A fiery and aromatic chicken curry from Odisha, slow-cooked with a blend of spices until the meat is tender and the gravy is thick and rich. This rustic dish, known for its deep flavors, is a true taste of Odia home cooking.
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
Crispy, pan-fried okra tossed with classic Bengali spices like mustard and nigella seeds. This simple Bhendi Bhaja comes together in minutes and is the perfect non-slimy side for any Indian meal.
Perfectly spiced, protein-packed chicken curry with fluffy rice and crispy okra. Homestyle comfort food!
This odia dish is perfect for lunch. With 1523.79 calories and 67.56g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste)
1.5 cup Hot Water
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tbsp of mustard oil.
Using your hands, mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and set aside to marinate for at least 20 minutes at room temperature.
2
Fry Potatoes and Temper Spices
Heat the remaining 3 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes its pungent raw smell.
Carefully add the quartered potatoes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they become fragrant.
3
Build the Masala Base
Add the finely chopped onions to the pan. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the curry's rich color and flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
Stir in the tomato puree, followed by the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, cumin powder, and 1 tsp salt.
Cook this masala on medium-low heat for 8-10 minutes, stirring occasionally. The masala is ready when it darkens in color and oil begins to separate at the edges.
4
Perform the 'Kassa' (Slow Sauté)
Add the marinated chicken pieces to the pan with the cooked masala.
Increase the heat to high and sauté for 5-7 minutes, stirring continuously to sear the chicken and coat it well with the spices.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 15-20 minutes. Stir every 5 minutes to prevent sticking. The chicken will release its own juices, intensifying the flavor.
5
Simmer and Finish the Curry
Add the fried potatoes back into the pan with the chicken.
Pour in 1.5 cups of hot water and stir everything together. Scrape the bottom of the pan to release any flavorful bits.
Bring the curry to a boil, then reduce the heat to low. Cover and let it simmer for another 10-15 minutes, or until the chicken is cooked through and tender, and the gravy has reached your desired thickness.
Turn off the heat and stir in the garam masala powder. This adds a final layer of aroma.
6
Garnish and Serve
Garnish the Kukuda Kassa with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with steamed rice, roti, or paratha.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
