127 50 минут 4 порции
I love Indian food, curry, an explosion of scents and I hope that it like You! Already during preparation, You and Your household will feel delightful smells of this exotic cuisine, and my simplified (please don't laugh, Yes, it is simplified))) especially for You original Bengali recipe will allow You to travel in a hot India straight from the native cuisine. However, first of all purchase the seasonings are going to need them!:)
Ingredients for Chicken Bengal
- Chicken fillet - 700 g
- Lemon - 1/2 PCs
- Yogurt - 3 tbsp.
- Olive oil - 5 tbsp
- Garlic - 5 a tooth.
- Ginger - 1 tbsp
- Water - 150 ml
- Cinnamon - 1/4 tsp
- Carnation - 1/4 tsp
- Turmeric - 1/2 tsp.
- Coriander - 1 tsp.
- Chili - to taste
- Black pepper - 1/2 tsp.
- Tomatoes mashed - 4 tbsp
- Onion - 3 PCs
- Garam masala - 1 tsp.
- Sugar - 1/2 tsp.
- Tomato - 1 piece
Step by step instruction of cooking Chicken Bengal
In advance, prepare all the ingredients. Start cooking chicken. Cut the chicken cubes, add the lemon juice, salt, mix thoroughly. Then cover with clingfilm and put in 20 minutes in the fridge to marinate.
While the chicken is marinating, prepare the sauce Bengali. Cut (without much effort) onion, garlic and ginger.
Heat 1 tbsp oil in a pan and cook until slightly Golden condition.
Cool slightly and place in a bowl or glass for pureromance, add yogurt and grind in a blender.
Here You can be a little lazy and just mix all the seasonings and add them to the mass or to go the Indian way and fry spices 2 min. in the pan. The aroma in the second case stronger and You will immediately feel in India. After 2 minutes, add mashed tomatoes or tomato paste.
Add the chicken, tomato, remaining oil, and stir, slightly fry.
Now take a glass of pureed onions etc and pour into the chicken, add water.
Cover the pan and cook until light thick.
Your wonderful Bengali dish is almost ready, and its smell is crazy all guests. But patience! Try, check for salt, pepper and pungency. Add the chili taste. And most importantly, if you have fresh coriander, add it at the end.