Steamed bhapa dishes of hilsa, prawns or chhana are familiar in Bengali kitchens. Chicken can be cooked the same way, with less time and fewer ingredients, and the result is relatively light. Kolkata's Ei Samay has published a simple recipe.
Ingredients: 500 g boneless chicken, 3 tablespoons poppy seed paste, 2 tablespoons mustard paste, 5-6 green chillies, 1 tablespoon cashew paste, 1 teaspoon chilli powder, 1 tablespoon turmeric, 2 tablespoons yoghurt, 200 g chopped onion, 1 teaspoon garlic paste, 2 tablespoons mustard oil, and salt and sugar to taste.
First grind the mustard, poppy seeds, cashews and green chillies with a little water. Whisk the yoghurt in a bowl and stir in the chilli powder, turmeric, salt and mustard oil, then the ground paste. Coat the chicken in this mixture and leave it for half an hour.
Heat oil in a pan and lightly fry the onion and garlic paste, then add the marinated chicken and mix well. Pour it into a bowl, set the bowl inside a pressure cooker with a little water, and cook for two or three whistles. The bhapa chicken is ready.
Serve with hot rice or pulao.
The recipe is from Ei Samay's lifestyle section, Kolkata.
Source: Ei Samay
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