This recipe is an original! True bengali cooking for people who love spices. I like to add a little more turmeric (about 1/2 tsp) and if you really like spice, I add 1 hot pepper (the kind you find at Indian grocery stores.) If you like the sauce very thick, add 1 tbs yogurt and let simmer instead of water. Thanks for the great recipe!

Reviewed On: Sep. 1, 2009

This recipe is definitely a good start, but it needs a lot. definitely more soy sauce, i would use at least 2 more tbsp. also, when you make the egg, add salt and pepper otherwise it comes out very bland. when making the rice, i like to add: white pepper, salt, a tiny bit of extra butter,and for anyone who has them, a few dashes of sesame oil, and sesame seeds, to give it a flourish of additional chinese taste. Definitely the best to use jasmine rice, if you have a rice cooker, then let it cool in there for about an hour. otherwise, it's best you sit rice for a few hours in the fridge before cooking. I also like adding garlic, chilis, and extra soy to the actual chicken.

Reviewed On: Jun. 15, 2007