A classic Bengali chicken curry where tender chicken pieces are slow-cooked with spices until they're enveloped in a rich, thick, and spicy gravy. The 'kasa' or slow-sautéing technique is key to its deep, aromatic flavor.
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.
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
Aromatic, protein-packed Chicken Kasa with fluffy Arna and tangy Tomato Khatta. Soul-satisfying comfort!
This odia dish is perfect for dinner. With 1308.8100000000002 calories and 52.85g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Lightly crushed)
4 pc Clove
1 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Sugar
1.5 tsp Salt (Or to taste)
2 pc Green Chili (Slit lengthwise)
1 cup Hot Water
1 tbsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1/2 tsp salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Prepare the Base
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat until it's very hot and slightly smoking. This step is crucial to mellow its pungent flavor.
Carefully lower the heat to medium, add the potato halves, and fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
3
Build the Masala
Add the finely sliced onions and the sugar to the pan. The sugar helps in caramelization. Sauté on medium heat for 10-12 minutes, stirring frequently, until the onions turn a deep golden brown.
Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw aroma disappears.
Add the tomato puree. Stir in the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder.
Cook this masala mixture on medium-low heat for 6-8 minutes. Keep stirring until the masala thickens and you see oil separating from the sides.
4
Sauté (Kasa) the Chicken
Add the marinated chicken to the pan. Turn the heat up to medium-high and begin the 'kasa' process by sautéing for 15-20 minutes.
Stir and scrape the bottom of the pan frequently. The chicken will initially release water. Continue to cook until this water evaporates and the masala dries, darkens in color, and clings tightly to the chicken pieces. This slow-sautéing is the key to the dish's signature flavor.
5
Simmer to Perfection
Return the fried potatoes to the pan along with the slit green chilies. Mix gently to combine with the chicken.
Pour in 1 cup of hot water and add the remaining 1 tsp of salt (or to taste). Stir everything well.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15-20 minutes, or until the chicken is tender and the potatoes are cooked through. The gravy should be thick and luscious.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder and drizzle the optional ghee over the curry. Stir gently.
Cover the pan again and let the Chicken Kasa rest for 5-10 minutes. This allows the flavors to meld beautifully.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, luchi, or parathas.
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.
0.5 tsp Roasted Cumin Powder (optional, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
Once the oil is hot, add the dried red chilies and panch phoron. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the curry leaves and sauté for another 10 seconds, being careful as they may splutter.
2
Sauté Aromatics and Tomatoes
Add the finely chopped onion to the pan and cook until it turns soft and translucent, stirring occasionally (about 3-4 minutes).
Add the grated ginger and sauté for one more minute until its raw aroma disappears.
Now, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything together well.
3
Cook the Tomato Base
Cover the pan and cook the tomatoes on low to medium heat for 10-12 minutes.
Stir every few minutes to prevent sticking. Use the back of your spoon to mash the tomatoes as they cook.
Continue cooking until the tomatoes are completely soft, pulpy, and the oil begins to separate from the mixture.
4
Simmer and Sweeten the Khatta
Add the grated jaggery, chopped dates (if using), and 1/2 cup of water to the pan.
Stir continuously until the jaggery dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 7-8 minutes, or until the khatta thickens to a glossy, jam-like consistency.
5
Finish and Serve
Turn off the heat. If using, stir in the roasted cumin powder for an extra layer of flavor.
Let the Tomato Khatta cool slightly; it will continue to thicken as it cools.
Serve warm or at room temperature as a side dish with rice, dal, roti, or as a relish with snacks.
