Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a large bowl, combine 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon black pepper, 1 teaspoon garam masala, 1 1/2 teaspoons coriander powder, and 1 1/2 teaspoons salt. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 4 tablespoons plain yogurt, 1/4 cup chopped coriander, and 2 tablespoons chopped mint. Mix all ingredients thoroughly until a smooth, well-combined paste forms.

2. 2.Marinate Chicken

   Add 1 kg of chicken pieces to the prepared marinade. Use your hands to mix well, ensuring every piece of chicken is evenly coated with the spice mixture. Cover the bowl and let it marinate for at least 30 minutes. For best results, you can marinate it for several hours or overnight in the refrigerator.

3. 3.Sauté Onions and Whole Spices

   Heat 4 tablespoons of cooking oil in a large pan or pot over medium heat. Add 1 1/2 cups of thinly sliced onions, 1 small cinnamon stick, and 3 pieces of cardamom. Sauté the onions, stirring frequently, until they turn a rich golden brown, which should take about 5-7 minutes.

4. 4.Add Marinated Chicken

   Carefully add the marinated chicken pieces to the pan with the sautéed onions. Rinse the marinade bowl with a small amount of water (about 1/4 cup) to get all the remaining marinade, and add this liquid to the pan. Stir to combine the chicken with the onions and spices.

5. 5.Cook Chicken

   Cover the pan with a lid and cook the chicken for 20 minutes on medium heat. Stir occasionally during this time to ensure even cooking and prevent the chicken from sticking to the bottom of the pan.

6. 6.Add Coconut Milk and Green Chilies

   After 20 minutes, remove the lid. Pour in 3/4 cup of coconut milk and add 7-8 whole green chilies to the curry. Stir gently to incorporate the coconut milk and chilies into the sauce.

7. 7.Simmer to Finish

   Cover the pan again and reduce the heat to low. Let the curry simmer for another 10 minutes. This allows the flavors to meld beautifully and the chicken to become perfectly tender. Stir occasionally to ensure uniform cooking.

8. 8.Garnish and Serve

   Once the chicken is cooked through and the gravy has reached your desired consistency, remove the pan from heat. Garnish generously with fresh chopped coriander leaves. Serve the hot Bengali Chicken Curry with steamed rice, naan, or paratha.