Spicy Chicken curry is a traditional chicken curry prepared in Bengali households. 
Author: Bangla Rannaghor
Cuisine: Bengali
Servings: 3-4



Boneless chicken – 1 lb
Ginger paste – 1/2 tsp
Garlic paste – 1/2 tsp
Red thai chilli – 3 pcs
Roasted coriander + Roasted cumin – 1/2 tsp
Plain yogurt – 1/2 cup
Lime juice – 1 tbsp
Salt to taste
Black pepper – 1/2 tsp
Olive oil
Onion – 1/2 cup
Garlic – 2 cloves
Ginger paste – 1/2 tsp
Coriander powder – 1/4 tsp
Gorom mosolla – 1/2 tsp
Turmeric – 1/4 tsp
Red chilli – 1/2 tsp
Tomato paste – 1/4 cup
Butter – 1 tsp
Garnish with coriander


 Start by chopping chicken thighs into pieces. To marinate, add ginger and garlic paste, red chilli, lime juice and yogurt. In a pan toast coriander and cumin seeds to release their flavours, grind and add onto the chicken. Season with salt and black pepper. Mix all ingredients together and leave to marinate from 2 hours to overnight. 


Heat a pan at medium heat.  Add olive oil, then add chopped onions, chopped garlic and chopped ginger, ground coriander, gorom mosholla, turmeric and red chilli powder. Sauté all spices together for couple minutes, add water if required. Add tomato purée and butter. Stir and mix everything. Next add marinated chicken and pour all the remaining marinate onto the pan. Cook until tender, around 20 minutes. 


Top with coriander and serve hot! Enjoy!







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