Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: chewytikka on February 10, 2012, 01:18 PM
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Chewy's Gora Bengali Chicken Roast
A Traditional Bangladeshi Chicken Recipe
Which is called Chicken Roast but the chicken is actually deep fried.
What you need for the Chicken
2 Chicken Leg Quarters.
1 tsp Tumeric pdr
1 tsp Chilli pdr
1 tsp Salt
Method
Skin, Trim and wash the Chicken (pat dry)
split the chicken into 4 pieces.
Coat and rub the spices all over the Chicken.
Deep fry the Chicken at 160f for 10 mins max.
Drain and keep aside.
Soon as you put the Chicken on start the Bhuna
What you need for the Bhuna
Bengali Whole Spices
4 Tej Patta
5 Cloves
5 Green Cardamoms
2 Black Cardamoms
2 Pieces of Cassia Bark (Finger Length)
Powdered Spices
1 Tbsp Salt
1 tsp Tumeric pdr
2 tsps Coriander pdr
1 tsp Cumin pdr
1 tsp Chilli pdr
1.5 tsp Mixed pdr
0.5 tsp Garam Masala pdr
The Wet Stuff
2 Chef's Spoons of Vegetable Oil (6 Tbs)
2 White Onions (Sliced)
1 Red Onion (Sliced)
0.5 Green Capsicum (Sliced)
0.5 Red Capsicum (Sliced)
6 Green Finger Chillis (Split or Chopped)
2 Tomatoes (Quartered)
2 Heaped tsps G&G paste
Handful of Fresh Coriander (Chopped)
Finishing Garnish
3 tbs Milk
2 Tbs Lemon Juice
Method (Bhunao)
Use a 10" stockpot or I have a high sided 10" non stick skillet with a lid.
Heat the pan on med to high heat and add the oil.
Add all the Onions and Bengali Whole Spices and stir constantly for 3 mins
then add Salt and stir in, keep stiring then add capsicum and tomatoes and stir in.
Keep stiring then add G&G paste and stir in, let it cook for 5 mins, giving it a quick stir every 30 seconds.
(It's all cooking in it's own moisture at this stage and will start to dry out and catch)
so start adding a small amount of water (100ml) or diluted curry base and stir in.
Add Chillis and stir in, let it cook for 2 mins. Add all the powdered spices and stir in.
let it cook for 3 mins, giving it a quick stir every 30 seconds.
The moisture should have evaporated and it should be frying again as the oil releases,
let it cook for 2 mins.
Now add some more liquid (100ml) stir in and put a lid on. let it cook for 2 mins.
Now add the fried Chicken and fold in and add fresh coriander,
let it cook for 3 mins with the lid on.
Now uncover, stir and sprinkle on the finishing garnish, take off the heat and let it rest.
Serve with Pilau and Indian Salad
This took 27mins from start/finish
This is an extremely tasty dish and needs only your undivided attention.
cheers Chewy
(http://www.curry-recipes.co.uk/imagehost/pics/562b0568a7ce1371b5fb5feda6d27401.jpg) (http://www.curry-recipes.co.uk/imagehost/#562b0568a7ce1371b5fb5feda6d27401.jpg)
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Hi Chewy looks great.
Can you confirm that one of the '0.5 Green Capsicum' should be a red one?
Cheers
Martin
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Well spotted Martin, cheers
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Hi Chewy,
Is the 1 tablespoon of salt correct? I nearly had a heart attack when I saw that as I'm now on a low salt diet due to elevated blood pressure. :( The curry only looks like enough for 1-2 people.
I still fancy trying this out but with less salt.
Cheers,
Paul
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Hi Chewy,
Is the 1 tablespoon of salt correct? I nearly had a heart attack when I saw that as I'm now on a low salt diet due to elevated blood pressure. :( The curry only looks like enough for 1-2 people.
I still fancy trying this out but with less salt.
Cheers,
Paul
Hi Paul
Yes, salt is correct, use less if you need too, or Lo-salt maybe.
Won't make that much difference when making this for the first time as its
bursting with Indian flavours.
