Old Dhaka Style Chicken Tehari

Old Dhaka Style Chicken Tehari

For Rice:

Ingredients:

1 Chicken, cut in 6/8 pieces
Onion Paste half cup
Ginger paste 1 and half table spoon
Garlic paste 1 and half tea spoon
Red chili powder half teaspoon
Coriander powder half teaspoon
Cardamom , Cinnamon, Bayleaves , black cardamom
1/4th cup oil + 1 tbl spoon of mustard oil
Salt to taste
9/ 10 Baby potatoes
Special Masala

For the masala grind half teaspoon cumin , 1/4 th teaspoon whole coriander , half teaspoon fennel , 3 cardamoms , 5/6 cloves , 9/10 white or black pepper , little mace ( javetri ) and nutmeg ( jaifol) together into a fine powder.

For Rice :

Cooking Method:

1. Marinate the Chicken with all the ingredients mentioned above. Cook well adding water little by little for at least 30/ 35 minutes.That is what we call ” Koshano” in Bangla. Then add water and potatoes and cook until the water is almost dried out. Don’t add too much water as your chicken will be already almost cooked while “koshano” . Just add enough water to get the potatoes half done and the chicken to be well cooked.

2. In another pot heat ghee+ vegetable oil. Add the cardamoms, cinnamon and bay leaf. Fry for a while and then add the chopped onion .Fry them until they r light brown. add the rice, salt and ginger paste.. Fry a little. Add the chicken with remaining little gravy. Mix well. Add hot water. For each cup of rice, add 1 and half cup of water. So Since here we took 3 cups of rice, we need to add 4 and half cup of water.Cover the lid and cook on medium flame.

3. When the water is almost drying out add handful of green chilies, at least 20.

4. Reduce the heat and stir with light hand without breaking the rice. Keep it on low flame, which is known as dom. What I do, I always use double boiler method. For that place your Tehari pot over another pot, filled with water. Keep it on medium flame. The steam will make the tehari just perfect!!!!!!!!!!!!

Serve hot with desi style salad and kababs or even boiled eggs..Enjoy!!!!!!!!!!

Notes: