One tenth to the next tenth just flies, I feel. 😀 I feel like I posted my last MFB post yesterday… hehe… This month, the theme was cooking from a country, and the chosen country was Bangladesh, which happens to be the third largest Muslim country in case of percentage. There is a lot of similarity between the food from this country and West Bengal, which is a state in India that shares its borders with Bangladesh. I kept searching up and down, as I wanted to make sure I cook up something easy and do not miss the challenge at all.
A little peak into history and we will know that Bangladesh once belonged to the Mughal dynasty. It was a part of the India when the Britishers ruled it and then went to Pakistan when the declaration of independence was made in August 1947, when the division of Bengal into West (a part of India) and East. Bangladesh became the independent country it is today in 1971 with Dhaka as its capital. Bangladesh shares most of its borders with states in India while its southeast border is with Burma. As mentioned, the majority population are Muslims. I always feel intrigued how every-time they have female presidents in power most of the time. 🙂 I have heard it is a country that loves its tolerant culture, its fish, its traditions and its celebrations.
Initially, I had decided to make either jhalmuri or the poha payesh. But my plans took a turn when I landed up on this recipe. I guess as you go through the recipe, you will perfectly understand why, if you are a regular follower of this blog! Yes… it’s a super lazy recipe! The khorma is just a mix and cook, which comes out so well that it would be a repeat on your menu. The sauce smells really good and the whole spices added gives a lovely dimension to the curry. One thing that I didn’t enjoy was the bites of cardamom and cloves that kept coming my mouth – the next time, I will make sure I tie them and add it into the sauce. Hehe… We had it with some tandoor roti that I got from the little bakery outside my building and it was so god to be mopped and had. Rasha who is usually not a high curry fan came back for the sauce, which had to be rationed so that everybody would get it. 😀 Do try this gravy when you are in a lazy mood, or have some yogurt to finish, or if you just want to try something new! Off to the recipe…
- 1 kg chicken (I used drumsticks)
- 1 onion, roughly chopped
- 1 inch piece ginger
- 4 cloves garlic
- 4 green chillies
- ½ cup yogurt
- 2 bay leaves
- 4 cardamoms, crushed
- 2 cloves
- 1 stick cinnamon
- 1 tbsp crushed black peppercorns
- Salt to taste
- FOR TEMPERING:
- 1 tbsp ghee
- 1 onions, sliced
- Grind the onion, ginger, garlic and green chillies into a smooth paste.
- In a pressure cooker, add the paste, chicken and all the remaining ingredients except the ones for tempering and give it a good mix.
- Pressure cook for one whistle on high and then leave it on simmer for 15 minutes. Switch off and allow the pressure to go by itself.
- Heat ghee, and fry the onions in it till it becomes brown and crisp. Add into the prepared curry.
- Serve warm with tandoor rotis!