Durga Puja Special: 2 Lip-Smacking Chicken Dishes You Can Make For Friends And Family

Don’t want to queue up at restaurants this festive season? We got chefs from around the country to share some delicious recipes.


Durga Puja is not just about meeting friends and family and going out pandal hopping. It is also about jomiye pet pujo. But are you already tired of queuing up at restaurants for some delicious dishes? Don’t worry, how about you watch Bangla TV show Rannaghar on ZEE5 and learn the recipes of some innovative dishes? That’s not enough? We have got chefs from around the country to share recipes of some of the best chicken dishes from their kitchen. Scroll down.

Bhuna Mangsho

Bhuna Mangsho: 


700 g mutton

500 g onions

300 g fresh tomato puree

100 g ginger paste

70 g garlic paste

25 g jeera powder

15 g green cardamom

3 cinnamon

8 g clove

250 g mustard oil

40 g green chili paste

3 bay leaves

40 g red chili powder

20 g turmeric powder

30 g garam masala


Heat mustard oil in a kadai. Add bay leaves, cardamom and dalchini for tempering. Add onions and sauté till they turn brown. Add ginger garlic paste, green chili paste and sauté for a few minutes. Add turmeric powder, red chili powder, Kashmiri chili powder, jeera powder and sauté till the raw flavour goes. Add mutton to this masala. Sir continuously till water starts coming out. Add some more water and cover with a lid. Simmer till the mutton becomes semi soft. Add boiled tomato puree and slit green chili. Cook till the gravy is semi thick in consistency. Sprinkle garam masala powder after putting in a bowl and add one slit green chili on top. Serve hot with luchi.

Recipe Courtesy: Chef Bhaskar Dasgupta, Senior Sous Chef, Sonar Tori, Ambuja Neotia Group


Gavran Kombdi Rassa

Gavran Kombdi Rassa:


500 g onions

50 g ginger

50 g garlic

30 g dried whole Kashmiri red chilies

6 g curry leaves

120 g fresh coconut

7 g whole cumin

5 g whole coriander

5 g whole black pepper

5 g whole garam masala

10 g garlic, chopped

100 g onions, sliced

50 g tomatoes

Salt, as per taste

1 chicken


Take 500 g onions, ginger, garlic, dried whole Kashmiri red chilies, 5 g curry leaves, fresh coconut, 5 g whole cumin, whole coriander, whole black pepper and whole garam masala and dry roast them. Make a paste out of it and preserve it. Next, heat oil, add 1 g curry leaves, 2 g cumin, chopped garlic, sliced onions, tomatoes, salt and chicken. Now roast the entire thing in the masala that was preserved for a while. Add enough water to cover the chicken and cook on a slow flame. Now remove the chicken, skim the oil and set aside. Blend the remaining gravy to give it a smooth texture. Finish with lime juice and coconut milk and add more salt if required.

Recipe Courtesy: Chef Kiran Suvarna, Le Méridien Mahabaleshwar Resort and Spa.

For more entertainment, watch Nakshi Kantha on ZEE5.