Bhojpuri Chicken Masala

Ingredients

In this adaptation of the original Southern American Country Captain dish to Bhojpuri cuisine, we replace the traditional bell peppers and raisins with a blend of aromatic Indian spices. The use of yogurt as a marinade and the addition of ginger and garlic in the gravy are typical of Bhojpuri cuisine. The dish is also spicier compared to the original, as Bhojpuri cuisine is known for its love of bold flavors and heat. We alse have the original recipe for Country Captain, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 tomatoes, pureed 3 tomatoes, pureed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with yogurt, ginger, garlic, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the marinated chicken along with the marinade. Stir well to coat the chicken with the onion-tomato mixture.
6. 6.
   Cover the pan and cook on medium-low heat for about 20 minutes or until the chicken is cooked through, stirring occasionally.
7. 7.
   Add red chili powder, coriander powder, and garam masala. Mix well and cook for another 5 minutes.
8. 8.
   Adjust salt and spice levels according to your taste.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cleaned and pat dry before marinating to enhance the flavors.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Ginger and garlic — Freshly grated ginger and minced garlic provide the best flavor. Adjust the quantity according to your preference for a stronger or milder taste.
• Green chilies — Adjust the number of green chilies according to your spice tolerance. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of kasuri methi (dried fenugreek leaves) towards the end of cooking.
• If you prefer a thicker gravy, blend a handful of cashews with water and add it to the curry.
• Adjust the spice levels by increasing or decreasing the amount of red chili powder according to your preference.
• To save time, you can marinate the chicken overnight in the refrigerator for even more flavorful results.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Bhojpuri Chicken Masala hot with steamed rice or freshly baked naan bread. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the Bhojpuri Chicken Masala in a deep serving dish, allowing the vibrant red color of the curry to shine through. Garnish with a sprinkle of fresh cilantro leaves for an appealing visual contrast.