Recipe: Appetizing Bangla chicken massala

Bangla chicken massala.

You discharge boiling sizzle Bangla chicken massala adopting 26 method together with 7 along with. Here you go manage.

compound of Bangla chicken massala

1. Prepare 1 of whole chicken cut into pieces.
2. You need 1 cup of cooking oil or as required.
3. Prepare 1 1/2 teaspoon of whole coarsely crushed mixed massala.
4. It's 2 of bay leaves.
5. You need 5 of cardamon pods.
6. You need 7 of optional dry red chillies.
7. You need 5 of cloves.
8. Prepare 7 of whole black peppers.
9. It's 3 of large onions sliced.
10. You need 1 1/2 teaspoons of salt or to taste.
11. You need 7 cloves of garlic & 1" inch ginger crushed /diced.
12. Prepare Handful of chopped coriander.
13. You need 7 of sliced optional green chillies.
14. You need 2-3 cups of hot water.
15. You need 1 1/2 teaspoons of turmeric powder.
16. You need 1 1/2 tablespoons of chilli powder or to your desired taste.
17. It's 1/2 teaspoon of kashmiri chilli powder or to your desired taste.
18. You need 1 1/2 teaspoons of coriander powder.
19. You need 1/2 teaspoon of cumin powder.
20. You need 1/3 teaspoon of garam massala powder.
21. You need of Preparation.
22. Prepare of Cut, wash and drain the chicken.
23. You need Slice of the onions.
24. It's of Crush /dice 7 cloves of garlic and a 1" ginger.
25. It's of Chop a handful of coriander.
26. You need Slice of the desired number of optional green chillies.

Bangla chicken massala gradually

1. On a medium flame, heat the oil in a pan or pot. Add the coarsely crushed whole mixed massala, bay leaves, cardamon pods, optional dry red chillies, cloves, and the whole black peppers. Cover and leave for 20 seconds..
2. Add the onions, stir & saute on a medium flame and add the salt. Once the colour of the onions change and start to darken, add 1 teaspoon of crushed/diced garlic & ginger..
3. Add 1 cup of hot water, stir and cover until the onions have completely softened. Leave on a low to medium flame. Occasionally check and stir. Add more water if required to prevent burning or completely drying up..
4. Add the GROUND POWDER SPICES: turmeric powder, chilli powder, kashmiri chilli powder, coriander powder, cumin powder & garam massala powder. Stir for around 30 seconds. Add 1 cup of hot water, stir & cover. Leave on a low flame for around 10 minutes occasionally stirring. Add more water if required to prevent completely drying up..
5. Add the chicken, stir and add the the remaining crushed/diced garlic and stir. Cover and leave on a medium flame for 30/40 minutes. Occasionally check & carefully stir..
6. Once the chicken has released it's water and the oil starts to rise add half of the chopped coriander and leave uncovered for a further 10 minutes..
7. Take off heat and garnish with the remaining fresh coriander and optional green chillies..