Chicken Keema Ghugni
It was about time that I booted this recipe of Chicken Keema Ghugni out of the draft section. Especially, since I had made this perhaps a lifetime back! I just kept forgetting all about it! Then I forgot how I had made it! It was while I was searching for an email, that I discovered that I had documented all of it and saved it as a ‘draft email’. I mean, who does that?
Ma.. you are like Dory..
“Ma, you know you are like Dory – you suffer from short ‘time’ memory loss” – chirped the 7.5 yo one morning. I had made the grave mistake of asking him the same question 3 times within a span of 10 minutes. And this was one of those rare times when he had responded each time. In my defense, that morning, both of us had slept through the alarm. I was running around like a headless chicken, trying to get him ready for school. But yeah, I do have trouble remembering things! My ‘short-time’ memory loss has only gotten worse in the past couple of years!
And before you point it out that it is actually short-term and not short-time, well I just like all the cute distorted versions my son comes up with! Also, I do not want to undermine the challenges faced by those who actually have been diagnosed with short-term memory loss by real doctors.
Ghugni is a very popular Bengali snack that, ahem, I am not too fond of. I have seen Bengalis salivate at the mere mention of it at potlucks and such, while I would turned up my nose at it (in my mind of course). But that ended when I tasted Mangsher Ghugni – it was Ghugni cooked with tender bite sized pieces of mutton – a rich, aromatic and extremely flavorful non-vegetarian version of the quintessential Ghugni. Now I cannot eat mutton – it makes me sick. I am dysfunctional in more than one way you see! So I tried to re-create it with ground chicken. It wasn’t as badass as Mutton Keema Ghugni but it was pretty darned good.
I could not find any recipes for Chicken Keema Ghugni online, so pretty much made it how I would make Chicken Chili except with Indian spices, cubed potatoes and Dried Yellow Peas.
Story behind the props
The props in the photos are mostly sourced from Kolkata (India) in 2015 except for the glasses which I picked up from IKEA. Those were the closest to ‘cutting chai’ glasses that I could lay my hands upon. Our trip to Kolkata in 2015 was a sudden and sad one. My father-in-law passes away suddenly and shopping was definitely not on my cards during the 5 weeks that we were there. But 3 days before our return, my best friend took me out for the day! Breakfast, prop shopping and a lot of chit-chat happened. Mostly loads of chit-chat. I miss that. Especially now that our timings do not match at all and I haven’t talked to her in a while! Talked as had in real conversation on the phone. I am old-school and do not consider the three-line ‘conversations’ on FB Messenger or WhatsApp to be ‘talking’.
For this Chicken Keema Ghugni recipe we use Dried Yellow Peas which is sold under the name of Vatana in the Indian grocery stores.
Ingredients for Chicken Keema Ghugni
1lb pound (450gm) of ground chicken or chicken keema, browned
2 small potatoes, cut into small cubes
1 medium onion, finely chopped
2 tsp of garlic paste
How to make Chicken Keema Ghugni
Before serving, squeeze lemon juice on it, sprinkle Bhaja Moshla generously and garnish with chopped onions, chopped cilantro and chopped green chilies.