My Recipies

Chicken Teheri

Authentic Old Dhaka Chicken Tehari Recipe

MASTERCLASS: OLD DHAKA STYLE CHICKEN TEHARI

An authentic Bengali Tehari relies entirely on the sharp bite of mustard oil, the fragrance of short-grain aromatic rice, and a specific balance of nutmeg and mace. Do not use turmeric or heavy red chili powders; the color should remain pale and the heat must come purely from whole green chilies.

YIELD: 4-6 Servings
PREP TIME: 20 minutes
COOK TIME: 45 minutes

INGREDIENTS

The Chicken Foundation:
750g Chicken, bone-in, cut into small 1.5-inch bite-sized pieces
60ml (1/4 cup) Pure Mustard Oil (Kachi Ghani)
60ml (1/4 cup) Neutral Vegetable Oil
150g (1 cup) Red Onions, finely sliced
2 tbsp Ginger Paste
1 tbsp Garlic Paste
60g (1/4 cup) Plain Yogurt, completely smooth/whisked
1 tsp Black Peppercorns, freshly crushed
1/4 tsp Nutmeg Powder (Jaiphal)
1/4 tsp Mace Powder (Javitri)
2 Cloves
4 Green Cardamoms
2 Cinnamon Sticks (1-inch each)
2 Bay Leaves
1 tsp Granulated Sugar
Kosher Salt, to taste
5 Dried Prunes (Alubokhara), optional but traditional

The Rice & Steaming (Dum):
400g (3 cups) Kalijira or Chinigura Rice (substitute with premium Basmati only if unavailable)
2 tbsp Extra Mustard Oil
1.1 Liters (4.5 cups) Warm Water
120ml (1/2 cup) Whole Liquid Milk
8 to 10 Whole Green Chilies (do not slit or pierce if you want aroma without intense heat)
1 tbsp Clarified Butter (Ghee)
1 tsp Premium Kewra Water

METHOD

1. Rice Preparation
   Wash the aromatic rice repeatedly until the water runs completely clear of starch. Soak in cold water for exactly 30 minutes. Drain through a fine-mesh colander and let it air-dry for at least 15 minutes before cooking.
2. Build the Chicken Base
   In a heavy-bottomed, wide copper or aluminum pot (degchi), combine the mustard oil and vegetable oil. Bring to high heat until the mustard oil smokes slightly to mellow its raw bitterness. Drop in the bay leaves, cardamoms, cloves, and cinnamon. Flash-fry for 30 seconds until the spices bloom. Add the sliced onions and sauté continuously until uniformly translucent and pale golden.
3. Cook the Protein
   Introduce the ginger and garlic pastes alongside a splash of water to prevent scorching. Sauté for 3 minutes until the raw aroma dissipates. Toss in the chicken pieces and salt. Sear the meat on high heat for 6-7 minutes, turning frequently until the exterior turns opaque and seals in the juices. Reduce heat to medium-low. Add the whisked yogurt, sugar, crushed black pepper, nutmeg, mace, and prunes. Cover tightly and simmer in its own juices for 15-20 minutes until the chicken is tender and a thick layer of flavored oil separates to the top.
4. Separate the Elements
   Using a slotted spoon, extract the chicken pieces from the pot and set aside in a warm bowl. Tilt the pot and ladle out 3 to 4 tablespoons of the separated oil from the surface. Leave the remaining thick, concentrated onion-spice gravy in the bottom of the pot.
5. Toast the Grains
   In a separate wide pot, heat the reserved skimmed oil along with 2 tablespoons of fresh mustard oil. Add the drained rice. Sauté gently on medium heat for 4 minutes. The grains must look translucent, glossy, and make a distinct crackling/sand-like sound when moved.
6. Liquid Integration
   Pour the warm water, liquid milk, and a measured pinch of salt into the toasted rice. Bring to a rapid, rolling boil. Allow the water to evaporate on high heat until it reaches the level of the rice grains (the rice should look like a wet sponge, roughly 70% cooked).
7. Assembly & Dum
   Immediately reduce the heat to the lowest possible setting. Pour the reserved chicken pieces and all the thick gravy over the rice. Add the whole green chilies, scatter the ghee, and drizzle the kewra water across the surface. Using a flat spatula, gently fold the meat into the rice from the sides of the pot to distribute evenly without breaking the delicate grains.
8. The Final Steam
   Seal the pot immediately. Place a layer of aluminum foil under the lid to ensure a perfect, airtight seal. Place the pot over a heavy iron skillet (tawa) if your stove heat is uneven. Let it steam on Dum for exactly 20 minutes.

Turn off the heat. Do not open the lid. Let the residual heat settle for 10 minutes. Uncover, fluff gently with a fork from the edges, and serve piping hot.