Name: Bangal Chittagong Chicken recipe by Antara Navin at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

Dry roast the red chillies and the coriander seeds. Grind them in a spice grinder.
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.
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.
Drain and grind the soaked cashews with 1/4 cups of water to get a smooth cashew paste. Keep it aside.
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.
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.
Sprinkle the garam masala and add the cashew paste. Stir and mix well. Cook for a minute or two. Turn off the heat.
Serve the bangal chittagong chicken hot as a side dish with rice or any flatbread.

Similar Recipes