Don't worry about using exact measurements anyhow, as there's no such thing
in Indian or BIR cooking.
This will easily feed two people, but you could just add more chicken pieces, if you like. ;)
cheers Chewy
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Chewytikka,
very greatfull for your effort.
the recipe does not disappoint and is just what i was hoping for.
i will struggle on the clove and black cardamom and will likely use thigh down to availability.
well looking forward to making this. the ifindforu bhuna and bengali chicken have caught my imagination and your recipe i feel pulls it all together in a gem of a dish.
best wishes, jerry
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Your welcome Jerry ;)
I should think most none Asian people will struggle with whole spices in there food.
But you could always flavour the oil before you start.
Just cook the Cloves and Cardamoms in the oil for 2/3 mins and discard.
Now your starting the dish with infused masala oil.
I recommend you cook the Tej Pat and Cassia Bark in the Bhuna and discard at the end of cooking.
I made this again last night with chicken thighs and Romero Red peppers and gave the Bhuna an extra kick with 1 tsp of Mr.Naga
garnished with Coriander and a pinch of Chatt Masala.
Flavour Deluxe. :P ;D
cheers Chewy
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Chewy's Gora Bengali Chicken Roast
A Traditional Bangladeshi Chicken Recipe
Which is called Chicken Roast but the chicken is actually deep fried.
What you need for the Chicken
2 Chicken Leg Quarters.
1 tsp Tumeric pdr
1 tsp Chilli pdr
1 tsp Salt
Method
Skin, Trim and wash the Chicken (pat dry)
split the chicken into 4 pieces.
Coat and rub the spices all over the Chicken.
Deep fry the Chicken at 160f for 10 mins max.
Drain and keep aside.
Soon as you put the Chicken on start the Bhuna
What you need for the Bhuna
Bengali Whole Spices
4 Tej Patta
5 Cloves
5 Green Cardamoms
2 Black Cardamoms
2 Pieces of Cassia Bark (Finger Length)
Powdered Spices
1 Tbsp Salt
1 tsp Tumeric pdr
2 tsps Coriander pdr
1 tsp Cumin pdr
1 tsp Chilli pdr
1.5 tsp Mixed pdr
0.5 tsp Garam Masala pdr
The Wet Stuff
2 Chef's Spoons of Vegetable Oil (6 Tbs)
2 White Onions (Sliced)
1 Red Onion (Sliced)
0.5 Green Capsicum (Sliced)
0.5 Red Capsicum (Sliced)
6 Green Finger Chillis (Split or Chopped)
2 Tomatoes (Quartered)
2 Heaped tsps G&G paste
Handful of Fresh Coriander (Chopped)
Finishing Garnish
3 tbs Milk
2 Tbs Lemon Juice
Method (Bhunao)
Use a 10" stockpot or I have a high sided 10" non stick skillet with a lid.
Heat the pan on med to high heat and add the oil.
Add all the Onions and Bengali Whole Spices and stir constantly for 3 mins
then add Salt and stir in, keep stiring then add capsicum and tomatoes and stir in.
Keep stiring then add G&G paste and stir in, let it cook for 5 mins, giving it a quick stir every 30 seconds.
(It's all cooking in it's own moisture at this stage and will start to dry out and catch)
so start adding a small amount of water (100ml) or diluted curry base and stir in.
Add Chillis and stir in, let it cook for 2 mins. Add all the powdered spices and stir in.
let it cook for 3 mins, giving it a quick stir every 30 seconds.
The moisture should have evaporated and it should be frying again as the oil releases,
let it cook for 2 mins.
Now add some more liquid (100ml) stir in and put a lid on. let it cook for 2 mins.
Now add the fried Chicken and fold in and add fresh coriander,
let it cook for 3 mins with the lid on.
Now uncover, stir and sprinkle on the finishing garnish, take off the heat and let it rest.
