Chicken Rezala : Mildly Spiced Yogurt Based Chicken Curry

It’s been a long time that I haven’t shared any recipes of Chicken curry. It’s not that I have stopped trying new chicken recipes these days. Almost on every weekend, I experiment with new kind of chicken preparation for our dinner. Since my family including my son is big fan of chicken dishes, most of the time it gets finished very fast and doesn’t have sufficient leftover that I can take good pictures. This week I planned it in advance and could take the pictures for the blog so that I can share a new recipe with you. 

The name Rezala wouldn’t sound new to you, if you are from Bengal.  It’s very famous dish in Calcutta. I have seen many of friends talking fondly of weekend evenings spent in Shiraz with their signature Rezala. There are other restaurants in Calcutta like Nizam, Sabir’s, where this dish is the favorite for all food lovers. It’s commonly made with mutton but since Bengalis never stop experimenting with food, they came up with the same version of Chicken. I know many of my friends including my family don’t eat red meat. So today I am going to share the recipe of Chicken Rezala.

Chicken Rezala is a thick and mildly spiced Chicken Curry. The gravy is slightly thicker than stew and based off yogurt. The white gravy is made with cashew nuts, paste of poppy seeds and curd. The chicken is cooked in this gravy with a blend of aromatic spices like Cardamom, Cinnamon and Cloves. It also uses subtle spices like white pepper powder (Shah Morich) and rose water. Use of these subtle spices makes the taste and flavor of this dish very different from other Mughlai preparations and makes it royal. This silky-gravy chicken dish goes well with nan and parathas.

Recipe of Chicken Rezala : Serves  3 to 4 

Ingredients :

Chicken : 1 lb ( around 500 g )  ( cut into big pieces ) 
Onion : 2 medium or 1 big ( make it a fine paste )
Ginger paste : 1 + 1 teaspoons 
Garlic paste : 1/2 + 1/2 tablespoon 
Yogurt : 1 cup 
Sugar : 1/2 teaspoon
Cashew : 6 to 7 ( whole )
Poppy seeds : 1 teaspoon 
White pepper powder : as per taste 

Oil : 4 tablespoons
Ghee ( clarified butter ) : 2 tablespoons 

Whole dry red chilies : 4 

Green Cardamoms : 3 

Cinnamon stick : 2 inch 

Cloves : 3

peppercorns : 5 

Mace : little 

Nutmeg powder : a pinch 

Keora water : few drops. 

Method :

1. Wash and pat dry chicken pieces with kitchen towel. Add 1/2 of the onion paste, 1 teaspoon ginger paste, 1 tablespoon garlic paste ( fine paste ) and 3 tablespoons of beaten yogurt to chicken. Mix it well. Add white pepper powder, nutmeg powder and salt to it. Marinate the chicken for about 2 to 3 hours.

2. Soak the cashew and poppy seeds and make a smooth paste. 

3. Take a non-stick pan, and add oil and ghee and heat it up. Lightly pound the whole spices ( cardamoms, cinnamon stick, cloves, mace ) and add it to the pan. Add red chilies. 

4. Once aroma comes up, add the remaining onion paste. Stir it for couple of minutes. Then add the remaining ginger and garlic paste. Cook it until raw smell goes off. But don't make it brown. 

5. Add 2 tablespoons of cashew - poppy seeds paste to it and keep stirring. Lower the flame. Add half teaspoon of sugar to the remaining yogurt and whisk it. Add the yogurt mixture to the pan. Cook for couple of minutes. 

6. Add the marinated chicken to the pan. Stir and cook it for 8 to 10 minutes on medium heat. Add 3/4 cup of warm water, add salt and cover the pan. Let it simmer on low heat until oil starts to float on the top and chicken pieces are fully cooked. 

7. Check seasoning, add salt and white pepper powder if needed. Add Keora water and mix it well. Switch off the gas and serve hot with Naan or any kind of Paratha or Indian Flat Breads. 


