The diversity of Bengali cuisine can be attributed to two sects which make up the Bengali community- the Ghotis and the Bangals. This actually originated from 1947 when people belonging to Hindu community migrated from East Pakistan ( now known as Bangladesh) to West Bengal and were known as Bangals. The Ghotis are the natives of West Bengal. Ghoti and Bangal cuisine differ in flavor and spices. Bangals use a lot more spices and chillies while the Ghotis love sweet in their food. My mom is a Ghoti while her best friend and my very dear Jethi(Aunty) is a Bangal. So it is quiet fun when both cook. Amazing part is both of them enjoy each other's food and even learn. So I actually learnt heirloom recipes like Macher Tok (Sour Fish Curry) from my mom and the Chittagong Chicken recipe from my Jethi.This chicken recipe is usually dry and spicy but you can make it a curry by adding some water while cooking. This goes well as a side dish with rice or any flatbread.
I tried this recipe thrice and earned lots of love from my family and friends! Thanks Antara! Everyone loved that coriander seed flavor! :heart:
looks amazing..thanks for sharing this authentic recipe with all of us
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