Friday, February 24, 2012

Bengali chicken wraps

As I  continue to putter my around Calcutta before striking out on the GTR, I thought it would be good to fill up on some Bengali street food. I made these partly with Carmela in mind, although I should confess that she found them a little too spicy.

6 tbsps vegetable oil
1 tsp cumin seeds
3 onions, thinly sliced
2 tsps minced ginger
1 tsp minced garlic
1 tsp chilli powder
2 tsps ground coriander
1/2 tsp turmeric
1/2 tsp salt
1 kg boneless chicken thigh meat (or breast), sliced thinly
1/2 tin of chopped tomatoes
200 ml water
1 tsp garam masala
2 tbsps chopped fresh coriander


  1. Heat the oil in a large frying pan. When hot, add the cumin seeds, allow them to pop, then add the onions and fry until golden.
  2. Add the ginger and garlic, fry for another 30 secods, then add the chilli, ground coriander, turmeric and salt, and fry for a few seconds.
  3. Add the chicken, stir well so it is coated with spicy onion mixture and fry for a few minutes. Add the tomatoes and the water, and cook on a medium heat, stirring frequently, until the chicken is cooked.
  4. Sprinkle over the garam masala and fresh coriander.
  5. Serve on a freshly made egg paratha (or a shop-bought alternative!)

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