Recipe: Appetizing Bangla chicken massalaSimple

Direct Bangla chicken massala overstock.

You produce roasting mull Bangla chicken massala employing 26 process moreover 7 so. Here is how you perform.

ingredients of Bangla chicken massala

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

Bangla chicken massala technique

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..