If you are interested in exploring the local cuisine of India, Baanhgajor Lagot Kukura (Chicken Bamboo Shoots) is a dish you should definitely try. This iconic Assamese recipe features tender chicken cooked with bamboo shoots or baanhgajor, which imparts the aromatic, salty and slightly spicy flavours typical of Assam.
The dish is deeply rooted in the Assamese tradition and is loved for its combination of wholesome ingredients and rich flavours. In this blog, we will tell you about the origin of Baanhgajor Lagot Kukura, its health benefits and how you can prepare this Assamese delicacy at home.
What is Baanhgajor Lagot Kukura?
Baanhgajor Lagot Kukura, which means “bamboo shoot chicken” in Assamese, is a popular dish in Assam. Bamboo shoots, or baanhgajor, are known for their distinctive sour and earthy taste, making them a staple in many Assamese dishes. Combined with chicken, the spiciness of the bamboo shoots balances the rich, savory flavor of the meat, creating a dish that is both satisfying and full of character.
In Assamese households, this dish is a regular favorite, especially during the monsoon season, when bamboo shoots are in abundance. The fermentation of the sprouts enhances their aromatic flavor and makes them perfect for hearty curries like Baanhgajor Lagot Kukura.
Ingredients for Baanhgajor Lagot Kukura
To make this flavorful Assamese dish, you’ll need:
- Chicken – 500 grams (cut into medium pieces)
- Fermented bamboo shoots (baanhgajor) – 4-5 tablespoons (you can find them in local markets or Asian stores)
- Onions – 2 medium (thinly sliced)
- Garlic – 1 tablespoon (crushed or minced)
- Ginger – 1 tablespoon (crushed or minced)
- Green chilies – 4-5 (slit)
- Mustard oil – 3-4 tablespoons (for authentic Assamese flavor)
- Turmeric powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – to taste
- Coriander leaves – for garnish
How to Make Baanhgajor Lagot Kukura: Step-by-Step Recipe
1. Preparation
Start by marinating the chicken pieces with salt and turmeric powder. Set aside for 15-20 minutes to let the chicken absorb the flavors.
2. Heat the Mustard Oil
In a large kadhai or wok, heat mustard oil until it starts to smoke. Once the oil is hot, reduce the heat to medium and let it cool down slightly before adding the ingredients. This step helps eliminate the sharpness of mustard oil, which is crucial for Assamese cooking.
3. Fry the Onions and Spices
Add the sliced onions to the oil and sauté them until golden brown. Add the crushed ginger and garlic, and cook for another minute until the raw smell goes away.
4. Add the Chicken
Add the marinated chicken pieces to the kadhai. Fry the chicken on medium heat until it turns slightly golden on the edges. Stir occasionally to ensure even cooking.
5. Add the Bamboo Shoots (Baanhgajor)
Once the chicken is halfway cooked, add the fermented bamboo shoots (baanhgajor) to the pan. Mix well so that the bamboo shoots blend with the chicken and spices.
6. Add Spices and Green Chilies
Next, add cumin powder, coriander powder, and the slit green chilies to the pan. Mix thoroughly, ensuring that the chicken and bamboo shoots are well-coated with the spices.
7. Simmer and Cook
Lower the heat and cover the kadhai. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together. You can add a splash of water if you want a more gravy-like consistency, but the dish is traditionally prepared with minimal gravy.
8. Garnish and Serve
Once the chicken is fully cooked and the bamboo shoots have softened, garnish the dish with freshly chopped coriander leaves. Serve hot with steamed rice for a perfect traditional Assamese meal.
Why Baanhgajor Lagot Kukura is Special
- Unique Flavor Combination: The fermented bamboo shoots add a distinctive tanginess to the dish, perfectly balancing the richness of the chicken. The bold flavors are enhanced by the mustard oil and spices, giving the curry a complex and earthy taste.
- Health Benefits: Shoots are packed with essential nutrients. They are rich in fiber, antioxidants, and vitamins such as A and B6, which contribute to better digestion and overall health. Chicken adds protein, making this dish both flavorful and nutritious.
- Cultural Importance: Baanhgajor Lagot Kukura is a dish deeply rooted in Assamese culture. The use of bamboo shoots is common in rural Assam, where bamboo grows abundantly. It’s a dish that showcases the resourcefulness and ingenuity of Assamese cooking, where local, easily accessible ingredients are transformed into culinary masterpieces.
Tips for Making the Best Baanhgajor Lagot Kukura
- Use fermented bamboo shoots: If you want an authentic taste, opt for fermented shoots, which have a deeper, tangier flavor than fresh ones. You can easily find them at specialty stores or make them at home.
- Adjust the tanginess: If you’re new to bamboo shoots, you can adjust the amount to suit your taste. Start with a smaller quantity and increase it based on how much tang you prefer.
- Cook with mustard oil: To truly capture the essence of Assamese cuisine, mustard oil is a must. It imparts a sharp, nutty flavor that elevates the dish.
Health Benefits of Bamboo Shoots
In addition to their unique flavor, bamboo shoots are a real goldmine when it comes to nutrition. They are low in calories and high in fiber, which aids digestion. Bamboo shoots are also rich in antioxidants, which help fight oxidative stress and boost the immune system. The vitamins and minerals in bamboo shoots, including potassium and phosphorus, contribute to heart health and strong bones.
Final Thoughts
Baanhgajor Lagot Kukura (Chicken Shoots) is a beautiful representation of Assamese cuisine. The special combination of fermented bamboo shoots and chicken makes for a delicious, aromatic and nutritious dish. Whether you are looking to explore the local cuisines of India or just want to try something new, this recipe is sure to win your heart and palate.
So, gather your ingredients and try this traditional Assamese recipe. You can enjoy a healthy and delicious meal that brings the taste of Assamese culinary heritage right to your plate.
FAQs
1. Can I use fresh bamboo shoots instead of fermented ones? Yes, you can use fresh bamboo shoots, but fermented bamboo shoots offer a more tangy flavor that’s key to the traditional taste.
2. Where can I find fermented bamboo shoots? Fermented bamboo shoots can often be found in Asian or Indian specialty stores. If you can’t find them locally, you can also buy them online.
3. What side dishes go well with Baanhgajor Lagot Kukura? This dish pairs perfectly with plain steamed rice. You can also enjoy it with roti or Assamese sticky rice for an authentic experience.
4. Is Baanhgajor Lagot Kukura spicy? The level of spice in the dish can be adjusted to your liking. The addition of green chilies gives it a mild to medium level of heat, but you can add more chilies for extra spice.
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