Dry Chilli Chicken—Doma Wang's Quick Easy Home-style Recipe | Pasher Barir Ranna

In this episode of Pasher Barir Ranna, Doma Wang, chef and founder of The Blue Poppy, the Tibetan restaurant that was originally housed in Sikkim House on Middleton Row in Kolkata, cooks her version of a dry chilli chicken. Doma di's chilli chicken reflects Doma di's philosophy of cooking, comfort over fastidiousness. If you are comfortable with a knife this chilli chicken can be cooked in half an hour. It is really quick and easy. Plus, this chilli chicken uses only a handful of ingredients most of which you most likely have at home. The only downside to this recipe is that once it is on the plate, it will be over in five minutes. Doma di recommends keeping this dry and resisting the temptation to make a "jhol" out of this. Can be served with drinks, or with plain fragrant rice and a soup, or even with a fluffy steamed tingmo (we have a recipe on Bong Eats!). 🌟 Support us by becoming a Patron of Bong Eats Adda: https://www.bongeats.com/community/join ______________________________________________ 📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST https://www.bongeats.com/recipe/home-... ______________________________________________ 🎥 RELATED VIDEOS 🎬 Chilli pork:    • Chilli Pork—Spicy Stir-Fried Double-Cooked...   🎬 Losar pork roast:    • Losar Roast Pork: Pasher Barir Ranna with ...   ______________________________________________ 🎵 Music: "Barir pashe arshi nagar" originally composed by Lalon Fakir in the 1800s. Re-arranged and recorded for Bong Eats by Diptanshu Roy @dolinman (mandolin) @TarishiMukherjee (vocals) Abhijit Kundu (guitar) Nilesh Banerjee (drums)