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Sunday, June 8, 2014

Beresta Chicken

For Joyita di

'Beresta' means fried onions, and you can use it in fish  and dal recipes too. You may add some store brought fried onions along with the onions you fried at home to get extra flavor.

Since this recipe uses a lot of onions, you risk making the gravy too sweet. Use freshly crushed peppercorn to adjust heat. Also, it is essentially a Bengali roast, so ensure that the heat is spread evenly while cooking and slow fry the onions to get the best flavor.

  1. Cut leg quarters into serving sizes- the thigh portion cut into two, the leg portion slashed to let spices in. ( I prefer chicken with bones for this recipe.) Marinate in ground korma spices and salt overnight.
  2. In a frying pan big enough to place the chicken pieces in one layer, heat mustard oil to smoking point, lower the heat, spread thinly sliced onions, stir and fry until soft. Add some store bought crunchy fried onions, stir.
  3. You may  add some whole spices (like bay leaf, cloves, cardamom) to complement your ground Korma masala.
  4. Add minced garlic, ginger and green chilies and some whole green chilies. Fry till the raw smell is gone.
  5. Layer the chicken pieces in the pan, fry both sides. Mix well with the masala. Cover and cook.
  6. Add beaten (essential) yogurt evenly over the chicken. Cover and simmer on low heat.
  7. Sprinkle a little water if you think the spices will dry up. Best if you let the chicken cook in its own juices. 
  8. Add some crushed pepper for extra flavor. 
  9. You may also add a tad of cumin coriander powder. (Optional)
I made beresta salmon with tomatoes last night. It was delicious. Skip the korma masala and use bhaja masala instead when you make fish with beresta. Unless, you want to -who am I to curb your creativity? Happy cooking.

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