Hello,
So today I am going to divluge you the secret of making the Kolkata-style ghughni with chicken. You can forgo the chicken of course, but where is the fun in that?
Ghughni is a quintessential Bengali delicacy which was no doubt imported from the middle-east like many other food items favoured by the Bengalis. We really need a deep and meaningful research on the connection between the two places, but as of now, let us just concentrate on the recipe.
Ingredients:
250 grams of dried white peas or matar
200 grams chicken (on bone, but without liver) cut into small, bite-size pieces
1 tablespoon ginger and garlic paste
2 onions and 1 large ripe tomato ground together into a coarse paste
1 tablespoon cumin powder (dry roasted)
1 teaspoon coriander powder (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli/paprika powder (optional)
1/2 teaspoon garam masala powder
1/2 cup oil (any flavourless vegetable oil will do)
Salt to taste
1 teaspoon lime juice
1 sprig of coriander, chopped (for garnish)
Julienne of cucumber, onions, carrots and de-seeded chillies for garnish
Preparation:.
Soak the white peas for at least 12 hours. Rinse thoroughly and drain. Heat oil in a pressure cooker and add the ginger-garlic paste. Sauté and add onion and tomato paste. Cook on high heat until water evaporates. Add the chicken pieces and the dry spices. Stir on high heat for about five minutes or until half-way cooked.
Add the dried peas and sauté again. After a few minutes add salt and 2 cups of water. Close the lid of the pressure cooker and let it simmer for fifteen to twenty minutes or until the peas soften. It does take time for they are really stubborn. The chicken pieces will break and mix with the gravy and will enhance its taste.
Once done, remove from the heat and add lime juice. Sprinkle the garnish on top and serve hot with toasts.
So today I am going to divluge you the secret of making the Kolkata-style ghughni with chicken. You can forgo the chicken of course, but where is the fun in that?
Ghughni is a quintessential Bengali delicacy which was no doubt imported from the middle-east like many other food items favoured by the Bengalis. We really need a deep and meaningful research on the connection between the two places, but as of now, let us just concentrate on the recipe.
Ingredients:
250 grams of dried white peas or matar
200 grams chicken (on bone, but without liver) cut into small, bite-size pieces
1 tablespoon ginger and garlic paste
2 onions and 1 large ripe tomato ground together into a coarse paste
1 tablespoon cumin powder (dry roasted)
1 teaspoon coriander powder (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli/paprika powder (optional)
1/2 teaspoon garam masala powder
1/2 cup oil (any flavourless vegetable oil will do)
Salt to taste
1 teaspoon lime juice
1 sprig of coriander, chopped (for garnish)
Julienne of cucumber, onions, carrots and de-seeded chillies for garnish
Preparation:.
Soak the white peas for at least 12 hours. Rinse thoroughly and drain. Heat oil in a pressure cooker and add the ginger-garlic paste. Sauté and add onion and tomato paste. Cook on high heat until water evaporates. Add the chicken pieces and the dry spices. Stir on high heat for about five minutes or until half-way cooked.
Add the dried peas and sauté again. After a few minutes add salt and 2 cups of water. Close the lid of the pressure cooker and let it simmer for fifteen to twenty minutes or until the peas soften. It does take time for they are really stubborn. The chicken pieces will break and mix with the gravy and will enhance its taste.
Once done, remove from the heat and add lime juice. Sprinkle the garnish on top and serve hot with toasts.
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