Saturday, 12 September 2015

Herbed Chicken Sukha

This is monsoon in Bengal and the most annoying part of a good monsoon is the associated damp that you face everywhere, in your wardrobe, with your bed, and specially in your pantry. If you are a good stockist like me, I am sure monsoon is a nightmare for you to keep your food storage out of moisture. Even after taking enough precautions, they gets spoiled most of the times. If you can catch them just before spoiling and want to use them quickly, what do you do? I try to do some experiment and most of the time it gives amazing results. Like this checken dish, that I have cooked on a weekend for dinner, I just reach to my storage cupboard and sprinkle some herbs in the cooking pot. The result was finger licking good. 


  • Chicken Liver, Neck, breast pieces
  • Chopped Garlic, 1 tsp
  • Grated Ginger - 1 tsp
  • Onion - 1, chopped
  • Capsicum - 1, chopped
  • Tomato - 1, chopped
  • Mixed herbs - Rosemary, Parsley - 1 tsp each
  • Cumin powder - 1 tsp
  • Paprika Powder - 1 tsp
  • Oil
  • Salt
  • Green chilli - as per taste

Heat little oil in a flat pan and add garlic and grated ginger. Fry till brown.

Then add the chopped onion, saute over high heat, then add the chopped tomato and capsicum.

Next goes the chicken pieces, mix them well with the masalas. Add the salt.

Lower the heat and let the pink color of chicken disappears. Then add all the herbs and paprika. I have added some cumin powder too.

These are the herbs that I have used.

Mix everything together, chicken will release water.

Cook till the chicken is cooked through. You may add some water during the process if it seems very dry and masalas start sticking to the pan.

Cook till the gravy thickens. Adjust the seasoning and serve immediately. A very quick recipe that tastes wonderful.

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