Chittagong Chicken Masala

Ingredients:

• 500 grams chicken with bone (cut into medium pieces)
• 2 medium size onion (finely sliced)
• 3 medium size onion (make a paste)
• 2 tsp. cashew nuts paste (dissolved in 1 tbsp. water)
• 1/4 tsp. whole coriander seeds
• 1/2 cup mustard oil
• 1 tsp. coriander powder
• Salt to taste
• 300 ml water

For marination:

• 1 tbsp. garlic paste
• 5 medium cloves of garlic 
• 1/4 tsp. salt
• 1/2 tbsp. mustard oil
• Kadai masala **
• 2 tsp. dry red chili paste

** For Kadai masala:

• 1 tsp. whole coriander seeds
• 2 whole dry red chilies 

How to make Kadai masala:

Heat dry red chilies and coriander seeds in a dry griddle and stir it from time to time until they smell fragrant. Then let it semi-cool and grind. 

Making Procedure:

Clean and wash the chicken. Then marinate the chicken with all the spices of marination list, cover and keep it in the refrigerator for 2 hours.

Heat oil in a kadai. Add sliced onion and fry it till some of the onion edges turn golden brown. Add onion paste and fry for 8-10 minutes on low to medium heat.  

Then add the marinated chicken and fry on medium heat for 15-20 minutes or till the oil comes out from the sides. Add coriander powder, salt and stir for 2-3 minutes. 

After that add water, stir well and cook it covered for 30-40 minutes on low heat or the gravy thicken and chicken is tender. Then open the lid, add whole coriander seeds and cashew paste. Mix well and cook it for 2 minutes.

Serve hot with plain rice.