POULTRY AND FOWL
Poultry products have a ubiquitous presence in the Bangladeshi cuisine. The primary source of poultry comes in the form of country grown free range chicken because of the juicy bones and the tenderness of the meat. These days, the modern “farm chicken” has also gained in demand. The fancier poultry in the form of pigeon, quail, and Turkey is more of an urban delight in Bangladesh. I am fortunate to grow my own poultry products in my garden house. Here are my delicious dishes for you all.
CHAR GRILLED FREE RANGE CHICKEN
কাঠ কয়লায় রান্না দেশি মুরগি
“ I first ate char grilled chicken when I was seven or eight years old and fell in love with it (I love spicy dishes). This is a recipe from the lady whom my brother and I used to call Khakamma. A lady who was more than a mother to us. To be honest, she was the one who raised us. So here is her recipe (which I collected a few years ago from the hill tracts of our country)—of course, with a twist of mine. ”
SERVES
4
PREPARATION
20 Mins
GRILLING
1 Hr
10 Mins
1 whole free-range chicken (about 850 g)
⅓ cup mustard oil
1-inch cinnamon
6-7 cardamom pods, slightly crushed
1 tablespoon ginger paste
2 tablespoons garlic paste
½ teaspoon black pepper paste
¼ teaspoon clove paste
2 teaspoons yellow mustard paste
1 tablespoon dry chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 ½ teaspoons salt
8 green chillies
1 cup caramelised onion
2 banana leaves for cooking
Toothpicks
১ টি দেশি মুরগি (৮৫০ গ্রাম)
⅓ কাপ সরিষার তেল
১-ইইঞ্চি দারুচিনি
৬-7 টি এএলাচের শুঁটি, সামামান্য গুঁড়ো করা
১ টেবিল চামচ আদা পেস্ট
২ টেবিল চামচ রসুনের পেস্ট
½ চা চামচ কালো গোলমরিচ বাটা
¼ চা চামচ লবঙ্গ পেস্ট
২ চা চামচ হলুদ সরিষা বাটা
১ টেবিল চামচ শুঁকনো মরিচ, গুড়ো
১ চা চামচ হলুদ গুঁড়া
১ চা চামচ জিরা গুঁড়া
২ চা চামচ ধনে গুঁড়া
1 ½ চা চামচ salt
৮ টি raw মরিচচ
১ কাপ ক্যারামেলাইজড পেঁয়াজ
২ টি কলালা পাতা রান্না করার জন্য
টুথপিকক্স
DETAILS :
CLEAN the chicken and its offals, wash thoroughly. Cut the chicken into 8 pieces. Grill the feet to remove the outer skin and wash.
HEAT a wok, add oil. Stir-fry cinnamon and cardamom, add ginger and garlic paste, and fry until the aroma develops. Add all the ingredients from black pepper to salt. Add a little water to prevent it from burning.
ADD the chicken, and its offals to the spice mix. Cover and cook on high heat for 5 minutes. Stir well. Taste and adjust the seasoning. Sprinkle the green chillies and caramelised onion.
PLACE the chicken curry in the middle of the banana leaves, cover and secure with toothpicks. Arrange a char grill and cook the banana leaves pouch for 1 hour or until the chicken is tender. This is a very spicy dish. Serve with steamed rice.
