This dish was inspired by the recipe submitted by a member of Kitchen Raagas, a Bengali foodie group on Facebook. You can find the original recipe here. I followed the recipe closely, except that I used boneless & skinless chicken thighs instead of skin-on, bone-in chicken legs. For those of you who do not have access to Facebook or don't belong to the Kitchen Raagas group, the recipe is provided below.
2 lbs. boneless, skinless chicken legs
1 cauliflower, cut in florets
2 russet potatoes, cut in bite-size pieces
1/2 tsp. turmeric powder
2 tsp. Kashmiri mirch or chilli powder
2 medium tomatoes, chopped
2 large onions, chopped
Make a paste -
1 large onion, chopped
6-8 garlic cloves, chopped
2" piece ginger
2 tsp. coriander powder
4 Tbsp. vegetable oil
Salt to taste
1/4 tsp. sugar
1 bunch green onions,cut in 1" pieces
5 green chillies
- Toss cauliflower & potatoes with salt and fry until golden. Set aside.
- Wash chicken legs and dry with paper towels.
- Heat oil over medium heat, add chopped onions and fry until translucent.
- Add chicken, salt, turmeric & coriander, stir-fry until chicken is golden.
- Add paste & tomatoes and stir-fry for a few minutes.
- Turn heat down to low, cover & simmer on low heat until oil resurfaces.
- Pour hot water into pan, stir well and bring to a boil.
- Return cauliflower & potatoes to pan, add sugar, salt to taste & stir well.
- Cover & simmer on low heat until everything in pan is tender.
- Garnish with green onions & chilies before removing from heat.