Chicken bata or murgi bhorta

Lock down life or life in its normal state gets to witness an abundance of the humble favoured bird. Not only in your's but almost every household. The reason being, it takes less time to cook for sure, moreover acts as a good vehicle to carry forward most flavors as well. Inexpensive, packed with protein essentials and the last one being it's photogenic nature.

For us, humble hyanglas, when a tons of options: Asian preps to well known Indian recipes or the hearty light continental adornments become boring, it's advisable to unearth the jewels of tradition hidden in the stories of grannies and mommies. Luckily for me, I had eaten this at a city restaurant, specializing in cuisine of Opar Bangla or undivided East India ( my roots Read more about it in my Borishli Murgi post). On any given bad mood day, a bowlful of this can not only spin my mood back to its hay days, I can vouch to polish off a big plateful of rice. So can you!! And now that we found ourselves locked up, hence this had to be prepared at home. Here it is!!!

1. Wash, clean and chop up 200 gm boneless chicken into tiny cubes.
2. Heat a pan and add in about 3 tbsp mustard oil. To this oil add in 1 medium onion, fine chopped with a pinch of salt. Once they turn translucent add in the ginger garlic paste & cook till the raw smell disappears.

3. Time to add in spies: 2 chopped green chili + 1/2 tsp turmeric powder + 1 tsp red chili powder +  2 tbsp coriander powder + 1 tsp cumin powder + 2 tbsp water & fry along with the onions till they are not raw anymore, for about a minute.

4. Once the aroma of the cooked spices comfort you, add in the chicken cubes, and stir well to combine with the spices. Add in about 1/3 rd cup of water along with some salt. Cook till the chicken pieces are tender and tender ad cooked through & almost all the liquid from the pan has evaporated.

5. Throw in a generous handful of chopped coriander + juice of half a lime+ i/2 tsp sugar ( to balance)+ sprinkle of garam masala powder and give a good stir. Reduce the flame and continue to cook till oil appears on the sides of the pan. Take it off the hob and cool.

6. Whiz the chicken and other components of the pan in a mixer, into a smooth paste. Scrape out the last bit of it in a bowl.

7. Heat another pan and add about 1/2 cup of pungent mustard oil & 3/4 tsp nigella seeds +  2 broken dry red chilies+ 2 cloves of garlic, chopped. Once they start to sizzle add the chicken paste back to the pan. Mix and it's done !!

8. I had it with rice, piping hot steamed rice, followed by a peaceful siesta!! Life is good, for some, and I have a lot to be thankful for.

This recipe doesnt call for any more pointers at all. Simple s it is, and teh inherent spices weaving their magic making the gastronomical tradition of opar Bangla or undivided East India a new a regular in mine and your kitchen for sure. This can be a superb spread for sandwiches as well as a stuffed omelette served with some nice simple salad can be a killer one. A meal in itself.

Now why did I mention pate? You got me right, I will surely use this the same way next time I have my friends over for a party or small gathering. i think the spicy kick of the chicken paired with a crusty slice of bread will be best friends with the topple of choice. Do you have any thoughts other than whats mentioned? I am all ears!!