** This recipe works well with Paneer, eggs and some vegetables like cauliflowers.

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Chicken Dum Biryani ( Kolkata Style )

The dish that I am going to share today doesn't need any introduction. If you ask any Bengali about his/her favorite food, 90 percent chance is that the answer would be Biryani. Some may like Goat Biryani; others may like chicken or egg Biryani. Some will vote for the “shiraz” as the best restaurant for Biryani, others will go with “Aminia”. But they are all crazy about Biryani. Even in abroad, they can travel long distance only to find a good Biryani place. Here in any community program, if the lunch/dinner menu has Biryani, then the event surely attracts more people.

In my younger days, I made several attempts to make Biryani but the end result was not good. While I was in Florida, received a recipe of pressure cooked Biryani from one of my friends and was very excited to prepare it. But then what came out of the cooker was almost like khichdiJ. Later I learned Hyderabadi Chicken Biryani from our cook in Bangalore. Whenever I made this dish, my husband's concern is that it shouldn’t be that rich/oily that restaurant serves. Rather it should be moist and the rice should be soft. I had to agree with him that this tastes better.

For the people who are not so familiar with Indian dishes, let me give a brief introduction about Biryani. It’s a rice-based dish, made with chicken, mutton, fish, eggs or vegetables and spices. Biryani is a Persian dish and was introduced to India from Persia by the Muslims travelers or merchants of the Mughal Empire. It was one of the most popular dishes in the kitchen of the Mughal Emperors. Today I will share the recipe of Pakki Dum Calcutta Biryani. Other popular versions of Biryanis are Lucknow Biryani, Hyderabad Biryani, and Bombay Biryani.

There are two types of process in the cooking of Biryani. One is Kachchi Biryani and the other one is Pakki Biryani. Kachchi means raw, raw marinated meat is cooked with rice in this type of preparation. On the other hand, in Pakki Biryani the meat is marinated for a shorter time, and cooked before being layered with the rice.  Biryani is traditionally cooked in earthenware pot which gives it a unique flavor. The pot is usually sealed with wheat dough to allow cooking in its own steam and not opened till it is ready to serve.  Biryani is mostly served with boiled egg, mixed salad and with a spicy yogurt based drink called Borhani or Raita. 

Recipe of Authentic Chicken Biryani: Serves 3 to 4 

Ingredients :

For Biryani Masala :

Fennel:1/2 tsp
Shah jeera / Black Cumin seeds:1/2 tsp
Cloves: 4
Cinnamon: 2-inch stick

Cardamom: 4-5

Black Cardamom : 1Nutmeg (grated) :1/4 tsp
Mace - 1 floret

Star anise: 1

Black peppercorn: 5-6

To Cook Chicken: 

Chicken: 2 lbs or 800 g, cut into big sizes 

Yogurt: 4 to 5 tablespoons 

Garlic paste: 2 tablespoons

Ginger paste: 1 tablespoon 

Biryani Masala: 1 1/2 tablespoons 

Red chili powder: 1 teaspoon 

Salt : 

Onion: 3 medium sized, thinly sliced 

For Rice : 

Basmati rice : 3 cups 

Salt : 

Black peppercorn : 5-6

Cinnamon : 1 stick 

Cardamom : 2-3 

Clove : 2-3 

Bay leaves : 2 

Other Ingredients: 

Potato: 2 medium sized, boiled and cut into two halves 

Hard boiled egg: 3

Milk: 1/4 cup, warm

Saffron strands: few 

Oil: 4-5 tablespoons 

Ghee / clarified butter : 5-6 tablespoons 

Kewra essence: 4-5 drops ( use it to get authentic taste or flavor or you may skip it too)

Rose water: 1 teaspoon

Method : 

1. To make the Biryani Masala, first dry roast all the spices, till they are aromatic. Let it cool down and grind it to a powder. Biryani Masala is ready. Set it aside 1 and 1/2 tablespoons for use and rest you can store it in an airtight box for a couple of months. 

2. Wash and pat dry the chicken pieces. In a big bowl, add yogurt, ginger-garlic paste, salt, red chili powder and 1 and 1/2 tablespoons Biryani masala. Mix together well and add the chicken pieces to the bowl. Rub the marinade all over chicken pieces gently. Wrap the bowl tightly with a plastic wrap and place it in the refrigerator. Let it sit for overnight or at least 3 to 4 hours.

