INGREDIENTS
1/2 kg Chicken pieces (I’ve used only the thighs)
8-9 dried whole red chillies
4 tbsp & ½ tsp coriander seeds
1 tsp garam masala pwd
6 medium onions
1 tbsp garlic paste
½ tsp dry red chilli paste or powder
1 tsp deggi mirch/chilli (non hot chilli powder for flavour and colour)
2 tbsp cashew nuts paste (approx 12-15 cashews with a tbsp water should make that amount of paste)
Salt to taste
Mustard Oil for cooking
1 cup water or Chicken Stock
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| Chittagong Chicken Recipes |
PREPARATION
1. In a wok dry roast 4 tbsp coriander seeds and broken whole red chillies till they are fragrant, rigorously stirring in between. Run this in a grinder into powder.
2. Clean Chicken and marinate it with the above powder, 1 tbsp mustard oil, garlic paste, a little salt and red chilli paste for atleast 1-2 hours, its best kept overnight.
3. When ready to cook, cut 1/3rd of the onions into fine slices and make the rest into a thick paste.
4. Now heat about 2-3 tbsp mustard oil in an Indian Kadahi or wok or any deep skillet, add remaining coriander seeds onion slices and fry till translucent pink then add the paste and fry together till some oil starts to ooze out.
5. Then add the marinated chicken and deggi mirch pwd. Fry on medium flame until oil starts to ooze out and then add water and cover cook untill 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.
6. Add the cashew paste stir well and cook for a minute and then remove from heat. Serve hot with Luchi or simple chapatti (Indian breads).
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