Serve with Pilau and Indian Salad
This took 27mins from start/finish
This is an extremely tasty dish and needs only your undivided attention.
cheers Chewy
(http://www.curry-recipes.co.uk/imagehost/pics/562b0568a7ce1371b5fb5feda6d27401.jpg) (http://www.curry-recipes.co.uk/imagehost/#562b0568a7ce1371b5fb5feda6d27401.jpg)
Chewy id eat that right now if it was in front of me. A nice post
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Chewytikka,
had inkling that this would be good. it well exceeded expectations.
this is a keeper for sure and a dish i'll make often.
only clarification being: should i caramelise or "brown" the onions in the 3 min stage. i did not do it on this go but looking back feel i should have.
i was not quite on spec only down to health & heat - reduced oil to 45ml, salt to 5ml, green chillies to 2 off. i also only put 10ml of lemon dressing in fearing it would spoil what was already perfect.
i was quite taken back that i could not detect the black cardamom (even though i crunched the 2 off).
many thanks Chewy - simple brill recipe. it's very rare i see no room for improvement and this is one.
(http://www.curry-recipes.co.uk/imagehost/pics/21959cfde1da25378f41eb186a99bc7a.jpg) (http://www.curry-recipes.co.uk/imagehost/#21959cfde1da25378f41eb186a99bc7a.jpg)
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Hi Terry
Thanks for the kind words
I can eat this dish anytime, all the time, with a 1000 variations of the Bhuna.
The photo actually makes me salivate, it's so tasty. :P
Hi Jerry
Really glad you tried this and you were successful on the first crack.
The onions shouldn't really brown, if your stirring all the time
all the veg will release and cook in their own moisture, even after 10mins.
Did you use curry base or water? and milk with the lemon?
Great feedback ;D
cheers Chewy
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Chewytikka,
many thanks for onion clarification - that was how i made it.
i used water and added the milk/lemon dressing at the end.
the only problem going forward is that i need to make a bigger batch (as spec made ~500ml, no meat) - it just about served the 2 of us but i like to drench my rice. i'm thinking x2 on the next go but not sure on a straight x2 of everything. have you made a larger portion. otherwise i'm thinking just to x2 the wet stuff and garnish.
my good lady asked for the chilli to be down a notch on the next go - so will reduce the green chilli down to 1 off.
ps
as an aside this dish answered a question for me. i've just been to a different restaurant (saffron ellesmere port) and the curry was essentially the same as this. the curry puzzled me as i was sure it was not cooked by normal BIR method down to the extract smell. clearly they are making from scratch which is not BIR as most would know but it's top notch curry just the same. thrilled.
(http://www.curry-recipes.co.uk/imagehost/pics/ceef94edf04380df5e0e4fb33c4eee20.jpg) (http://www.curry-recipes.co.uk/imagehost/#ceef94edf04380df5e0e4fb33c4eee20.jpg)
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this was so good i just had to make it again on Saturday.
things did not go well and i need to revisit my steps. i sort of x2 part of the recipe and cooked it using my norm "all in" at the start method (to test out this "bagar"). the all in method with the lid on stopped the evaporation so i ended up with x3 and there was clearly not enough spice (i wrongly left as spec ie no x2).
anyhow added banana in on the reheat and not bad. some good learning for me - having done some number crunching (that i should have done yesterday) i can see the error in the spicing.
(http://www.curry-recipes.co.uk/imagehost/pics/2736571ad13f2e7b63820c49573f29f9.jpg) (http://www.curry-recipes.co.uk/imagehost/#2736571ad13f2e7b63820c49573f29f9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0be8d5980476fe246bf5005001f3c60f.jpg) (http://www.curry-recipes.co.uk/imagehost/#0be8d5980476fe246bf5005001f3c60f.jpg)
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Hi Jerry
Sorry, I really don't know what your doing here mate. :o
My original recipe is for Bengali Chicken Roast
Which is Spiced Deep Fried Chicken on the bone, combined into a Traditional "Dry" Bhuna curry.
This looks like you've cooked some veg and blended into a pureed saucy curry. Where's the Chicken at?