3. Now take a big pan, add oil and heat it up. Once the oil is ready, add the boiled halved potatoes and fry them till the color changes to golden brown. Once potatoes are done set it aside. In the same oil add the hard-boiled eggs and fry it till they have the brown spot on their surface. Take it out from the pan and keep it aside. 

4. In the same pan, add oil (if required) and add the sliced onions. Fry it till the color changes to golden brown. Add the marinated chicken, stir and cook until chicken is well cooked and oil starts to separate from the spice mixture. Once it is done set it aside.

5. Next step, preparing the rice: Wash and soak the rice in water for 10 minutes. Take a small piece of cloth, then put cardamom, cinnamon, cloves and peppercorn in it and tie a knot. 

6. Now take a deep bottomed pan, add enough water ( 7 cups ), add the tied cloth, add salt and bay leaves. Once water starts boiling, add the rice. Cook it until rice is 80 % done. Drain away the extra water and spread the rice on a flat surface. 

7. Take a small bowl, add the milk and saffron strands. Mix well and let it rest for a couple of minutes. 

8. Layering or final cooking:  Stove-top method: Take a large heavy bottom pan with the lid. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice). Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon of Biryani Masala and ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. 

9. Put the lid on, seal it with flour dough and let it cook over lowest possible heat. Cook for 30 to 40 minutes. Make sure the pan is heavy bottomed and keep the flame lowest so that the rice does not get burnt on the bottom of the pan.

Oven Method: You can use the oven instead of stove top for final cooking. For that process, preheat the oven to 350 degrees F or 176 degrees C and take an oven-safe dish. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice). Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon of Biryani Masala and ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. cover it tightly with aluminum foil and let it cook in the oven for 30 minutes.

 10. Switch off the gas, or oven. Let the dish covered for again 10 to 15 minutes on the kitchen counter top, then mix the rice and chicken gently together. Transfer it to a serving plate and serve with salad.

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Short Cut way of making Chicken Biryani 

Ingredients : 

Chicken: 2 lbs or 800 g, cut into big sizes 

Yogurt: 4 to 5 tablespoons 

Garlic paste: 2 tablespoons

Ginger paste: 1 tablespoon 

Biryani Masala: 1 1/2 tablespoons 

Red chili powder: 1 teaspoon 

Salt : 
Biryani Masala: preferably Shan 

Onion: 3 medium sized, thinly sliced 

Basmati rice: 3 cups 

Potato: 3 medium sized, boiled and cut into two halves 

Hard boiled egg: 3

Milk: 1/4 cup, warm

Saffron strands: few 

Oil: 4-5 tablespoons 

Ghee / clarified butter : 3-4 tablespoons 

Kewra essence: 2-3 drops ( use it to get authentic taste or flavor or you may skip it too)

Rose water: 1 teaspoon

Method:

1. Take a big pan, add oil and heat it up. Once the oil is ready, add the boiled halved potatoes and fry them till the color changes to golden brown. Once potatoes are done set it aside. In the same oil add the hard-boiled eggs and fry it till they have the brown spot on their surface. Take it out from the pan and keep it aside. 

2. In the same pan, add oil (if required) and add the sliced onions. Fry it till the color changes to golden brown. Add ginger and garlic paste, fry it until raw smell goes off. Add the chicken pieces, add 4 tablespoons of Biryani Masala. Stir and cook till the chicken changes the chicken pieces changes color from pink to brown. Add the yogurt and mix it well. Add salt and red chili powder. Stir and cook until chicken is well cooked and oil starts to separate from the spice mixture. Add the potato pieces to the chicken. Stir to mix, once it is done set it aside.

3. Next step, preparing the rice: Wash and soak the rice in water for 10 minutes. Take a deep bottomed pan, add enough water. Add salt and 2 tablespoons of Biryani Masala. Once water starts boiling, add the rice. Cook it until rice is 80 % done. Drain away the extra water and spread the rice on a flat surface. 

4. Take a small bowl, add the milk and saffron strands. Mix well and let it rest for a couple of minutes.

5. Preheat the oven to 350 degrees F or 176 degrees C and take an oven-safe dish. Add 2-3 tablespoons ghee ( melted ) to the pan. Spread it nicely and add a layer of rice ( using half of the rice). Then add the cooked chicken, potatoes, eggs. Sprinkle 1 teaspoon ghee. Now again add a layer of rice and sprinkle 1-2 tablespoons of ghee. Add the saffron milk and kewra essence and rose essence. cover it tightly with aluminum foil and let it cook in the oven for 30 minutes.

