Recipe: Yummy Chicken Curry in Bangladeshi Style

Chicken Curry in Bangladeshi Style. Heat the olive oil in a large skillet over medium-high heat. Chicken Curry in Bangladeshi Style Lina Ferdows Dhaka, Bangladesh. Bengali cuisine has many delicious recipes.

Bengali chicken curry done restaurant style brings home cooking to the next level. I always loved rustic way of cooking. It's all about simplicity but with lots of flavor !! You can have Chicken Curry in Bangladeshi Style using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chicken Curry in Bangladeshi Style

1. It's of Ingredients :.
2. You need of o Chicken (500 gm).
3. You need of o Red Chilli powder (1.5 tsp).
4. Prepare of o Soya bean oil (5 tbsp).
5. It's of o Turmeric powder (1 tsp).
6. You need of o Onion (3 medium size sliced).
7. It's of o Ginger paste (1 tsp).
8. You need of o Garlic paste (1 tbsp).
9. Prepare of o Cumin fried powder (1 tsp).
10. Prepare of o Whole Garam Masala (Cardamom 2 inch 1 pcs, Cinnamon 3 pieces, Cloves 5).
11. It's of o Potato 2 pcs medium size cut into 8 pcs.
12. Prepare of o Coriander powder (1 tsp).
13. You need of o Salt (to taste).
14. It's of o Water (5 cup).

My today's post is about Bangladeshi chicken curry , cooked in rustic way !! In this type of cooking there is no overmuchness or aggravation of spices. Kukkad jhol is a hearty combination of Bengali-style of cooking jhol, with a zesty north Indian mix of spices added to the chicken (kukkad). ' Jhol ' is typically a Bengali-stew with fish tossed in. Bangladeshi Style Chicken Curry with lots of jhol.

Chicken Curry in Bangladeshi Style instructions

1. Steps: 1. Clean and wash the chicken pieces with fresh water and drained the extra water from the chicken pieces. 2. Heat oil in a pan. 3. Add the sliced onion into the pan and fry them until become caramelized. 4. Add half cup water so that the dry spices does not get burnt 5. Then add red chilli powder, turmeric powder, cumin & coriander powder fry them until for 5 mints..
2. 6. Add garlic and ginger paste, Fry all the masala until the gravy starts leaving oil from the sides. 7. Add salt according to your taste 8. Now add the chicken pieces into the pan and mix well with the gravy. 9. Add whole garam masalas; 10. Cook for 10 minutes on medium to low flame by stirring it constantly. 11. Then add 1 cup of water, mix it well and cover the pan with a heavy lid. 12. Now add the potato pieces & mix it well in the spices. cook slowly until the gravy starts leaving oil from.
3. 13. Add rest of the water & cook until the chicken & potato pieces become soft and tender. 14. Open the lid and stir the curry well, cook for 10-15 minutes on low flame. 15. When the oil will come out & the consistency of the gravy is thick that means is ready to serve. 16. Serve it with any kind or rice dishes, roti, paratha or bread..

Its very good to eat with Fine rice and Chicken Curry. Blend ginger and garlic together until it forms a smooth paste. In a large pot, add the oil, onions, ginger and garlic mix, salt, bay leaves, cinnamon, cloves and elachi. Slowly simmer on a low heat, until the onions are virtually dissolved. If need be, add a half a cup of water if it gets too dry at any time until the onions are soft enough.