Kolkatar Rasa

Kolkatar Rasa is a traditional dish deeply rooted in the rich culinary history of Kolkata, blending influences from Mughal and Bengali cuisines. This flavorful curry is celebrated for its aromatic spices and tender meat, often prepared during special occasions and festive gatherings. The city of Kolkata, known for its diverse food culture, has perfected this dish, making it a cherished favorite among locals and visitors alike.

Ingredients

• Chicken - 1 kg, cut into pieces
• Yogurt - 200 ml
• Onion - 3 large, finely sliced
• Garlic - 5 cloves, minced
• Ginger - 2-inch piece, grated
• Tomato - 2, pureed
• Ghee - 4 tablespoons
• Turmeric powder - 1 teaspoon
• Red chili powder - 2 teaspoons
• Coriander powder - 1 tablespoon
• Cumin powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Bay leaf - 2
• Cardamom - 4
• Cinnamon stick - 1-inch
• Salt - to taste
• Water - as needed

Preparation

Marinating the Chicken

To begin with, clean and wash the chicken pieces thoroughly. In a large bowl, combine the chicken pieces, yogurt, turmeric powder, and a pinch of salt. Mix well until the chicken is well coated with the marinade. Cover the bowl and refrigerate for at least 2 hours to allow the chicken to absorb the flavors.

Preparing the Spice Mix

In a small bowl, combine red chili powder, coriander powder, and cumin powder. Set aside for later use in cooking.

Cooking Process

Curry Base

In a large pot or deep pan, heat ghee on medium heat. Add bay leaves, cardamom, and cinnamon stick. Cook for a minute until fragrant.

Add the finely sliced onions and cook until they turn golden brown. This step is crucial to bring out the sweetness of the onions and form a rich base for the curry. Stir in the ginger and garlic, and sauté for 2-3 minutes or until the raw aroma disappears.

Building the Curry

Reduce the heat and add the prepared spice mix. Stir well and add the tomato puree. Cook the mixture on low heat, stirring occasionally, until it thickens, and oil starts to separate from the masala.

Now, add the marinated chicken to the pot. Mix thoroughly to coat the chicken with the masala. Increase the heat to medium and cook the chicken for 5-7 minutes until it turns opaque.

Add water as required to achieve the desired consistency of the curry. Cover the pot and let the chicken simmer over low heat for about 30-40 minutes or until tender. Stir occasionally to avoid sticking at the bottom. Use a cooking timer to keep track of the simmering time.

Finishing Touches

Once the chicken is cooked through, sprinkle garam masala and adjust salt according to taste. Stir well and simmer for another 5 minutes before turning off the heat.

Serving Suggestions

Kolkatar Rasa is best enjoyed hot, paired with steamed rice or traditional Indian bread like naan or roti. To enhance the dining experience, serve with sides such as sliced onions, lime wedges, and a dollop of fresh yogurt.

Conclusion

This aromatic and hearty dish not only showcases the culinary prowess of Kolkata but also brings people together with its rich flavors and comforting aroma. Enjoy Kolkatar Rasa as part of a festive meal, or when the craving for something spicy and satisfying strikes.