Season special: Authentic Poila Baishakh recipes by Chef Abhishek Biswas of Chilekotha
In the memory of most Bengalis, Poila Baisakh or Bengali New Year is associated with the rustle of new clothes and more importantly, a big spread of traditional Bengali cuisine. Abhishek Biswas, executive chef of newly-opened Bengali fusion diner Chilekotha, shares two authentic and delectable Bengali dishes –Chicken Bata and Tehari -- that are easy to cook and wholesome.
Boneless Chicken 250 gm | Two to four cloves of garlic |Black Pepper 2 gm | Pinch of whole cumin seeds
Heat oil in a pan and add the ingredients together till the chicken is done. Let it cool down and then make a paste in a mixer or on the black stone pestle. Serve it with hot rice or handmade rotis.
Boneless Chicken 500 gm | Rice 300 gm | One tbsp ginger paste |One tbsp garlic paste | One tbsp chilli paste | Pinch of garam masala | Half tsp Jaifal jayatri | One tbsp kewra water | One tbsp ghee
Mix the chicken and the paste all together and set aside. Heat oil in a pan and add the rice and stir. Add the chicken and keep on stirring. Add water. Remove from gas once the water dries out. Sprinkle one tbsp of ghee from above and serve.