This delicious Bengali style chicken curry cannot get more simpler than this. It just needs some marination and then slow cooked till done. So it involves minimum effort with maximum flavour. Relish it with plain rice, plain Biryani, pulao, naan, tandoori roti or plain chapatti. So check out the step by step pictorial recipe to prepare this delicacy.
- 500 gms. chicken with bones, curry cut
- 1 cup yoghurt
- 1/2 cup milk
- salt to taste
- 1 tbsp. ginger-garlic paste
- 1 onion, chopped
- 2 tbsp. fried onions
- 1 tsp. roasted cumin powder
- 1" cinnamon stick
- 3-4 green cardamoms
- 5-6 cloves
- 3 bay leaves
- 1 tbsp. ghee
- 2 tbsp. mustard oil
- 1/4 tsp. nutmeg powder
- 1/4 tsp. mace powder
- 4-5 green chilies, slit
- 1 tsp. kewra water
- coriander leaves to garnish
In a bowl, mix all the above mentioned ingredients (except coriander leaves) and marinade for 2-3 hours.
Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens.
When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes. Serve, garnished with coriander leaves. It can be had with any form of rice and Indian bread.
Mix all ingredients (except coriander leaves) & marinade for 2-3 hours.
Heat a pan & transfer the contents into it.
slightly thickens.
When it is almost done, add green chilies & kewra water. Simmer
further for 2-3 minutes. 
Serve, garnished with coriander leaves. It can be had with any form
of rice & Indian bread.
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