Glad it tasted good, but defoe not my dish ???
a bit confused Chewy
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Chewytikka,
the meat in sort of almost any curry is not a must have for me - it's the curry sauce that's no 1. i also tend to get the sauce right 1st in this case being the Bhuna part.
i do intend making it with Bengali chicken once i've got the volume to meet my needs. the taste of the curry is simple brill when made to spec. it's just down to what i'm used to - i have to blend or puree whatever the curry. it's too traditional otherwise.
i'm well pleased and much appreciate you posting the recipe of which the Bhuna part i've really taken too albeit blended.
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Hi Jerry
It all becomes clear now ;) Nice one ;D
cheers Chewy
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that recipe looks the business . nice one
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Thanks Chewy - only just found this.
It's next on my list!
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I love this recipe and use it when the Mrs is fed up with curry as I can easily seperate the Chicken. That way I don't go over my allotted 1 curry per week ;)
Just as a suggestion I usually precook the chicken by boiling it with spices/ onion before frying. A handy idea I nicked from Jamie Oliver of all people.
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Hi Chewy
I gotta say, this looks fabulous and is the sort of dish I crave. I am very much looking forward to trying this and will probably do it at the weekend.
Just a couple of questions if I may please:
I intend to roast the prepared chicken (bone in thighs) in the oven instead of frying and will add the roasting juices as part of the liquid to add to the dish perhaps even de-glazed with a little water. Do you think this will be detrimental to the dish?
You also mention that diluted base can be used, do you choose to use diluted base or simply opt for water?
Edit: Just to clarify, i've just noted also that the recipe says two leg quarters but your pic appears to show only 1 (drumstick and thigh) only. Did you mean 2 chicken pieces or 2 legs quarters?
As an aside, I just watched your video for Nazrul Special, had to chuckle at the amount of times chef said 'this is special'. Any ideas what was in the Coriander Sauce and Naga Pickle Sauce? If you have posted the video on here, my apologies I haven't got to it yet.
Once again thanks for posting this recipe, can't wait! :)
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Hi Axe
I cook this, the way I was taught and it never fails to impress.
Changing the method will change the dish and it will not be authentic and probably taste different.
We probably all love English Roast Chicken, but its a mile away in flavour of spiced deep fried chicken
and 50% of this dishes being.
The recipe is very primitive and traditional Bengali, I would try it as is.
I usually buy very cheap on the bone Chicken from Aldi = 99p x 2 Leg Quarters.
Only 2 appear in the photo but 4 were cooked.
If I have any base to hand I'd use it watered down, if not just water.
The sauces are on here, sorry haven't the time to look for them.
cheers Chewy ;)
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Chewy
Have you tried it with a little more sauce but a thick sauce?
best, Rich
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Hi Mike,
Thanks for the reply, I have duly noted your comments and will make the dish as per your posted recipe. As I am making this for the family (4 of us) I might be tempted to roast 2 of the quarters just to do a comparison. If I do, i'll let you know the results, I shall report back either way.
I've just found the Special Jalfrezi video which contains the sauces so no worries on that one. Its been a while since I was last on and there is much to catch up with. I also watched the 2011 Competition video and loved the look of the dish Chef Kohinoor did. How did he get on in the regional finals, is there a topic for it? I love his new approach to cooking. Have some things i'd like to discuss, so i'll drop you a PM.
Cheers for now,
Malc :)
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Hi Chewy what do you do exactly with the milk and lemon, does it curdle etc?
Cheers
Ed
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Hi Ed
Just drizzle/sprinkle the Milk and Lemon juice onto the dish just before it is ready to serve.
Like a finishing garnish and is common in Bengali Cooking. I don't think I've ever asked why,
but I will ask someone.
Anyway it won't curdle as there's not enough of either. ;)
But if you don't like the idea of the Milk, just leave it out.
cheers Chewy
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hey after reading these post i am getting too excited to visit Bengal and testes this dishes.
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Just made this as per the original recipe.
First time I've used my deep fat fryer for chicken as only used for onion bhajis since I bought the fryer.
I'll report back after I have tucked into it tonight.
I used chicken quarters from Asda (
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Final dish looks just like mine did after the 2nd tasting test thing we did. Not a great fan of the process, deep frying etc, but it was tasty. Probably won't do it again but it is one ticked off the ' to do ' list.