Skip to main content

Chicken Kasha

As a kid mine and my brother's favorite food used to be chicken. My mom is an excellent cook and my dad rarely cooks but his chicken is one of the best I have ever had. Over the years I have tried and tested different measurements to achieve the same taste, even though I have never been completely successfully, still I got quite close and here is my version of chicken kasha. 
Chicken Kasha has a very spicy and thick gravy and is really enjoy with roti, poori, naan and also with rice.

  1. Chicken: 2 lbs cut into small pieces
  2. Onion: 1 large thinly sliced
  3. Ginger garlic paste: 2 tbsp
  4. Garlic: 2 cloves crushed
  5. Tomato: 1 large chopped
  6. Salt: to taste
  7. Turmeric Powder: 2 tbsp
  8. Red Chilli Powder: 1 tbsp
  9. Coriander Powder: 1 tbsp
  10. Cumin Powder: 1/2 tbsp
  11. Whole garam masala: 4 cardamon, 2 cloves, 2 inch cinnamon 
  12. Bay Leaf: 2
  13. Green chilli: 2 whole
  14. Oil: 2-3 tbsp
Marinate the chicken with 1tbsp turmeric powder, 1 tbsp oil and about 1tsp salt (keep in mind the amount of salt you add at this point, so that you can adjust salt in the masala).
Let it marinate for 30 mins. 
In a deep bottom pan take rest of the oil and heat it.
In the same pan fry the marinated chicken for 5 - 8 minute or till the chicken is almost cooked thorough and changes color golden brown. Remove from heat.
In the same pan add bay leaf, 2 cardamon, 2 cloves and 1 inch cinnamon stick.
Add the sliced onion along with a pinch of salt and cook till the onion is translucent . 
Add the red chili powder and cook for 2 mins.
Add the crushed garlic and cooked for 1 min.
Add the ginger garlic paste and cook till the raw smell is gone.
Add the chopped tomato, turmeric powder, cumin powder, coriander powder and salt as per taste, cook till the tomato is cooked through and mushy.
Keep cooking the masal till oil oozes out, it would be about 5-7 mis.
Add the chicken, green chilli to the masala and mix till all the chicken is nicely coated with masala.
Cover and cook, stirring occasionally,  till the chicken is cooked through. 
Crush together the rest of the whole garam masala and sprinkle it on top of the chicken and mix well. 
Enjoy the chicken kasha with some roti, poori or dal rice. 
It tastes divine with lochi or poori. Well that would be quite lavish but is a great menu for a dinner party.
If you like potato in your chicken, its always an option. For that as you finish frying the chicken, fry the potato cubes and add them to the masala along with the fried chicken.
I hope you enjoy this yummy dish.

Till then Happy Blogging


Post a Comment

Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…