Chicken Kassa

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There are days when I long to eat chicken and then there are days when I DIE to eat to chicken. Does this happen to you too?

In a typical Odiya kitchen, chicken has its days of glory usually on Sundays. But here in the US, we get to eat chicken anytime we want. Well, that does good & bad for us. Good because, well.. it's chicken and we all LOVE it. Bad because, how many times can you really cook chicken curry in a week? Same masala, same spice powders, same everything.

Well, no more !! I have decided to keep chicken curry on the back burner (Metaphorically, not literally) and try out different types of chicken kassa (Kassa - Roasted with spices but no curry).





What I used

  • Boneless skinless chicken thighs (Cut into medium bite size) (2 Lbs)
  • Onion-Ginger-Garlic masala paste (2 big spoons full)
  • Mustard oil (2 tbsp + 2 tbsp)
  • Bay leaf - 1
  • Salt + Turmeric
  • Chicken masala powder (4 tsps)
  • Garam masala powder (2tsps)

Process
  • Marinate the chicken with 
    • salt + turmeric + mustard oil (2 tbsp)
    • Chicken masala powder
    • Onion-Ginger-Garlic paste
    • And keep aside for 30mins. 
  • Heat a heavy bottom pan & heat the rest of the mustard oil
  • When hot, add the bay leaf & fry 1 min.
  • Then add the marinated chicken & stir fry on med-high heat for 10-12 mins.
  • When the chicken browns a bit, lower the heat to med-lo and cover & cook for 10 more mins
  • Check for chicken to be cooked.
  • When done, add the garam masala powder, mix well and keep covered until ready to eat
This is BEST served with hot roti. We had it with mixed greens because I am not eating Gluten anymore. Less gluten is my diet has helped me reduce my migraines to a huge extent. Hence the dietary restriction. 

Don't wait, act now !!



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