CHICKEN RANGMASHAL

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For me, hometown is always the best place to live in than any other place across the world. My destiny brings me in Kolkata right now, but my hometown is Berhampore, Murshidabad - the place of Nawab Siraj-Ud-Daulah. And it is obvious that Nawabs are always fond of tastes, so we are. Murshidabad are also famous for mangoes, sweets (specially Chanabora), Jhurir Doi and some speciality food recipe like Murshidabadi Murgh Masala, Murshidabadi Nawabi Pulao, Murshidabadi Rann and so many. Berhampore - a small place in Murshidabad, with a loads of food variety. There is a restaurant, named Heritage - is one of the oldest and most famous restaurant in Berhampore. If you are in Berhampore, don't miss the tastes of this restaurant's special food like - Chicken Pakora, Chicken Rangmashal, Prawn Pulao, Butter Roti, Chicken Bharta and so on. Today I have tried to make one of these, i.e. Chicken Rangmashal - a spicy finger-licking dish.


Ingredients

  • Chicken mince - 700 gm
  • Curd, whisked - 1/2 cup
  • Corn flour - 5 tsp
  • Egg - 1
  • Thai chilli paste - 2 tsp
  • Onion, paste - 3 tsp
  • Ginger- garlic, paste - 2 tsp
  • Green chillies, chopped - 4 to 5
  • Fresh coriander leaves, chopped - 1/2 cup
  • Tomato puree - 2 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli - 4
  • Fennel seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Poppy seeds - 1 tsp
  • Sesame seeds - 1 tsp
  • Cinnamon stick - 1 inch long, 2
  • Black peppercorns - 3 to 4
  • Star anise - 1
  • Garam masala powder - 1/2 tsp
  • Nutmeg powder - 1/2 tsp
  • Salt - to taste
  • Sugar - to taste
  • Oil - as required

Method

In a mixing bowl, take the chicken mince. Add curd (keep 2 tsp for further use), salt, thai chilli paste, 1 tsp onion paste, 1 tsp ginger-garlic paste, some chopped green chillies and fresh coriander leaves. Add 1 tsp oil. Mix well. Now add 1 egg & 2 tsp cornflour. Give it a nice mix and keep this marinated chicken in refrigerator for at least 1 hr. 

In that time, put a pan on the flame. Add the kashmiri red chilli, fennel seeds, cumin & coriander seeds, poppy seeds, sesame seeds, cinnamon stick and black peppercorn one by one. Dry roast for a min and take these spices into a blender and make a fine smooth powder. Keep it aside.


Now, heat oil in a wok or pan for deep fry. In a bowl, take cornflour and some water along with a pinch of salt. Make a medium thin batter. Make small equal size balls from the marinated chicken. Toss the chicken balls in this batter and fry it till they turn golden brown.Take these out and place it onto the kitchen towel.

In a pan, heat 2 tsp oil. Add the cinnamon stick and star anise. After a few sec, add the ginger-garlic paste. It leaves a nice aroma within a min. Add the onion paste and fry till the raw smell has gone. Add green chillies and tomato puree. Give it a nice stir. Now add the grinded masala powder, salt, sugar, nutmeg masala powder. Add some warm water. Mix well. Now add the curd & chopped coriander leaves. Cook it till the masala leaves oil. Add the garam masala powder and some more water. Cover the lid. Let it boil for another few mins. Now add the fried chicken balls to it. Let it boil for a min or two in high flame. When the gravy become nice and thick, garnish with some chopped coriander leaves and green chillies. Enjoy with butter naan or rice.

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