The people of Chittagong (in Bangladesh) uses a lot of chillies or atleast that’s what my grand-mom used to tell me. So don’t get shocked with the heavy use of them in this recipe. The cashews and the onions do mild them out a bit.
Chittagong chicken is generally made dry but since I was serving it with rice I made it with a bit more gravy. You can optionally cook it a bit more and dry it out.
- 750 gms. chicken on bone
- 10-12 dry red chilies
- 4 tbsp. + 1tsp coriander seeds
- 1 tsp. dry red chili powder
- 1 tbsp. garlic paste
- 1 tsp. Bengali garam masala powder
- 3 medium onions cut into thin slices
- 2 tbsp. cashew nuts paste (10 whole cashews)
- Salt to taste
- Mustard Oil for cooking
In a wok dry roast 4 tbsp. coriander seeds along with whole dry red chilies till you get a warm smell of the spices. Transfer the content in a dry grinder jar and make a powder of these.
Wash and pat dry chicken. Marinate with half of the ground powder, garlic paste, chili powder and 2 tbsp. of mustard oil. Let it sit for 2-3 hours.
Add marinated chicken and fry them on medium heat for few minutes. Sprinkle salt, and mix well. Cook it covered till the meat is done.
Add cashew paste and cook for another one minute and then turn off the heat. Sprinkle the rest of the roasted ground spice powder and give a nice mix. Keep it covered till you serve.
Enjoy with a plateful of white rice.