Book-A-Table is a monthly book-themed supper club run by 2 sisters, Kriti and Shachi Srivastava. Every month, we pick a book, and bring it to life in our home through food, drinks, and decor. We decided to do this because we are big readers and big eaters, and this is just a natural collision of the worlds we inhabit and love.
Our next event is on the 9th of May, where we celebrate the great modern Indian novel, A Suitable Boy by Vikram Seth. The food on the table is inspired by the cuisines of Awadh and Bengal, which comprise of the world of the book. Amongst the dishes we’re serving is Meenakshi Chatterjee’s Daak Bangla Chicken, a dish which came to exist because of British officers posted in remote circuit houses along the railway route, prepared by local chefs for English officers. We think this is what Meenakshi would serve her husband Arun’s colleagues if they came over for dinner!
Ingredients
For the Marinade:
- 1 whole chicken, cut into bone-in pieces
- 3 tbsp Gramiyaa Wood Cold Pressed Mustard Oil
- 4 tbsp plain yoghurt, whisked
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp salt
For the Curry:
- 4 tbsp Gramiyaa Wood Cold Pressed Mustard Oil (for cooking)
- 3 large onions, finely sliced
- 2 tomatoes, roughly chopped
- 6 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 3 hard-boiled eggs, peeled and halved
- ½ cup water or chicken stock
- 1 tsp Kashmiri red chilli powder (remaining)
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp salt (remaining)
- ½ tsp sugar
Whole Spices:
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick (2-inch)
- 6 black peppercorns
To Garnish:
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp Gramiyaa Wood Cold Pressed Mustard Oil (optional, drizzled raw at the end)
Method
1. Marinate the chicken
Score the chicken pieces with a knife. Combine 3 tbsp Gramiyaa mustard oil, yoghurt, ½ tsp turmeric, 1 tsp chilli powder, and ½ tsp salt. Coat the chicken well, cover, and marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Smoke the Gramiyaa mustard oil
Heat 4 tbsp Gramiyaa cold pressed mustard oil in a heavy-bottomed pot or kadhai over high heat until it just begins to smoke lightly. Remove from heat for 30 seconds, then return to medium heat.
3. Bloom the whole spices
Add bay leaves, cardamom, cloves, cinnamon, and peppercorns to the hot oil. Fry until fragrant and sizzling, about 45 seconds.
4. Caramelise the onions
Add the sliced onions and fry on medium heat, stirring regularly, until they turn deep golden-brown. Do not rush this step — it takes 15–20 minutes and is the foundation of the gravy's flavour.
5. Build the masala
Add garlic and ginger and fry for 2 minutes. Add tomatoes and cook until they break down completely and oil begins to separate, in about 8–10 minutes. Add the remaining chilli powder, coriander powder, cumin powder, and turmeric; stir well and cook for another 2 minutes.
6. Sear the marinated chicken
Increase heat to medium-high. Add the marinated chicken pieces and sear on all sides until lightly browned and the masala coats them well, about 8–10 minutes.
7. Slow-cook the curry
Add water or stock, sugar, and remaining salt. Stir, bring to a boil, then reduce heat to low. Cover tightly and simmer for 35–40 minutes until the chicken is completely tender and oil floats to the surface.
8. Finish with eggs and garam masala
Uncover, add the halved hard-boiled eggs cut side down, nestled into the gravy. Sprinkle garam masala over the top. Simmer uncovered for a final 5 minutes to thicken the gravy slightly and warm the eggs through.
9. Rest and garnish
Turn off the heat and let the curry rest for 5 minutes. Garnish with fresh coriander. Optionally drizzle 1 tbsp of raw Gramiyaa cold pressed mustard oil over the finished dish for an extra aromatic punch.
Serve with rice or dinner rolls!
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