The only reason behind starting this blog was to preserve some of the recipes that I have learned from my family and some self curated ones that has been experimented for a long time. The recipe that I am going to share today is "Beresta Bata Murgh" or "Chicken in Beresta Paste".
This rich flavourful chicken recipe cooked with a medely of spices goes well with Basanti Pulao/ Dhakai Morog Pulao/Steamed Rice. Don't ever think of trying this with Roti/ Parantha but you can give it a try with LUCHI. Personally I like to pair this preparation with any kind of Pulao or rice.
This is completely a Bengali delicacy that I have curated months ago and finally decided to write it down. This recipe is very simple and easy to cook. You don't need a hell lot of ingredients to make this dish tasty as the star ingredient of this dish itself will give this dish a unique colour and taste.
First things first, there are no similarities between 'Beresta Bata Murgh' and 'Beresta Chicken' thought the main star ingredient is Beresta but the technique of cooking is different and this is what it makes both the dishes different.
To attain the dark redish and slightly brownish gravy you need to slowcook it for atleast 10/20 minutes.
'Beresta Bata' being the star ingredient of 'Beresta Bata Murgh' dominates the whole recipe giving it a rustic, subtle and unique taste. The Beresta Bata or Beresta Paste is the star ingredient of this dish. And it obviously needs special care to be very honest. You will have to be very careful when you are frying the onions as overfrying the onions will give the dish a very strong bitter taste. So to avoid this you must be very careful.
Ingredients required to make 'Beresta Bata Murgh':-
1. Chicken- 750 gms
2. Curd- 1 cup
3. Turmeric Powder- 2tsp
4. Red Chilli Powder- 1tsp
5. Kashmiri Red Chilli Powder- 2tsp
6. Coriander Powder- 2tsp
7. Cumin Powder- 2tsp
8. Salt as per your taste
9. 10 sliced onions for the Beresta
10. 3 sliced onions for the gravy
11. Ginger Paste- 2 tbsp
12. Garlic Paste- 2tbsp
13. Bay Leaves- 2
14. Cardamoms-4/5
15. Cinnamon Stick- 2"
16. Cloves- 3/4
17. Mustard Oil
18. Green chillies- 4
PROCESS-
How to marinade the chicken?
1. In a bowl take 750 grams of chicken and add the beaten curd.
2. Then add 1 tsp of the following masalas- Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, Cumin Powder and Coriander Powder
3. Add 2 tbsp of Mustard Oil and mix the ingredients well with the help of a Spatula or you may use your hand.
4. Rest it aside for 2hrs.
How to make the Beresta Bata/ Paste?
1. Take 10 sliced onions. The onion slices must be very thin.
2. Heat a Kadhai and add half cup of mustard oil.
3. When the oil gets heated then add the onions.
4. Fry them well until and unless it becomes crispy and dark brownish in colour.
5. When it becomes dark brownish in colour sprinkler 1 tsp of sugar and salt.
6. Fry it well for the next couple of minutes and then put it on a kitchen towel to soak the extra oil.
7. When it gets complety cold then put it into a mixer grinder to make a fine paste.
How to make the gravy?
1. In a Kadhai heat half a cup of Mustard Oil and temper the oil with Bay Leaves, Cinnamon Stick, Cardamoms and Cloves.
2. After tempering add 3 sliced onions and fry it well until it turns golden in colour.
3. When the onions turn Golden in colour add 4 green chillies, the ginger paste and garlic paste along with 1 tsp of Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder and Cumin Powder. Fry well until oil separates.
4. Now it's time to add the star ingredient of this recipe! Add the Beresta Paste and add splashes of water to avoid the burning of spices.
5. When oil separates add the marinated chicken pieces. Mix well with the previously added masalas.
6. In Bengali this process is called "Koshano". It is a process where the Chicken is mixed and stired well will the spieces .
7. Add salt as per your taste and slowcook for atleast 20 mins and your gravy will be ready.
8. I have not added water to the gravy as the chicken and yogurt will release some Water. However if you want more gravy then add 1 cup of water.
9. Take a spoonful of the gravy and adjust the spices if necessary.
10. Before serving turn off the oven and give a standing time of 5-6 minutes.
I have paired this rich dark reddish flavourful Beresta Bata Murgh with Dhakai Morog Pulao (recipe will up on my next blog post).
If you ever try this recipe then do let me know how it came out! I would love to see a picture of your curation which you can share here on niveditamullick321@gmail.com or you can send it on my Instagram account.
Wow! This is an amazing recipe😍
ReplyDeleteTried this recipe😊✔️
ReplyDelete