Chicken 1 kg
Dried whole red chillies 8-9
Coriander seeds 4-½ tbsp
Garam masala powder 1 tsp
Onions 6
Garlic paste 1 tbsp
Red chilli paste or powder ½ tsp
Chilli powder 1 tsp
Cashew nuts paste 2 tbsp
Salt to taste
Water or Chicken Stock 1 cup
Method:
Dry roast 4 tbsp coriander seeds and broken whole red chillies till they are fragrant, then grind into powder.
Marinate chicken with the ground masala, 1 tbsp oil, garlic paste, a little salt and red chilli paste for at least 1-2 hours or overnight.
When ready to cook, cut 1/3rd of the onions into fine slices and make the rest into a thick paste.
Now heat about 2-3 tbsp oil, add remaining coriander seeds onion slices and fry till translucent pink.
Add the paste and fry together till some oil starts to ooze out.
Then add the marinated chicken and red chilli powder.
Add water and cover cook until the chicken is cooked.
Remove the lid, check and add salt to taste and turn the flame on high and cook until the gravy thickens.
Add the cashew paste stir well, cook for a minute, and then remove from heat.
Bengali Chicken by Zarnak Sidhwa
