Here is a Bangladeshi dish, where chicken cooked in thick Chittagong style gravy. This flavourful chicken curry which is not only appealing to the eyes, but also a toothsome dish. Spicy, rich chicken gravy can be paired with vegetable fried rice, rotis, naan, dosa or appam. But I love to pair it with steamed rice only....trust me, its yummilicious.
INGREDIENTS:500 gm Chicken with bones (cut into medium sized pieces)
2 Medium Onions (finely sliced)
1 Onion (paste)
6 Cashewnuts (soaked in 2 tbsps warm water and made a paste)
1/2 tsp Whole Coriander Seeds
1/3 Cup Mustard Oil
300 ml warm water
Salt to taste
FOR KADAI MASALA:2 tsp Coriander Seeds
3-4 Dried Whole Red Chillies
FOR MARINATION:2 tsp Garlic Paste
5 Medium Pods of Garlic
1/2 tsp Salt
2 tsp Mustard Oil
HOW TO MAKE KADAI MASALA:
Dry roast red chillies and coriander seeds. Stir it from time to time until smell fragrant. Then let it semi cool and grind it to a coarse powder.
HOW TO MAKE THIS CHICKEN CURRY:
Clean and wash the chicken. Marinate chicken with all the spices mentioned on the above marination list. Cover and keep it in refrigerator for atleast 1 or 2 hours.
Heat oil in a kadai, add sliced onion and fry till it turns into golden brown. Add onion paste and fry for 8-10 minutes on low to medium heat.
Now add marinated chicken and fry on medium heat for 15-20 minutes or tilloil comes out from the sides. Add salt and keep stirring for 2 minutes.
Add warm water, stir well and cook it covered on low heat for 30-40 minutes or the gravy thicken and chicken is tender. Open the lid now, add cashew paste and coriander seeds. Fold well. Cook for another 2 minutes.
Serve hot with steamed rice.