Kasha Murgir Mangsho - Chicken curry with thick gravy

We, Bengalis, think Sunday is a day for chicken or mutton preparation and my family is not an exception. Last week I was preparing for our Christmas vacation in Kolkata – this time me and my daughter was going first and my son and hubby was supposed to come two days later. Hence I had to prepare something for them to last for two days. I have prepared Almond rice and Chicken Kasha for them. I had already put the recipe for almond rice earlier and now I am presenting the chicken kasha – a thick gravy chicken side dish here.

Preparation Time: - 15 min

Cooking Time: - 40~45 min

Servings: - 3~4 persons

Ingredients:- 

1. 500 gm. Chicken (cut into small pieces)
   
2. 4 medium size Potato
3. ½  large Onion  for paste
4. ½ large onion chopped
5. 1 Large or 2 Medium Tomato chopped
6. 2 Green Chili
7. 1 tbsp Ginger paste
8. 1 tbsp Garlic paste
9. 2 tsp Kashmiri Red Chili Powder
10. 2 tsp turmeric powder
11. 2 Bay Leaves
12. 2 tsp Garam masala
13. 1 tsp Jeera/ Cumin powder
14. Salt (as per taste)
15. 1 tsp Sugar (optional if you have no issue with sugar)
16. 7 tbsp Mustard oil (you can use vegetable oil also if you do not like the pungent smell of mustard oil)
17. 1 tsp Ghee (optional)

Preparation:-

1. Wash chicken under cold water thoroughly, drain the water and rub with turmeric powder, 1 tbsp mustard oil and salt. Keep aside for 15 minutes.
   
2. In the meantime cut the potatoes in large pieces, chop the onion and tomato. Keep aside.
3. Prepare a masala paste from Ginger, Garlic and onion in a blender. You can even put a green chili if you want. I am not for much spicy food and that is why I did not include it. Keep aside.
4. Heat 2 tbsp mustard oil in a frying pan / kadai in high heat.
5. Rub the potatoes with a pinch of turmeric powder and salt. When oil starts smoking turn the burner to medium setting and shallow fry potatoes till they turn golden yellowish. Keep them aside.
   
6. Add remaining oil in the same kadai /frying pan and heat it.
7. Add bay leaves and 1 green chili
8. Wait few seconds and add Sugar.
9. Let the sugar caramelize. It brings a nice colour to the curry.
10. Add chopped onions and fry till golden brown.
    
11. Add the masala paste, Red chilli powder, Turmeric powder to the mixture.
    
12. Stir and mix thoroughly
    
13. Sprinkle Jeera powder and then add the marinated chicken pieces and tomato.
    
14. Keep stirring continuously in high heat. This will release a lot of water.
    
15. Reduce heat after the water dries up and keep cooking uncovered in medium heat till the chicken is almost done.
16. Now add fried potato and mix.
    
17. Add 1.5 cup of water, cover and continue cooking in low heat. It should take another 15 minutes before the chicken is finally done.
18. Sprinkle Garam Masala and add Ghee if you want. Stir and mix for a few seconds.
19. Turn the burner off and your Chicken Kasha is finally ready.
    

Serve this side dish hot with a plate of pulao or roti along with the bowl of salad. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.