If you’re looking to try something unique and delicious from the heart of Assam, the Chicken with Bamboo Shoots recipe, or Baanhgajor Lagot Kukura, is a perfect choice. This recipe blends tender chicken with the earthy aroma of bamboo shoots, creating a flavorful and aromatic dish that is truly distinctive. Assamese cuisine is known for its simplicity and the use of locally-sourced ingredients that bring out a range of flavors, and this dish is a prime example. Here’s how to prepare this authentic Assamese recipe at home.
What is Baanhgajor Lagot Kukura?
Baanhgajor Lagot Kukura is a traditional Assamese chicken curry made with fresh or fermented bamboo shoots. Bamboo shoots are a staple in Assamese cuisine and add a unique, slightly tangy taste to the dish. The chicken is slow-cooked with spices, herbs, and bamboo, resulting in a balanced, savory curry with earthy and mildly sour notes. The use of bamboo shoots also gives this curry a distinct texture and aroma that sets it apart from other chicken dishes.
Ingredients You’ll Need
To make Baanhgajor Lagot Kukura, you’ll need the following ingredients:
Main Ingredients
- 500 grams of chicken (preferably with bones for added flavor)
- 100 grams of bamboo shoots (fresh or fermented, sliced thinly)
- 2 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 3-4 green chilies, slit lengthwise
- 2-3 bay leaves
- 1 tablespoon mustard oil (adds authentic Assamese flavor)
Spice Mix
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- Salt to taste
Fresh Herbs and Garnish
- A handful of fresh coriander leaves, chopped
Step-by-Step Preparation
Step 1: Prepare the Bamboo Shoots
- If you’re using fresh bamboo shoots, rinse them thoroughly under water to remove any bitterness. Parboil the bamboo shoots in boiling water for 10-15 minutes, then drain and set aside. This step is important to soften the bamboo and mellow its flavor.
- If you’re using fermented bamboo shoots, rinse and drain before use. The fermentation adds an extra depth of flavor to the curry.
Step 2: Marinate the Chicken
- In a bowl, add the chicken pieces, turmeric powder, salt, and a little mustard oil. Mix well and let the chicken marinate for about 15 minutes. This helps the chicken absorb the spices and become more flavorful.
Step 3: Cook the Spices
- Heat mustard oil in a heavy-bottomed pan or kadhai until it begins to smoke slightly. This step is key in Assamese cuisine as it reduces the pungency of the oil.
- Add the bay leaves and green chilies, letting them sizzle and release their aroma.
- Add the chopped onions and cook until they turn golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.
Step 4: Add Chicken and Bamboo Shoots
- Add the marinated chicken pieces to the pan. Stir well, allowing the chicken to cook and absorb the flavors of the onions and spices.
- Add the bamboo shoots, coriander powder, cumin powder, and black pepper powder. Stir everything together and cook for 5-7 minutes on medium heat, allowing the flavors to blend.
Step 5: Simmer the Curry
- Add 1 to 1.5 cups of water to the pan, depending on how thick you want the curry. Cover the pan and let the curry simmer on low heat for 20-25 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
- Adjust salt and spice levels if needed. The curry should have a balanced flavor with a mild tanginess from the bamboo shoots.
Step 6: Garnish and Serve
- Once the chicken is cooked, remove from heat and garnish with fresh coriander leaves. Serve Baanhgajor Lagot Kukura hot with steamed rice for a wholesome Assamese meal.
Tips for Making the Best Baanhgajor Lagot Kukura
- Choose Fresh Bamboo Shoots: Fresh or high-quality fermented bamboo shoots make a big difference in the flavor. If possible, get bamboo shoots from a local Asian or specialty store.
- Mustard Oil Adds Authenticity: Using mustard oil is crucial to bring out the authentic Assamese flavor, but if unavailable, you can substitute with another oil, though the taste may vary.
- Marinate for Better Flavor: Marinating the chicken with turmeric and salt adds depth to the flavor and makes the chicken tender and juicy.
- Cooking Low and Slow: Assamese dishes often require slow cooking, which allows the spices and bamboo shoots to impart their flavors into the chicken. Take your time to ensure the curry is rich and flavorful.
Health Benefits of Bamboo Shoots
Bamboo shoots are low in calories and high in fiber, making them a healthy addition to your diet. They’re also a source of potassium, vitamins, and antioxidants, which support overall health. In traditional Assamese cuisine, bamboo shoots are valued for their digestive benefits and unique taste.
Why Try Baanhgajor Lagot Kukura?
Chicken with bamboo shoots is a dish that offers an exciting twist to everyday chicken curries. Its earthy flavors, combined with the slightly tangy and aromatic bamboo, make it a memorable culinary experience. Whether you’re familiar with Assamese cuisine or trying it for the first time, Baanhgajor Lagot Kukura is an excellent recipe to explore the diversity of India’s regional flavors.
Enjoy the rich, authentic taste of Assamese cooking with this recipe! Baanhgajor Lagot Kukura pairs beautifully with rice and a side of Assamese greens (xaak), completing a traditional meal that’s sure to be a hit with your family and friends. Give it a try, and savor the flavors of Assam!
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