Steamed Basmati Rice, Assamese Chicken Curry, Bootor Dail and Bilahi Pitika

Ingredients

• 500 g Chicken (Bone-in, curry cut pieces)
• 2 medium Potato (Peeled and cut into 1.5-inch cubes)
• 2 medium Onion (Finely sliced)
• 2 medium Tomato (Finely chopped)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 3 pcs Green Chili (Slit lengthwise)
• 3 tbsp Mustard Oil
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Or to taste)
• 0.5 tsp Garam Masala
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamom (Slightly crushed)
• 1.5 tsp Salt (Or to taste)
• 2.5 cup Hot Water (For the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   In a bowl, marinate the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside for at least 15 minutes.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. Carefully add the potato cubes and fry for 4-5 minutes until they are golden brown on all sides. Remove with a slotted spoon and keep aside.

3. 3

   In the same oil, reduce the heat to medium. Add the bay leaf, cinnamon stick, and crushed green cardamoms. Sauté for about 30 seconds until they release their aroma.

4. 4

   Add the sliced onions and cook for 7-8 minutes, stirring occasionally, until they become soft and golden brown. Add the ginger paste, garlic paste, and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.

5. 5

   Add the chopped tomatoes, along with the remaining turmeric powder, red chili powder, and 1 tsp of salt. Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the masala.

6. 6

   Add the marinated chicken pieces to the pan. Increase the heat to high and sauté for 5-7 minutes, turning the pieces to ensure they are seared and lightly browned on all sides.

7. 7

   Return the fried potatoes to the pan. Pour in 2.5 cups of hot water and stir everything to combine. Bring the curry to a rolling boil.

Ingredients

• 1 cup Chana Dal (Soaked for at least 2 hours)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tsp Sugar (Adjust to taste for the classic sweet-savory balance)
• 1 tbsp Ginger Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 tbsp Ghee
• 0.25 cup Coconut (Thinly sliced or finely chopped)
• 1 pcs Bay Leaf
• 2 pcs Dried Red Chili (Broken in half)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Dal

   • Rinse the chana dal under cool running water until the water runs clear.
   • Soak the dal in 2-3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for even cooking.
   • After soaking, drain the water completely.
2. 2

   Pressure Cook the Dal

   • Transfer the soaked and drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, 1/2 tsp of the salt, and 1/2 tbsp of the ginger paste.
   • Stir well, secure the lid, and cook on medium heat for 4-5 whistles.
   • Turn off the heat and allow the pressure to release naturally. The dal should be soft and tender but still hold its shape.
3. 3

   Prepare the Tempering (Tadka)

   • While the dal is cooking, heat the ghee in a small pan over medium heat.
   • Add the sliced coconut and fry for 2-3 minutes until it turns golden brown and crisp. Remove with a slotted spoon and set aside.
   • In the same ghee, add the bay leaf, dried red chilies, and cumin seeds. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.

Ingredients

• 500 g Tomatoes (ripe, firm tomatoes)
• 100 g Red Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (raw, pungent variety (kachi ghani))
• 2 tbsp Coriander Leaves (freshly chopped)
• 0.75 tsp Salt (adjust to taste)

Instructions

1. 1

   Roast the Tomatoes

   • Wash the tomatoes and pat them completely dry.
   • Skewer the tomatoes or place them on a wire rack directly over a medium gas flame.
   • Roast for 10-12 minutes, turning frequently with tongs, until the skin is evenly charred and blistered, and the flesh feels soft and pulpy.
   • Remove from the flame and set aside to cool for 5 minutes, or until safe to handle.
2. 2

   Peel and Mash

   • Once the tomatoes are cool enough to handle, gently peel off the charred skin. It should come off easily.
   • Place the peeled tomatoes in a mixing bowl. Using a fork or your clean hands, mash them into a coarse, rustic pulp. Discard the hard top core.
3. 3

   Combine Ingredients

   • To the bowl of mashed tomatoes, add the finely chopped red onion, green chilies, and fresh coriander leaves.
   • Pour in the raw mustard oil and sprinkle with salt.
4. 4

   Mix and Serve

   • Gently mix all the ingredients together until well combined.
   • Taste and adjust the salt or chili if needed. Your Bilahi Pitika is ready to be served at room temperature.