Golbari Style Chicken Kala Bhuna

Name: Golbari Style Chicken Kala Bhuna
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Marination:; 500 gms chicken with bones,curry cut; 3 tbsp yogurt; 1 onion roughly chopped; 1 tomato roughly chopped; 1.5 tsp ginger paste; 8-10 garlic cloves; 3-4 green chillies; 2 tbsp mustard oil for marination; 1/2 tsp salt; For Tempering:; 1 " cinnamon stick; 3 green cardamoms; 4-5 cloves; 7-8 black peppercorns; 1/2 tsp Shah Jeera (Caraway Seeds); 2 onions finely sliced; 1 tsp sugar; 1 tsp Kashmiri Red Chilli Powder; 1/4 tsp red chilli powder; 1/2 tsp black pepper powder; 1 tsp coriander-cumin powder; 1 tsp Shaan Korma Masala; 1/2 tsp garam masala powder; as required To taste salt; 2-3 tbsp mustard oil; 1 tbsp ghee /clarified butter; 1 tbsp coriander chopped; 2 cups CTC Tea infused water or as needed

Kumkum Chatterjee @cook_12055532

#TheChefStory
#ATW3
Golbari Style Chicken Kala Bhuna is a special type of chicken kosha recipe.This recipe is actually famous in a heritage eatery called Golbari in North Kolkata.The word 'Kosha' actually means 'Bhuna'or slow cooking where chicken or mutton is marinated and then cooked to perfection over low flame to get a rich and thick dark brown gravy.This recipe pairs well with roti, paratha,luchi / poori or any Indian flatbread. It can also be served with pulao or steamed rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

For Marination:
500 gmschicken with bones,curry cut
3 tbspyogurt
1onion roughly chopped
1tomato roughly chopped
1.5 tspginger paste
8-10garlic cloves
3-4green chillies
2 tbspmustard oil for marination
1/2 tspsalt
For Tempering:
1" cinnamon stick
3green cardamoms
4-5cloves
7-8black peppercorns
1/2 tspShah Jeera (Caraway Seeds)
2onions finely sliced
1 tspsugar
1 tspKashmiri Red Chilli Powder
1/4 tspred chilli powder
1/2 tspblack pepper powder
1 tspcoriander-cumin powder
1 tspShaan Korma Masala
1/2 tspgaram masala powder
as requiredTo taste salt
2-3 tbspmustard oil
1 tbspghee /clarified butter
1 tbspcoriander chopped
2 cupsCTC Tea infused water or as needed

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Steps

45 minutes

1

For Marination: Blend the onion,garlic,ginger,green chillies,tomato,yogurt into a smooth paste.Marinate the chicken with this paste alongwith mustard oil and salt for atleast 2-3 hours.
2

Heat oil and fry finely sliced onions till crispy brown(beresta). Set aside to cool and make a paste of it with 1/4 th cup water. Make tea by boiling 2 cups water and strain it. Set aside.
3

Heat oil in a pan and temper with caraway seeds,half crushed whole garam masala and black peppercorns. Saute and add sugar and toss till it is caramelized and light brown. Add Kashmiri Red Chilli Powder. Add marinated chicken,other dry spices,fried onion paste and continue to fry till oil leaves sides.
4

Add tea infused water as needed and cook covered on low flame till chicken is tender and the gravy attains a rich brown colour with a thick consistency.
5

Garnish with chopped coriander,few green and red chillies and sliced onion. Serve hot with roti,luchi (poori),paratha or any other Indian flatbread or with steamed rice or pulao.