Cooking

IIE DIGITAL: Chicken and banana blossom may sound like an unusual pairing, especially to many Bengali food lovers, but this unique combination is a much-loved delicacy in parts of Northeast India. Popular chef Sanjeev Kapoor recently shared the recipe of this regional speciality, which is traditionally prepared in Assam.

The dish features finely chopped mocha (banana blossom) cooked slowly with tender chicken and a blend of aromatic spices, creating a rich and earthy flavour. Served best with hot steamed rice, this comforting preparation reflects the diverse culinary traditions of Northeast India and the creative use of local ingredients.

To prepare the dish, the banana blossom is cleaned, finely chopped and soaked in salted water mixed with a pinch of turmeric to remove its bitterness. Meanwhile, mustard oil is heated and flavoured with whole spices like cardamom, cloves, cinnamon and bay leaf. Chopped onions and dry chillies are added and cooked until golden, followed by ginger-garlic paste.

The chicken pieces are then added and cooked on high heat before being slow-cooked with turmeric, coriander powder, cumin powder and garam masala. The prepared banana blossom is squeezed to remove excess water and mixed with the chicken along with salt and some warm water.

The curry is cooked covered on medium heat until the flavours blend together and the consistency turns thick and well-coated rather than watery. Finally, coriander stems are added for a fresh aroma before serving this traditional Assamese-style chicken and banana blossom dish with warm rice.