FOOD
Debjanir Rannaghar
The traditional Bengali-style chicken curry is made with a zesty green mango mustard sauce Bengali Aam Kasundi and is a summer delicacy
Dish Info
Ingredients
Calories
Hours
1. Marinate Chicken with Aam Kasundi, 1 Tbsp. Garlic Paste, 1 Tsp. each of Turmeric Powder, Kashmiri Red Chili Powder and 2-3 Green Chili and 1 Tbsp. Mustard oil.
Keep the chicken marinated for 8 hours. Keep it in the refrigerator
Heat 3 Tbsp. Mustard Oil and fry 1 Tbsp. Garlic Paste
Add Chicken and mix properly after adding 1/2 Tsp. Salt
Cover with a lid and cook for 20 minutes
Add 1 cup boiling water and cook till the gravy thickens
Add ½ Tsp. Mustard Oil and give the curry a mix and switch the flame off.