Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 kg chicken cut into big pieces; 2 medium-sized onion paste; 1 tsp ginger paste; 1 tsp garlic paste; 4 green chilies chopped; 2 tbsp yogurt; 1 tbsp poppy seed; 15-16 whole cashews; 2 tsp ghee (clarified butter); 2 tsp kewra water.

  • 2 bay leaves
  • 2 red dry chilies
  • 2 inch cinnamon stick
  • 3 green cardamoms
  • 3 cloves
  • 1 black cardamom
  • 10 black peppercorn
  • ½ tsp white pepper powder
  • ½ tsp bengali garam masala powder (cinnamon, green cardamom and clove)
  • Salt to taste
  • Sugar to taste.

  1. Soak the cashews in ½ cup water for about 1 hour.
  2. Make a thick paste of cashews and poppy seeds. Keep aside.
  3. Marinate the chicken with ½  tsp white pepper powder, ginger paste, garlic paste, yogurt, salt, 1 tsp kewra water and 1 tsp oil. Leave it for at least 1 hour.
  4. Temper the oil with bay leaves, whole garam masala (cinnamon, cardamom, clove and black cardamom), black peppercorn and red dry chilies.
  5.  When the aroma of the spices comes out, add the onion paste and fry until it becomes golden brown.
  6. Add the chopped green chilies and fry for a while.
  7. Add salt and sugar. Stir well.
  8. Add the cashew and poppy seed paste. Mix well.
  9. Add 1 cup of warm water. Bring to boil over medium heat.
  10. Now add the chicken and mix well.
  11. Put a lid on it and cook on low flame until the chicken pieces are tender.
  12. Open the lid, adjust salt and sugar.
  13. Add ghee and garam masala powder. Give it a final stir.
  14. Add 1 tsp of kewra water and turn off the heat.
  15. Serve it with tandoori roti or paratha.

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