The winter days seems so long, the need to cook something spicy snd comforting seems to be the need of the hour every weekend.The only way I have discovered to keep the winter blue at bay is to cook up a storm in the kitchen.The desire to try something new settled like a comfortable ache inside, browsing through hundreds of pictures on Pinterest almost set the hunger pangs on a rhythmic beat , dished out this recipe of Bangladeshi Chicken curry, the color and the spice level in the picture was stimulation enough to start cooking and here I am , happy to have tried the recipe, the need for ‘second helping’ reason enough to make it a staple in my recipe box collection for the future. The South Indian idli’s along with the Bangladeshi ‘Karahi /Kadai’ (another name for wok or a deep dish it is cooked in) Chicken were a hit at home !
Chicken – 1 whole ( cut into desired size pieces)
Onions (large) – 2 ( sliced lengthwise)
Ginger-Garlic Paste – 3 tbsp
Green Chillies – 5-6 (cut lengthwise)
Tomatoes – 3 (pureed)
Turmeric Powder – 1 tsp
Coconut Oil – 2 tbsp
Fenugreek Seeds – 1/2 tbsp
Cashew Nuts – 10-12 (soaked and ground into a fine paste)
Salt – to taste
Brown Sugar – 1 tsp
For Spice Powder :
Coriander seeds/powder – 1 tbsp
Green cardamom – 6-7
Cloves – 6-7
Peppercorns – 1 tsp
To Garnish :
Coriander Leaves – a few
Kasturi Methi (Dried Fenugreek Leaves) – 1 tbsp
- Clean and Cut Chicken into small pieces.
- Dry roast all the ingredients mentioned under the ‘for the spice powder’ until fragrant on a low flame and keep it aside.
- Grind the dry roasted spices into a fine powder.
- Puree the Tomatoes and keep them aside.
- Heat oil/ghee in a pan, splutter Fenugreek seeds.
- Saute Ginger-Garlic paste until fragrant.
- Add finely chopped Onions and fry them until translucent.
- Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green chillies and mix well.
- Add Tomato Puree to the above Mix and give a quick stir.
- Leave this on a low flame until raw flavor disappears and oil separates from the curry.
- Now add Chicken pieces, salt and enough water for the chicken to cook.
- Cover and cook until chicken turns soft and tender.
- Finally, add ground Cashew paste, Sugar into the gravy and simmer it on a low flame for few minutes.
- Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
- Garnish it with Coriander Leaves and Kasturi Methi.
- Serve hot with any type of rice dishes like Pulaos, Biriyanis or Steamed Rice.
- Goes well with Roti, Naan, Parathas, Chapatis, Kulchas,Idli’s etc.,
- Can marinate the chicken pieces with turmeric, red chili powder, coriander powder and 2 tbsp of curd for 30 minutes.
- Adding freshly ground Spice Powder gives an enhanced flavor to the dish.
For similar spicy Chicken curries of mine made using a karahi/kadai/wok, which was published earlier, please follow the below links :
- Chicken Bhuna recipe – https://stirringmyspicysoul.com/2017/03/04/chicken-bhuna/
- .Chicken Ghee Roast (exclusive Mangalorean style) -https://stirringmyspicysoul.com/2015/11/25/chicken-ghee-roast-exclusively-mangalorean-style/
- Chettinad Chicken Roast – https://stirringmyspicysoul.com/2015/07/25/chettinad-chicken-roast/
- Nilgiris Chicken Kurma – https://stirringmyspicysoul.com/2012/04/25/nilgiris-chicken-kurma/
- Chicken Karahi ( Lahori Version ) -https://stirringmyspicysoul.com/2015/04/26/chicken-karahi-lahori-version/