6. Switch off the oven. Let the dish covered for again 10 to 15 minutes on the kitchen counter top, then mix the rice and chicken gently together. Transfer it to a serving plate and serve with salad.

Related Recipes, you might also like :

• Prawn Biryani
• 
  
• Chicken Chaap

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Chinese Fried Rice

Today I will share a recipe that is very common and everybody’s favorite one. It’s fried rice. We generally order this half of the times when we go to a Chinese restaurant. But we rarely make this at home though it’s very easy to make and doesn’t take more than 20 minutes. Fried rice is a dish of steamed rice, stir-fried in a wok, often mixed with other ingredients such as eggs, vegetables and meat. It has countless variations and different Asian countries make their own version of it. Some of them are popular worldwide like Indonesian Nasi Goreng, Thai Pineapple fried rice, and Filipino garlic fried rice and Chinese Fried rice. We Indians generally love the Chinese one because it has become integral part of Indian Food habits. So much so that street shops in some cities like Calcutta sell more Chinese style fried rice than any other Indian food.    

After experimenting for couple of years, I gathered some simple tips to make my fried rice perfect. Let me share these tips before starting the actual recipe:

1. Use long grain rice because short grain rice can stick together.

2. Cook the rice and then refrigerate it for couple of hours. This will not make actual fried rice mushy.

3. Use a big pan or wok and cook fried rice over high flame; this will help to get the burnt flavor. 

If you follow these 3 things, you can make fried rice like restaurant or far better and healthier  than that as most of the restaurants use MSG that is not good for health. 

Recipe of Chinese Fried Rice : Serves : 3 to 4 

Prep time : 20 minutes, Cook time : 10 minutes, Total time : 30 minutes 

Ingredients :

Rice : cooked, 3 cups ( long grain rice )
Vegetables : 1 cup as per your choice ( carrot / green bell pepper / cabbage ( shredded or finely chopped ) or peas / fresh bean sprout whatever you like ) 
Garlic : 4 cloves, minced 
Eggs : 2 
Chicken : 1 cup boneless and skinless, cut in long-thin strip or use leftover cooked chicken 
Cornflour : 1 tablespoon
White vinegar : 1 teaspoon 
Shrimp : 3/4 cup peeled and deveined without tail
Green onions / Scallions : 2  ( the white part and the green part separately finely chopped )
Oil : 5 tablespoon
Salt : to taste 
Ground Black pepper : to taste 
Soy sauce : 4 tablespoon 
Sesame oil : few drops

Method :

1. Marinate the chicken pieces with vinegar, soy sauce, black pepper and a pinch of salt for 10 to 15 minutes.

2. Take a large skillet or wok, heat it up and add 2 tablespoons of oil. Sprinkle cornflour to the marinated chicken pieces, mix well until they get a nice coat. Add the chicken pieces to the wok. Stir it until they are cooked. Once done set it aside.

If you use cooked chicken skip the above steps. 

3. Add oil to the same wok, add the shrimp and sprinkle salt and pepper. Saute it until they are pink. Once shrimps are cooked, keep it aside.

4. Clean the wok by scraping it off and add oil. Once oil is hot, add the garlic. Once garlic is lightly brown, add the white / onion part of scallions. Stir it for couple of minutes until fragrant. Add the vegetable and keep stirring for 2 to 3 minutes or until tender. 

5. Add the beaten egg and stir to scramble. Add the chicken and shrimp and mix it well.  Stir and toss between each addition. 

6. Break up the large clumps of rice and separate the grains and add it to the wok. Give some stirs.

7. Add the sauce and ground black pepper. Taste and check seasoning, add salt if required. Stir everything until the rice is well-coated and gets a light brown color. Sprinkle the green part of chopped scallions and the sesame oil. Switch off the gas and serve immediately. 

