How to make chicken kasa

Chicken kasa recipe | Chicken in thick spicy gravy

Chicken kasa recipe is the perfect combo of patience and passion (and of course chicken and spices :) ) kasa in odia means thick spicy gravy; this recipe is neither dry nor watery gravy. chicken kasa is absolutely delicious and I bet you would love this recipe. a must try if you love chicken. Chicken kasa is very popular in West Bengal and Odisha. making the masala for this recipe is the important part. you get the masala perfect, chicken will happily to blend in 😉

Ingredients

• boneless chicken - 400 gm
• onion - 1 big(finely chopped)
• tomato - 2 medium (finely chopped)
• ginger - 1/2 inch (chopped)
• garlic - 5 cloves
• salt - 2 & 1/2 tsp
• turmeric powder - 2 tsp
• cumin powder - 1 tbsp
• coriander powder 1 tbsp
• dry methi leaves - 1 & 1/2 tbsp
• garam masala - 2 tsp
• coriander leaves - handful (finely chopped)
• curd - 1 & 1/2 tbsp
• oil - 6 tbsp
• dry kashmiri chili - 1 (cut in half)
• green chili - 3 medium (finely chopped)
• cumin seeds / jeera - 1 tsp
• cloves - 5
• cardamon - 4
• bay leaves - 3

Instructions

1. Crush the cloves and cardamon in a mortar and pestle.
2. Grind half onion, ginger and garlic with 3 tbsp water into a paste.
3. Wash the chicken and cut into small pieces. Drain excess water.
4. Add 1 sp turmeric powder and 1 tsp salt and mix well.
5. Place a kadai on medium flame and add 4 tbsp oil. Once hot, add the chicken pieces and saute for 5 mins.
6. Remove the chicken from the kadai, cover and keep it aside.
7. Add 2 tbsp oil in the same kadai and place it on medium flame. Once hot, add cumin seeds, bay leaves, kashmiri chilli, and the crushed cloves-cardamon.
8. Saute for a min and then add finely chopped onion.
9. Saute for 2 mins till the onion turns into golden brown colour. Then add the onion-ginger-garlic paste and mix well.
10. Saute this for 5 mins and then add finely chopped tomatoes, green chili and 1 & 1/2 salt.
11. Saute for 3 mins and then add 1 tsp turmetic powder, cumin powder, coriander powder, dry methi leaves and 1 & 1/2 tsp garam masala.
12. Saute for 2 mins and then add chicken. mix well, simmer the flame and cover the kadai for 5 mins.
13. Add 1 & 1/2 tbsp curd and finely chopped coriander leaves, 1/2 tsp garam masala. saute for 2 mins.
14. Serve hot with roti / naan / paratha.