Bengali Chicken by Zarnak Sidhwa

Ingredients for Bengali Chicken:

• Chicken 1 kg
• Dried whole red chilies 8-9
• Coriander seeds 4-1/2 tbsp
• Garam masala powder 1 tsp
• Onions 6
• Garlic paste 1 tbsp
• Red chili paste 1/2 tsp
• Chili powder 1 tsp
• Cashew nut paste 2 tbsp
• Salt to taste
• Water or chicken stock 1 cup
• Oil 3/4 tbsp
  

Method:

1. Dry roast 4 tbsp coriander seeds and broken whole red chilies, till they are frogront , then grind into powder.
2. Marinate chicken with the ground masala, 1 tbsp oil, garlic paste, a little salt, red chili paste for at least 1-2 hours or over night.
3. When ready to cook, out 1/3rd of the onions into fine slices and make the rest into a thick paste.
4. Now heat about 2-3 tbsp oil, add remaining coriander seeds, onion slice and fry till transparent pink, then add the paste and fry together till some of starts to ooze out.
5. Then add the marinated chicken and red chili powder.
6. Add water and cover cook until the chicken is cooked.
7. Remove the lid, check and add salt to taste and turn the flame on high and cook until the gravy thickness.
8. Add the cashew paste stir well, cook for a minute and then remove from heat.