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Koldil Chicken: A Taste of Assam in Your Kitchen, Yaar!

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Chef Curry Do’pyaza

Koldil Chicken: A Taste of Assam in Your Kitchen, Yaar!

Namaste and Aadaab to all my favorite foodies! Chef Curry Do’pyaza here, ready to spice up your life with a recipe that’s close to my heart: Koldil Chicken!

For my Assamese friends, “Joi Aai Axom!” This dish is a celebration of flavors from the beautiful state of Assam, India.

Koldil Chicken is a beautiful dish often made during Bohag Bihu (the Assamese New Year), family gatherings, and even just on a cool, breezy evening when you crave something comforting and unique. It’s a dish that brings people together, sharing stories and laughter over a delicious meal.

A Little History Lesson, My Doston!

“Koldil” translates to “banana flower” in Assamese. This dish beautifully marries the slightly bitter, yet subtly sweet taste of banana flower with succulent chicken. It’s a traditional recipe passed down through generations, a testament to the ingenuity of Assamese cuisine in using every part of the plant!

Let’s Get Cooking!

Preparation Time: 25 minutes
Cooking Time: 40 minutes

What You’ll Need (Ingredients):

  • 500g Chicken, cut into medium-sized pieces
  • 1 large Koldil (Banana Flower), finely chopped
  • 2 medium sized Pyaaz (Onions), finely chopped
  • 1 inch Adrak (Ginger), grated
  • 4-5 Lahsun (Garlic) cloves, minced
  • 2-3 green chillies, slit lengthwise
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • ½ teaspoon Jeera Powder (Cumin Powder)
  • ½ teaspoon Garam Masala
  • 2 tablespoons Sarson ka Tel (Mustard Oil)
  • Salt to taste
  • Fresh Dhaniya (Coriander Leaves) for garnish
  • 1/2 cup water

Step-by-Step Instructions:

  1. Prep the Koldil: This is the most important step! Finely chop the banana flower. Soak it in water mixed with a little turmeric powder for about 15 minutes. This helps reduce the bitterness. Squeeze out the water completely before using.
  2. Sizzle the Aromatics: Heat mustard oil in a kadai (wok) or a deep pan. Once the oil is hot, add the chopped onions and green chillies. Sauté until the onions turn a lovely golden brown.
  3. Ginger-Garlic Magic: Add the grated ginger and minced garlic. Sauté for another minute until you get that beautiful, fragrant aroma.
  4. Spice it Up: Add turmeric powder, coriander powder, and cumin powder. Sauté for a minute, stirring constantly, to prevent the spices from burning.
  5. Chicken Time: Add the chicken pieces and salt. Sauté well until the chicken is lightly browned on all sides.
  6. Koldil Ka Kamaal: Add the chopped banana flower. Mix well, ensuring the chicken and banana flower are coated with the spices.
  7. Simmer and Cook: Add ½ cup of water, cover the pan, and let it simmer on low heat for about 30-35 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  8. Garam Masala Touch: Sprinkle garam masala and mix well. Cook for another 2-3 minutes.
  9. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice or roti.

Chef Curry’s Tips for Best Results:

  • Banana Flower is Key: Don’t skip the soaking step for the banana flower! It really helps reduce the bitterness.
  • Mustard Oil Matters: Mustard oil gives this dish its authentic flavor. Don’t substitute it unless absolutely necessary.
  • Low and Slow: Cooking on low heat allows the flavors to meld beautifully. Patience is your friend here!

Cooking it Your Way:

  • Pressure Cooker: If you’re short on time, you can cook this in a pressure cooker. After sautéing the chicken, add 1 cup of water and pressure cook for 2-3 whistles.
  • Slow Cooker/Crockpot: For a truly melt-in-your-mouth experience, try this in a slow cooker. Cook on low for 6-8 hours.
  • Gas/Induction Stove: Follow the recipe as is.
  • Oven/Air Fryer/Microwave: Not recommended for this recipe.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 30-35g
  • Carbohydrates: 15-20g
  • Fat: 20-25g

Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.

Serving Suggestions:

  • Serve hot with steamed rice or roti.
  • A side of dal (lentils) and a simple vegetable dish complements this dish beautifully.
  • A dollop of yogurt (dahi) can provide a cooling contrast to the spices.

Time to Cook, Mere Yaar!

So there you have it! Koldil Chicken, a taste of Assam that you can create in your own kitchen. Try this recipe at home, and share the deliciousness with your friends and family. Let me know how it turns out! Happy cooking!