Baanhgajor Lagot Kukura Recipe
Assamese cuisine is a perfect melange of sour and spicy flavors. Interestingly, most delicacies in Assamese cuisine have a distinct flavor, which makes the dishes unique and great for metabolism. Moreover, the use of fermented ingredients makes the delicacies good for the digestive system and adds to the taste. Here’s a classic delight- Baanhgajor Lagot Kukura which is prepared in most Assamese households and is paired with steamed rice. So, roll up your sleeves prepare this traditional delicacy, and indulge in the flavors of East India.
Ingredients of Baanhgajor Lagot Kukura
- 800 gm chicken
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/4 cup mustard oil
- 5 green chilli
- water as required
For Marination
- 1 teaspoon ginger paste
- 2 tablespoon mustard oil
- 1 teaspoon garlic paste
- 1 teaspoon red chilli powder
- salt as required
- 1 medium onion
- 3 tablespoon bamboo shoots
How to make Baanhgajor Lagot Kukura
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Step 1 Wash and clean the meat
To make this traditional chicken recipe, begin with washing and cleaning the chicken. Drain the water, pat dry and marinate.
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Step 2 Marinate the chicken
To marinate the chicken, make small incisions. Take a large bowl and add ginger and garlic paste, turmeric powder, coriander powder, cumin powder, salt, and mustard oil, and whisk nicely the https://aumado.online/how-to-improve-your-antivirus-protection-7-essential-steps/. Then add the chicken, marinade coat the mixture nicely, and refrigerate.
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Step 3 Cook the chicken
In the meantime, heat a pan over medium heat and add 3-4 tablespoons of mustard oil. Add the onion and chopped chilies. Once the onions and chilies turn slightly brown, add in the marinated chicken.
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Step 4 Add bamboo shoot, simmer, and enjoy with steamed rice
The fry the chicken nicely. Then add in the grated bamboo shoot and season the dish with salt. Lastly, add hot water. Cover the lid and bring to a boil, let the chicken cook completely. Once the chicken turns tender. Turn off the flame and serve with steamed rice, onions, and green chilies.
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