The long weekend was just what I needed. Relax, rejuvenate and get away from the routine of the busy week. And after long conversation with my mom (and getting recipes for JFI: Banana!), I was in a mood for some Bengali meal. It was during this time, I came across the recipe for Chicken Dahi Bahar in Barnamala. The recipe was similar to our sunday chicken curry which I have blogged about before, yet just a little different.
So I tweaked it, like I usually do, and set to work. Along with Pita and salad, it was a great meal fit for lazy afternoons!Ingredients:
(adapted from Dahi Chicken Bahar)
1 ½ pound chicken (I used a mix of chicken breasts and thighs)
2 medium Onions - chopped
2 tbspoon Ginger paste
1 tbspoon Garlic Paste
1 1/4 cup Plain Yogurt - whisked
4 medium Tomatos - chopped
2-3 Green Chillies - slit
1/2 tspoon cumin seed powder
1 1/2 tspoon corriander powder
1 tspoon turmeric powder
1 tspoon fresh ground black pepper
Salt to taste
2-3 tbspoon oil
Bunch of cilantro leaves - chopped
Mix chicken with half turmeric, ground pepper, yogurt and set it aside for 2-3 hours to marinate.
Heat oil in a pan and temper it with cumin seeds and green chillies. Then add onion and garlic. Saute on low to medium heat for 8-10 minutes.
When the oil separates, add 2/3 cup water, and the tomatoes. Let it cook on medium low heat for another 4-5 minutes, or until the chicken is cooked.
Sprinkle chopped cilantro and serve hot, with rice, naan, chapati or paratha.