Loading...
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
For 4 servings
Marinate the Chicken (15 minutes)
Prepare the Besara Paste (15 minutes)
Fry Potatoes and Sear Chicken (10 minutes)
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A traditional Odia delicacy where a fish head is cooked with a medley of vegetables and lentils. This wholesome, flavorful curry has a unique sweet and savory taste from pumpkin and roasted spices, creating a truly comforting and authentic dish.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 468.27 calories per serving with 35.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base (12 minutes)
Simmer the Curry (20 minutes)
Finish with Besara Paste (3 minutes)
Garnish and Serve (5 minutes rest)
Replace chicken with paneer and mixed vegetables like cauliflower, carrots, and beans to make a 'Pariba Besara'.
Use fish like Rohu or Catla instead of chicken to make the classic 'Macha Besara'. The cooking process is similar, but the fish requires less simmering time.
For a richer, creamier texture, you can add 1-2 tablespoons of grated coconut or poppy seed paste along with the mustard paste.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The key ingredients, mustard seeds and turmeric, are known for their anti-inflammatory benefits. Curcumin in turmeric and compounds in mustard can help reduce inflammation in the body.
Mustard oil, the traditional cooking medium for this dish, is rich in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), as well as omega-3 and omega-6 fatty acids, which are beneficial for heart health.
Bitterness in besara usually comes from two things: not soaking the mustard seeds long enough, or overcooking the mustard paste. Once you add the paste to the curry, only simmer it for 2-3 minutes on very low heat. Never let it come to a rolling boil.
In moderation, it is a nutritious dish. Chicken provides high-quality protein, and mustard oil contains heart-healthy monounsaturated fats. Spices like turmeric have anti-inflammatory benefits. However, it is a rich curry, so portion control is advisable for a balanced diet.
A single serving of Kukuda Besara (approximately 410g) contains an estimated 480-550 calories. This can vary based on the amount of oil used and the fat content of the chicken.
Yes, you can. The traditional Odia Brahmin style of cooking often omits onion and garlic. You can skip them and slightly increase the amount of ginger and other spices to compensate for the flavor.
Panch Phoron is a whole spice blend originating from the Indian subcontinent, used especially in Eastern India. It typically consists of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds in equal parts.