Chcken Kassa Recipe

Indian cuisine · 430 calories

chcken kassa recipe

About this recipe

Chicken Kassa is a traditional Bengali dish featuring tender chicken cooked in a rich, aromatic gravy made with onions, tomatoes, and spices. This intensely flavorful dish is perfect for family dinners and pairs beautifully with steamed rice or Indian bread. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 500 g Chicken Whole
  • 500 g Onion
  • 250 ml Lemon Juice Concentrate
  • 500 g Tomato - Hybrid
  • 200 ml Mustard Oil
  • 20 g Cinnamon
  • 50 g Cloves
  • 200G Adrak Lasun Paste (200g)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 50 g Cumin Powder
  • 50g Everest Garam Masala
  • 100 g Salt
  • 100 g Tej Patta

Instructions

  1. 1. Wash the chicken thoroughly and pat dry. Marinate it with turmeric powder, salt, and lemon juice. Set aside for 10 minutes.
  2. 2. Heat 3 tablespoons of mustard oil in a heavy-bottomed pan until it begins to smoke slightly. Lower the heat and add the bay leaves, cinnamon stick, cardamom, and cloves. Sauté for 1-2 minutes until aromatic.
  3. 3. Add the sliced onions and cook on medium heat until they turn golden brown, about 5 minutes.
  4. 4. Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
  5. 5. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 6 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate.
  6. 6. Add the marinated chicken to the pan and mix well with the masala. Cook on medium heat for 10 minutes, stirring occasionally, until the chicken starts to brown slightly.
  7. 7. Add 1 cup of water and garam masala powder. Mix well, cover the pan, and simmer for 10 minutes, or until the chicken is fully cooked and the gravy thickens.
  8. 8. Remove the lid and check the seasoning. Add salt if needed. Stir and cook for another 2 minutes.
  9. 9. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or Indian bread.