check for doneness: the chicken should be cooked through (internal temperature of 165°F or 74°C) and the potatoes should be easily pierced with a fork.
7
Finish and Serve
Turn off the heat. Stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for 10 minutes to allow the flavors to meld.
Serve hot with steamed rice.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
