Spicy Dry Chicken Curry Bengali style- In Indian recipes or cooking, roasting spices before adding in the curry is a usual process, and this process intensifies the flavour of the spices, I followed the same process and made a flavourful spice paste, this spice paste is the key ingredient in this recipe. The best thing is you can use this paste to cook Paneer, Fish, Egg too, here is the ingredient list:
600 gm boneless chicken thigh pieces
1 medium-size red onion chopped (120gm)
¼ cup greek yoghurt or ½ cup homemade curd curd
3-4 big cloves of garlic
2 tbsp Poppyseed
1 tbsp Pumpkinseed
1 tbsp sunflower seed
1 tbsp raisin
4-5 dry red chillies
1 ½ inch Cinnamon bark
3 cloves
1 tsp coriander seed
¼ tsp Shah jeera
½ of small nutmeg
¼ tsp Sahmorich(white peppercorn)
½ tsp Golmorich ( black peppercorn)
Salt to taste
12 tsp sugar
4 tbsp mustard oil(60ml)
½ tsp Garam masala
4-5 slit green chillies
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Shyamali Sinha
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Credit: YouTube