Bangal Chittagong Chicken | How to make Bangal Chittagong Chicken

By Antara Navin  |  11th Jul 2016  |  
4 from 2 reviews Rate It!
  • Bangal Chittagong Chicken, How to make Bangal Chittagong Chicken
Bangal Chittagong Chickenby Antara Navin
  • Prep Time


  • Cook Time


  • Serves





About Bangal Chittagong Chicken Recipe

The diversity of Bengali cuisine can be attributed to two sects which make up the Bengali community- the Ghotis and the Bangals. This actually originated from 1947 when people belonging to Hindu community migrated from East Pakistan ( now known as Bangladesh) to West Bengal and were known as Bangals. The Ghotis are the natives of West Bengal. Ghoti and Bangal cuisine differ in flavor and spices. Bangals use a lot more spices and chillies while the Ghotis love sweet in their food. My mom is a Ghoti while her best friend and my very dear Jethi(Aunty) is a Bangal. So it is quiet fun when both cook. Amazing part is both of them enjoy each other's food and even learn. So I actually learnt heirloom recipes like Macher Tok (Sour Fish Curry) from my mom and the Chittagong Chicken recipe from my Jethi.This chicken recipe is usually dry and spicy but you can make it a curry by adding some water while cooking. This goes well as a side dish with rice or any flatbread.

Bangal Chittagong Chicken is a popular aromatic and delicious dish. You can try making this amazing Bangal Chittagong Chicken in your kitchen. This recipe requires 60 minutes for preparation and 30 minutes to cook. The Bangal Chittagong Chicken by Antara Navin has detailed steps with pictures so you can easily learn how to cook Bangal Chittagong Chicken at home without any difficulty. Bangal Chittagong Chicken is enjoyed by everyone and can be served on special occasions. The flavours of the Bangal Chittagong Chicken would satiate your taste buds. You must try making Bangal Chittagong Chicken this weekend. Share your Bangal Chittagong Chicken cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Antara Navin for inputs. In case you have any queries for Bangal Chittagong Chicken you can comment on the recipe page to connect with the Antara Navin. You can also rate the Bangal Chittagong Chicken and give feedback.

Bangal Chittagong Chicken

Ingredients to make Bangal Chittagong Chicken

  • 3 chicken thighs or breasts cut into cubes(skin removed)
  • 4 tbsp coriander seeds + 1 tsp coriander seeds for tempering
  • 10-12 dry red chillies (adjust as per taste )
  • 10-12 cashews soaked in water for atleast 30 minutes.
  • 2.5 tbsp mustard oil
  • 1/2 cup finely chopped onions
  • 1.5 tbsp finely chopped or grated garlic
  • 1 tsp turmeric powder
  • 1 tsp kashmiri chilli powder for color
  • 1 tsp Bengali garam masala or use the following ingredients :
  • 4-5 cloves
  • 3 green cardamon pods
  • 1 inch cinnamon stick
  • 1 bay leaf

How to make Bangal Chittagong Chicken

  1. Dry roast the red chillies and the coriander seeds. Grind them in a spice grinder.
  2. Marinade the chicken with half of the roasted ground spices, half a teaspoon of turmeric, salt, one tablespoon of mustard oil and garlic paste. Refrigerate the marinaded chicken for 2-3 hours or atleast an hour.
  3. This step is optional if you have Bengali garam masala. If you don't have garam masala, dry roast the cloves, cardamon pods, cinnamon stick and bay leaf.Grind them together in a spice grinder.
  4. Drain and grind the soaked cashews with 1/4 cups of water to get a smooth cashew paste. Keep it aside.
  5. When the chicken has rested well, its time to start cooking.Heat a pan and add the remaining mustard oil into it. When the oil is hot, add a teaspoon of coriander seeds. When the seeds stop to crackle, add the onions and fry till they turn light brown, soft and translucent.
  6. Add the chicken, half teaspoon of turmeric, kashmiri mirch powder and salt as per taste. Stir and mix. Cook on medium high heat for 5 minutes. Then lower the heat. Cover and cook on low medium heat for 15-20 minutes or until the chicken is cooked.
  7. Sprinkle the garam masala and add the cashew paste. Stir and mix well. Cook for a minute or two. Turn off the heat.
  8. Serve the bangal chittagong chicken hot as a side dish with rice or any flatbread.

Reviews for Bangal Chittagong Chicken (2)

Suchana Pramanik2 years ago

I tried this recipe thrice and earned lots of love from my family and friends! Thanks Antara! Everyone loved that coriander seed flavor! :heart:

Shereen Fatima2 years ago

looks amazing..thanks for sharing this authentic recipe with all of us

Cooked it ? Share your Photo