 Related recipes, you may like :

 Chow mein-Chinese Mixed Noodles

 Egg Drop Soup

Mushroom Chicken

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Butter Chicken ( Murgh Makhani )

Today I am going to post the very well-known but classic Indian Dish called Butter chicken. This rich, buttery and creamy sauce based chicken curry needs no introduction but deserves its worldwide fame. It has become synonymous to Indian curry and to many foreigners, this is the first and safest choice in any Indian restaurants. The original name of the Butter Chicken is Murgh Makhani. While studying the history of this dish, found some interesting information. It was originated in a restaurant called Moti Mahal in Peshawar of undivided India. The person who innovated this moved to India after partition and started his food chain in Delhi. Slowly this group became an Industry and you would find many packaged food with this brand name.

Though every Indian restaurant serves Butter Chicken, there are many versions of this recipe. The process is more or less same though in all versions. First, boneless or with-bone chicken pieces are marinated in a yogurt and spice mixture. Then the chicken is traditionally cooked in a tandoor. If your modern-day Indian kitchen doesn’t have Tandoor, then you can grill, roast or pan-fry the chickens. Finally the chicken is cooked in tomato based thick, rich and creamy gravy. Cashew paste is generally used to thicken the gravy. The Butter Chicken is usually garnished with fresh cream, white butter or with chopped cilantro. It goes well with Naan, Roti, Parathas or with steamed Basmati rice.

Butter Chicken is often mistaken as Chicken Tikka Masala, but these two are not same. In some countries like UK where good number of Indian migrants is there, Chicken Tikka Masala is claimed as a national dish. Though both the recipes look similar, they are quite different. I think, butter is the main difference and it makes the dish bit slick and creamy. After my last post of the recipe for Naan, I was planning to make this Chicken dish, but it took a while to get the authentic taste. I tried 3 to 4 different recipes, but finally this is the one which came very close to the richness of original taste.

Recipe of Butter Chicken : Serves ( 4 to 6 )

Ingredients :

Chicken ( with bone or boneless ) : 2 lbs, washed, and cut into small pieces, preferably thigh or breast pieces. 

For marination :

Lemon juice : 1 tablespoon
Red Chili powder : 1 tablespoon
Salt : 
Plain yogurt ( hung ) or Greek yogurt : 1/2 cup
Garam masala : 1 teaspoon 
Oil ( white oil or mustard oil ) : 2 tablespoon 
Ginger paste : 1 tablespoon 
Garlic paste : 1/2 tablespoon 
Oil / butter / ghee : for basting 

For the Sauce : 

Butter : 4 to 5 tablespoon 
Black Cardamom : 1 
Green Cardamom : 3
Cinnamon stick : 1.5 inch 
Cloves : 3 
Methi / Fenugreek seeds : 1 teaspoon 
Ginger paste : 1 tablespoon 
Garlic paste : 1 tablespoon 
Fresh green chilli pepper : 2 to 3 ( as per tolerance ), slit 
Fresh Tomato puree : 3 to 4 cup 
Red chili powder / paprika / cayenne powder : 1 teaspoon or to taste 
Turmeric powder : a pinch or ( optional )
Cashew nuts : 10, soaked and grounded into a paste
Kasuri Methi (dried fenugreek leaves ) : 1 teaspoon 
Sugar : 1/2 tablespoon 
Garam Masala : 1 teaspoon 
Salt :
Heavy Cream : 1/2 cup 

Method :

1. Add the red chili powder, lemon juice and salt to the chicken, mix it well and let it rest for 15 minutes. 

2. In a bowl, whisk yogurt, garam masala, ginger paste, garlic paste and oil. Pour the marinade over the chicken and rub it well. Refrigerate it for at least 4 hours or preferably overnight.

3. Take a thick bottomed pan, add the butter and heat it up. Add black cardamom, green cardamoms, cloves, cinnamon and saute for a couple of minutes or until they get aromatic. 

4. Add the fenugreek seeds, once they sizzle add green chillies, and ginger-garlic paste. Saute until they get browned and fragrant. 

5. Add the tomato puree, red chili powder and salt. Cook the mixture over medium heat until the mixture becomes thick and oil starts separating from the all sides of the pan. 

6. While tomatoes are becoming thick, grill the chicken. You can use either an outdoor grill or broiler. Put the chicken on skewers and cook on a grill or a preheated oven at 400 degrees F. Do not overcook, it will take about 10 minutes for each side. Baste with butter or oil while cooking. The chicken may be grilled on a skillet or grill pan on the stove top too. For that, heat the skillet and spray or grease with oil. Place the skewers and cook. Turn them and baste with butter or oil until they are cooked.

