Tag Archives: chicken

Sunga Chicken – Chicken cooked in bamboo tube

Mainly because of its availability , bamboo has been an integral part of the Assamese culture for quite a long time . Used not only as a building material , but also as food and in this case , as a utensil to cook chicken , it has a variety of uses . Sunga in Assamese means a hollow cylinder , and in this case the hollow cavity of the bamboo stem . This article is about how we can cook delicious chicken in the cavity of bamboo – sunga chicken !!

sunga chicken - chicken cooked in bamboo cavityPicture courtesy : Buddha Saikia

I love chicken . I would eat chicken fingers on Thanksgiving if it was socially acceptable . ~ Todd Barry

Ingredients :
  1. One kg Chicken ( cut into small pieces ) .
  2. About 50 grams each of fresh ginger and garlic .
  3. Two – three large onions .
  4. One large tomato .
  5. Green chilies according to taste .
  6.  Salt and black pepper .
  7. Fresh coriander leaves for garnish .
  8. Little mustard oil .
  9. One lemon .
  10. Three stems of edible type bamboo ( about 1.5 to 2 feet length , with a node intact at one end) .
 Procedure :

Make a paste of the coriander leaves , ginger , garlic , tomato , onions and chillies in a grinder . Marinate the chicken in this paste along with grated or pickled bamboo shoot ( if you like ) . Then add the salt and black pepper according to your taste  . Also add about two teaspoons of mustard oil and few drops of lemon juice to the chicken . And then mix everything properly so that the meat is evenly coated with the paste . Let this marinated chicken stand for about two hours .

Then put the chicken in the bamboo , filling it to about 2/3 rd of the capacity . Then add about half a cup of water to it . Cover it with a tender banana leaf tied with a sting or straw to seal the contents inside .

Meanwhile start charcoal / coal / wood fire ( make sure that there aren’t  much flames or else the bamboo might catch fire ) . Do not keep the sungas directly on the burning coals , rather use a grill or wood to make a raised platform which does not catch fire . And make sure that they do not fall over and spill the chicken .

Keep them in that place for about an hour , occasionally rotating them  to heat them from all sides . Then let it cool for about fifteen minutes in the sunga before serving . Garnish the sunga chicken with fresh herbs and serve while it is still warm  .

Click here for more information and recipes on Sungat bonua – cooking in bamboo tubes .


Chicken Fry – the quick way !

Everyone loves chicken as its cheap , available , quick to prepare and tasty to eat . And chicken fry is one of the easiest  to cook and most versatile to use chicken dishes . So today I present a recipe for a quick Indian style chicken fry just the way i like it .

chicken fry

 We all like chicken . ~ Malcolm X

Ingredients :
  1. 1 kg chicken .
  2. 250  gms onion .
  3. 100 gms tomatoes .
  4. 50 gms ginger – garlic paste .
  5. Green chilies according to taste .
  6. Fresh coriander .
  7. One teaspoon each cumin and coriander powder .
  8. Red chili powder .
  9. About 50 ml mustard oil .
  10. 2-3 bay leaves .
  11. 2-3 cardamom pods .
  12. Small piece of cinnamon .
  13. Cumin seeds .
  14. Half a teaspoon sugar .
  15. Salt according to taste .
 Procedure :

Wash the chicken and keep it in a bowl . Roughly chop the onions , tomatoes and green chilies .  Warm up the bay leaves , cardamom and cinnamon in a dry pan for extra flavor before grinding them .

Heat the oil in a frying pan and put few cumin seeds . Add less than half a teaspoon of sugar to the oil  which makes the color better . When the cumin seeds start to turn brown , add the chopped chilies and stir for a minute before adding the chopped onions . Add a pinch of salt and keep stirring till the onion is slightly fried  and then add half the ginger – garlic paste and stir again . Then add the chicken and stir well so that it mixes properly with the onion in the pan . Cover the pan for five minutes and let it cook . Thereafter add a spoon each of coriander and cumin powder along with the chopped tomatoes and cover it with the flame on simmer. After about five more minutes stir the chicken and make sure that all the ingredients mix properly . Then add the powdered spices to the pan along with the remaining ginger garlic paste and cover it again for about two more minutes . Keep stirring for a minute or two after that before switching off the burner .

Chop the fresh coriander leaves and add just before serving . Also add a pat of butter for that little extra taste . Thus your chicken fry is ready within half an hour . This goes well as a side dish as well as main course with rice or chapati or even as an appetizer . Do share your feelings after trying .

Eat well people …