Chicken roast by Tahiti Ahmed

Tahiti Ahmed was my neighbour when we were living in San Jose California. She is well known among her friends and family for her cooking skills. (She can cook alone for a party of 75 people, and make each item taste awesome!) We both love to connect with people, and soon became friends. She is the one who introduced my husband and me to Shutki (dried fish curry). Food often went from one household to another. Originally from Dhaka, Bangladesh, Tahiti introduced me to a different genre of Bengali cooking.

Ingredients

• Chicken pieces- 8 to 10
•  Oil or butter- 3 tbs
•  Salt- 1 ts
•  Sugar- 1 ts
•  Orange food color- 2 ts liquid
•  Red chili powder- 1 ts
•  Ginger paste-1 tbs
•  Garlic paste- 1 tbs
•  Fried onion ( Beresta)- 1 cup
•  Raisins-5
•  Dried plum ( Alubokhara)- 4
•  Mawa- 1 tbs
•  Malai/ plain yogurt/sour cream ( whisked by fork)- 1 cup
•  Garam Masala powder- 1 tbs
•  Concentrated Kewda- few dropsPreparation of Garam masala

  Few Cardamom, Cinnamon, Nut meg, Mace, Bay leaf, Siya jeera all grinded ( raw, unroasted)

   

  Preparation

• Fry all the chicken pieces on a pan with hot oil or butter.
• When both sides are golden sprinkle salt , sugar and food color.
• Add Ginger Garlic paste.
• Let the spices get cooked with chicken a bit, then add fried onion.
• Chicken dispenses water, but you can add some more if you think it’s getting dry.
• Add raisins and Alubokhara in the gravy.
• Add Garam masala powder.
• Cover the pan and let the dish cook thoroughly in medium heat.
• After 15 mins, add Mawa and the Malai or cream.
• Add few drops of Kewda before turning the stove off
•  Garnish with few split green chilies