7. Once tomato mixture is done caramelizing, lower the flame and add the cashew paste. Mix it well together. Add two cups of warm water and bring it to a boil. 

8. Simmer the sauce for about 10 minutes and add crushed kasuri methi ( dry fenugreek leaves ) and sugar. 

9. Add the grilled chicken pieces and stir it. Cover the pan and simmer it for about 7 to 8 minutes until the chicken pieces are well coated with the sauce. 

10. Add the heavy cream, add garam masala. Stir it well together and cook for about 5 minutes over low heat. 

11. Check the consistency, check seasoning and add salt or sugar if needed. Turn off the gas, Butter Chicken is ready. Garnish with fresh cilantro and drizzle a little extra cream on top and serve. 

Related Post :  Home-made Naan

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Chicken Cacciatore with a twist ( Chicken Curry with Pasta Sauce )

Chicken Cacciatore is a very popular dish in Italy where Cacciatore means hunter in Italian. It refers to a meal prepared in hunter-style with tomatoes, onions, herbs and bell pepper. The basic recipe usually begins with two tablespoons of oil, heated on a large frying pan. Then marinated chicken pieces are seared in the oil for couple of minutes on each side. Finally the chicken pieces are cooked in tomato based sauce. It is often served with a rustic bread or pasta on the side. 

This is my second and last one of the recipes from the joint work with Ragu.  They were looking for new spins on their old recipes. They had some guidelines that I had to follow and the recipe should be simple, easy, quick but creative. But the timeline given to me to complete two recipes was very short and so didn’t have much time to think about being innovative. When I read the recipe of chicken Caccitore, immediate thought came to my mind was to make it like a curry! Though Cacciatore is always served with pasta or bread, my curry is perfect to serve with hot steamed rice. Earlier I heard from some of my friends that you can cook Indian chicken Curry with Pasta sauce. So this recipe should not sound too weird to my Indian readers. I am very happy that I tried out this recipe because the twist gave a new flavor to the dish and everyone in my family loved it.

Recipe of  Chicken Cacciatore with a Twist ( Chicken Curry with Pasta Sauce ) : serves 4 to 5 

Inspired by  Ragú's authentic Italian recipe collection 

Prep time : 20 mins  Cook time : 20 mins Total time : 40 mins 

Ingredients :

Chicken : 2 lb, medium sized pieces 

Lime juice : 2 tablespoon

Garlic Paste : 2 tablespoon 

Chili Powder : 1 teaspoon or as per tolerance 

Oil : 2 tablespoon + 2 tablespoon 

Red bell pepper : a small one or a half (sliced) 

Onion : a small one sliced 

Ragu® Old World Style® Traditional Pasta Sauce : 8 oz 

Salt : as per taste 

Method :

1. Wash and pat dry the chicken pieces.  Add the lime juice, salt, chili powder and garlic paste to the chicken. Toss it and mix it well, and let it sit for 15 minutes.

2. Take a big non-stick pan, add 2 tablespoons of oil and heat it up. Once oil is ready add the chicken pieces to the pan. 

3. Brown the chicken pieces on each side over medium-high heat. 

4. Once done, remove it from the pan and set it aside. 

5. Clean the pan by scraping off the sticky part. Add two tablespoons oil. Once oil is hot, add the sliced onion and red bell pepper. Cook it for couple of minutes until they become tender and lightly brown. 

6. Stir in Pasta Sauce and bring to a boil over high heat. Add chicken to the pan, reduce heat to low and cover it with lid. Stir occasionally, and let it simmer for around 10 minutes or until chicken is soft and tender.

7. Check the consistency, (you can add half cup of warm water if it becomes too dry). Check the seasoning, add salt if required. Stir it well and switch off gas. Serve hot with steamed rice or bread. 

Note : You can try the same recipe with Tofu or with Panner ( Indian Cottage cheese ).

Related Post :

1.Chili Mac

2. Easy Yogurt chicken

3. Gota masla diye Chicken ( Rustic Chicken Curry )

4. Bengali Chicken Curry with a flavor of fennel

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