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RECIPE CORNER Gardens Shahi Muglai


Rezaul Karim From Sweden


SERVES 2 1 flattened chicken breast 1 tablespoon butter 1 minced garlic clove 100 grams of fresh spinach leaves 30 grams of cashew nuts (finely grounded or crushed) 50 grams of coconut flakes 1 pinch of coriander powder 1 pinch of grounded cumin 1 pinch of turmeric 1 pinch of salt 100 grams of cream cheese


Fry the above spices in the butter over medium heat for about 6-8 mins. Put the mixed spices in the middle of the flattened chicken breast. Roll it up and bake in oven at 175 degrees C for about 8-10 minutes. Take out the chicken roll and divide it in half.


Bengal Chicken with Satkora


Jitu Miah SERVES 4


1 kg chicken drum stick 4 tbsp vegetable oil


4 tbsp finely chopped onion 2tsp garlic/ginger paste 3 bay leaf, 4 green cardamoms 2 cinnamon stick 2tsp ground cumin 2tsp ground coriander ½ tsp ground turmeric ¼ tsp ground chilly ¼ tsp gram massala powder 3 green chilly chopped 1tsp fresh coriander chopped 2tbsp tomato ketchup ½ small shatkora pieces


METHOD 1. Put the oil in a wide and heavy pot and set to medium high heat. when hot put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. Removed the chicken pieces with a spoon and put them in a bowl. Brown all the chicken pieces like before. 2. put the garlic/ginger paste into the same hot oil. Stir at the same time add salt, chopped onion, bay leaf, cardamoms and cinnamon stick stir for 5/6 minutes and adds about 1 cup of water and simmer for 15 minutes in slow-medium heat. 3. Now add ground cumin, coriander, chilly powder, turmeric and gram massala to the pot keep stiring and cook spices for five minutes add shatkora, tomato ketchup and add green chilly stir for 6/7 minutes. 4. Put in all the chicken pieces as well as any liquid from chicken to the pot mixed with the spices, add 1 cup of water and simmer for 15/20 minute in medium heat. add fresh coriander and serve hot with plain basmati rice.


METHOD 1 tablespoon butter


1 / 2 tablespoon crushed garlic 1 / 2 tablespoon squeezed fresh ginger 2 cups of heavy cream 1 cup of plain yoghurt 1 pinch of turmeric 1 / 2 tablespoon sugar 3 tablespoons coconut flakes 1 tablespoon almond powder salt to taste 1 tablespoon tomato paste


Fry the garlic and ginger in butter. Add the cream and yoghurt and the rest of the spices. Bring everything to a boil and add about 3 tablespoons of water and tomato paste. Bring to a boil again. Pour over the chicken roll. Fry some cashews and almonds and sprinkle over the plate. This delicious dish is ready to be served with rice.


Curry & Tandoori | Volume 11 | December 2011


The Bangladesh Cuisine  45


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