Tag: chicken

Country Chicken Curry

Country Chicken Curry

Being from a Bengali household, Sunday lunch was a meaty affair all throughout. We would have mutton and chicken on alternate weeks. With time, mom and dad’s diet restrictions increased and with that, the mutton consumption declined quite drastically. Sunday lunch became hella boring. That’s […]

Maple Paprika Roasted Chicken with Curd Dip

Maple Paprika Roasted Chicken with Curd Dip

The dish might look and sound really fancy, but joke’s on you, cause it just tastes fancy! Making it is super simple with only a few ingredients. The intense, sweet and spicy chicken, when dipped in that cool and refreshing curd dip can only mean […]

Lapchi Kai Chicken

Lapchi Kai Chicken

Lapchi Kai Chicken

Being a foodie in Kolkata, you are bound to know and enjoy the small unpopular eateries in the city. Once you get hold of these hidden gems, there’s no coming back. A few years back, I got to know of a certain eatery in Chandni Chowk through one of my friends. Right opposite E-Mall, “Crystal Chimney” is the name of this tiny place with only 12 seats available at a time I guess. Now right from the first day, we only had Chicken Thai Rice and Lapchi Kai. We never had to order anything else, such is the love for this particular dish. I would really recommend this place and the Lapchi Kai. Here I tried to recreate the dish, and came as close as possible. So do give this “flavor bomb” a try.


1 chicken breast

3 cloves of garlic

1 red chili

5 green chilies chopped

1 medium size onion diced

1 lemongrass chopped

6 lime leaves torn

2 tsp light soy sauce

1 tbsp of dark soy sauce

1 tsp cooking wine

Half a beaten egg

2 tbsps of corn flour

4 tbsps of flour

2 tsp black pepper powder

2 tsp of sugar



Butterfly the chicken wings and cut into 3 inch long pieces.

Marinade the chicken with the egg, rice wine, black pepper powder and 2 tsp salt.

Cover the chicken and marinade for 2 hours in the fridge. (At least for an hour)

In a bowl mix the corn flour and flour, season with salt and pepper and pour the marinated chicken.

Rub each chicken in the flour so that each piece has a good coating.

Deep fry the chicken in vegetable oil.

In a mortar and pestle, pound the garlic and red chili with a pinch of salt into a coarse paste.

Heat oil in a wok, add the onion and sauté.

Add the paste and lemongrass and stir thoroughly.

Add the chicken, green chilies and torn lime leaves.

Add light soy sauce, dark soy sauce, vinegar and sugar and mix well.

When everything in the wok is mixed completely, check seasonings and serve hot.

This chicken is full of flavors, it is crispy af, has the heat from the chilies and the fragrance from the lemongrass and lime leaves.