The Bangal Chittagong Chicken is a delicious bengali cuisine in which the chicken is cooked in thick Chittagong style gravy, flavored by red chilies, coriander seeds and cashew paste is added in the end to make the curry mild. Interestingly, no cumin seeds are used in this recipe, which is so unlikely when compared to other chicken cuisines. This chicken recipe is usually dry and spicy but you can make it a curry by adding some water while cooking. This goes well as a side dish with rice or any flatbread.
In case you are wondering, “Chittagong” is a major coastal seaport city and financial center in southeastern Bangladesh, a part of India before 1947. The diversity of Bengali cuisine can be attributed to two sects which make up the Bengali community, known as the Ghotis and the Bangals. In conclusion, this actually originated from 1947, when people belonging to Hindu community migrated from East Pakistan ( now known as Bangladesh) to West Bengal. Consequently, they were known as Bangals while the natives of West Bengal are known as Ghotis.
As a result, the Ghoti and Bangal cuisines differ in flavor and spices. While the Bangals use a lot more spices and chillies, the Ghotis love sweet in their food. Yet people from both communities love each other’s food and most noteworthy is they even learn from each other.
- 3 chicken thighs or breasts cut into cubes(skin removed)
- 4 tbsp coriander seeds + 1 tsp coriander seeds for tempering
- 10-12 dry red chillies (adjust as per taste )
- 10-12 cashews soaked in water for atleast 30 minutes
- 2.5 tbsp mustard oil
- ½ cup finely chopped onions
- 1.5 tbsp finely chopped or grated garlic
- 1 tsp turmeric powder
- 1 tsp kashmiri chilli powder for color
- 1 tsp Bengali garam masala or use the following ingredients :
- 4-5 cloves
- 3 green cardamon pods
- 1 inch cinnamon stick
- 1 bay leaf
- Dry roast the red chillies and the coriander seeds. Grind them in a spice grinder.
- Marinade the chicken with half of the roasted ground spices, half a teaspoon of turmeric, salt, one tablespoon of mustard oil and garlic paste. Refrigerate the marinaded chicken for 2-3 hours or atleast an hour.
- This step is optional if you have Bengali garam masala. If you don't have garam masala, dry roast the cloves, cardamon pods, cinnamon stick and bay leaf.Grind them together in a spice grinder.
- Drain and grind the soaked cashews with ¼ cups of water to get a smooth cashew paste. Keep it aside.
- When the chicken has rested well, its time to start cooking. Heat a pan and add the remaining mustard oil into it. When the oil is hot, add a teaspoon of coriander seeds. When the seeds stop to crackle, add the onions and fry till they turn light brown, soft and translucent.
- Add the chicken, half teaspoon of turmeric, kashmiri mirch powder and salt as per taste. Stir and mix. Cook on medium high heat for 5 minutes. Then lower the heat. Cover and cook on low medium heat for 15-20 minutes or until the chicken is cooked.
- Sprinkle the garam masala and add the cashew paste. Stir and mix well. Cook for a minute or two. Turn off the heat.
- Serve the bangal chittagong chicken hot as a side dish with rice or any flatbread.