Comfort food, Dinner, Indian

Chicken Belvedere

This is a family recipe which I have actually never had.  So, this is how the story goes.  My great great grandfather was a Bramhin Bengali Doctor living in Calcutta during the heights of the British Rule.  He went away to England, married an English lady, found a preventative medication for Malaria and long story short, minted boat-loads of dough.  He ended up buying property in the poshest part of Calcutta, Alipore.  From the stories that I hear,  Dr. Shirish Biswas purchsed 13 bungalows that extended from Judges Court Road all the way to Belvedere Road–a neighbourhood where only the English Officers and Nobility lived.  So why wax family history on a public forum? Well, I think its cool and also this recipe really shows the influence of British ingredients on our family’s recipe.  My mother had this chicken dish at her aunt’s house and told me the recipe over the phone.  She does not believe in measurements and since I have never had this dish, I had to adjust the ingredients to what I think would taste good.  So here it is, Chicken Belvedere.


1 lb of chicken (any cut you prefer) cut into pieces

1 medium onion finely chopped

1 Tbsp of chopped garlic

1 Tbsp of ginger paste

Salt and pepper to taster

1/4 cup Worcestershire Sauce ( this is the British influence)

Salt and pepper to taste.

1/2 Tbsp olive oil


1.Mix all the ingredients (expect oil) and let the chicken marinade for at least 30min, the longer the better.

2.  In a pot, had the chicken with all the marinade and add 1/2 cup water and bring it to a boil.  Now this may sound gross because you are using the marinade in which the raw chicken was sitting,but since you are boiling it–it should be fine.  Make sure you really wash the chicken well and if you prefer organic chicken, even better.

3. Once the chicken is cooked through, and most of the water has reduced, add 1/2 Tbsp of olive oil and fry the chicken till the sauce thickens and chicken is just shy of crispy.

4. Serve hot with an extra turn of freshly cracked black pepper.  Pairs well with plain rice or even on old fashioned toast points.