Chicken Kasa

1. 1
   prep · ~20 min

   Marinate the chicken.

   1.In a large bowl, combine chicken pieces with yogurt, turmeric powder, red chili powder, and half the salt.

   2.Mix well so every piece is coated.

   3.Cover and set aside for 20 minutes while you prep the onions.
2. 2
   saute · ~15 min

   Caramelize the onions.

   1.Heat mustard oil in a kadai over medium flame until it reaches smoking point, then reduce heat to low.

   2.Add bay leaves, crushed cardamom, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.

   3.Add sliced onions and cook, stirring frequently, until deep golden brown (12-15 minutes).

   4.Sprinkle sugar halfway through — it helps the onions caramelize faster and deeper.

   TIPDon't rush the onions. The deep brown color is what gives Kasa its signature dark gravy.
3. 3
   saute · ~10 min

   Build the spice base.

   1.Add ginger paste and garlic paste to the browned onions. Sauté for 2 minutes until the raw smell disappears.

   2.Add chopped tomatoes, cumin powder, coriander powder, and the remaining salt.

   3.Cook on medium heat until tomatoes break down completely and oil separates from the masala (6-8 minutes).

   4.Add a splash of water if the masala sticks to the pan.

   TIPOil separating from the masala is your visual cue that the raw spices are properly cooked.
4. 4
   saute · ~7 min

   Sear the marinated chicken.

   1.Add the marinated chicken pieces (along with all the marinade) to the masala.

   2.Increase heat to high and sauté vigorously for 5-7 minutes, turning pieces so they brown on all sides.

   3.The chicken will release some moisture — keep cooking until it evaporates and the masala clings thickly to the meat.

   TIPBrowning the chicken at high heat locks in juices and builds a deeper flavor base.
5. 5
   simmer · ~30 min

   Slow-cook the kasa.

   1.Pour in hot water and add the slit green chilies.

   2.Stir once, then cover with a tight-fitting lid.

   3.Reduce heat to the lowest setting and simmer for 25-30 minutes.

   4.Check at 15 minutes and give a gentle stir. Add a tablespoon of water only if the gravy is too dry.

   TIPKasa means 'dry-coated' — the final gravy should be thick, clinging to the chicken, not swimming in liquid.
6. 6
   garnish · ~5 min

   Finish and serve.

   1.Open the lid and sprinkle garam masala over the top.

   2.Cook uncovered for 2 more minutes to tighten the gravy.

   3.Turn off the heat and scatter chopped coriander leaves on top.

   4.Rest for 5 minutes before serving.
7. 7
   serve

   Serve hot with steamed rice or luchi.

   Spoon the Chicken Kasa into a serving bowl. Serve alongside steamed rice or freshly fried luchi (Bengali puri), with sliced onion and a wedge of lemon on the side.

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