Bhapa Lonka Murgi - Steamed Chili Chicken

 

Steaming is one of the most popular and loved methods in the Bengali cuisine. Food is steam cooked over a low flame with a closed lid or in leaf parcels (paturi) and referred to as Bhapa which literally means steamed. Steaming technique is so popular because of how effortless it is. Marinated fish or veggies can just be put together into leaf-wrapped parcels and placed atop a pot of steaming rice. By the time the rice is done the mains is also ready with it, thereby cutting lunch or dinner prep time by half. Its quick, delicious and healthy so why not!  The technique is so popular that it goes beyond in just preparing savory dishes in Bengal. Here there is an array of sweets which use the same steaming technique and has dominated the centerstage for years now like various pitha or bhapa doi ( steamed yoghurt).

In fact entire eastern and north eastern states of India has multiple delicious steamed preparations as part of their regional dishes.  While a few might think steamed dishes might taste pretty bland is actually the other way around. Steamed dishes are healthy, delicious and every state has its own ways to add that little bit of extra zing to their steamed preparations which makes them stand out. You will find mustard paste as a defacto ingredient of most steamed savory preparations in Bengali. Now I am someone who is not a great fan of mustard paste, so I try out other options when making a bhapa. You can find some of those recipes in my blog like this - Kochu Pata Diye Macher Paturi or this Koi Macher Paturi.

This time I wanted to add a slight different flavor twist to the usual mustard paste base by adding more green chilies and a bunch of fresh coriander leaves. There are certain food experiments which turn out unexpectedly well, this was one of them. The earthy coriander flavor took the bhapa preparations several notches up. Even my mother who is a picky eater complimented on the unique flavor of the bhapa. So folks, you can give it a try when you want to relish a different kind of bhapa.

Preparation Time : 30 minutes

Marination Time : 30 minutes

Cooking Time :  15 minutes

Serves - 2 adult

Ingredients :

• Chicken Thigh (With or Without Bone) - 4
• Green Chili (Medium hot) - 5  (Adjust as per heat tolerance)
• Coriander Leaves  - 50 gm
• Mustard Seeds (ground) - 2 tsp
• Fresh Coconut - 1/2 cup (cut in small pieces)
• Ginger - 1 inch
• Garlic - 10-12 cloves (optional)
• Lemon - 1/2 
• Curd - 150 gm
• Mustard Oil - 2 tsp (adjust as per liking)
• Turmeric powder - 1/2 tsp
• Salt - To Taste
• Sugar - To Taste

Video :

Procedure:

1. Clean the chicken and make cuts on the pieces which will help the flavors to enter into the chicken pieces as they cook. 

2.  1st Marinade : Take 2 green chilies, handful of coriander leaves, salt, 1/4 lemon juice, 1/2 inch ginger, 2-3 garlic cloves and a little water in a mortar pestle and make a coarse paste.

3. Coat the chicken pieces in the first marinade and let it rest for about 30 minutes to 1 hour.

4. 2nd Marinade : To prepare the second marinade take the remaining green chilies, fresh coconut pieces, coriander leaves, garlic cloves, ginger, mustard powder, turmeric powder, salt, sugar and a little water ( 2 tbsp) and grind to a coarse paste. Now add the curd in batches and grind to a smooth thick paste ( refer to video for consistency needed)

5. Now take a steel tiffin box with tight lid and first place the marinated chicken pieces in the tiffin box. Scrape off all the remaining marinade and add as well.

6. Now add the 2nd marinade and coat the chicken pieces nicely on both sides.

7. Now add 2 green chilies on it and drizzle a generous amount of mustard oil.

8. Close the lid tightly. Now take a pressure cooker and add enough water so that the chicken can cook for at least 2-3 whistles. Place a stand and then place the tiffin box. Steam the chicken for about 2-3 whistles ( or as needed based on whether its with or without bone). After the pressure dies down let the chicken rest inside the pressure cooker for some time ( about 10-15 minutes). Once done open the tiffin box and check for the doneness of the chicken by inserting a knife.

Serve this chicken dish with rice and enjoy!