Follow these steps for perfect results
Turmeric powder
Dry Red Chilli
Cinnamon Stick
Onion
ground to paste
Garam masala powder
Salt
to taste
Cashew nuts
ground to paste
Garlic
minced
Kewra Water
Bay leaves
Ginger
grated or paste
Sugar
Ghee
for cooking
Hung Curd
Red Chilli powder
Chicken legs
Poppy seeds
soaked in warm water
Soak poppy seeds in warm water for 20 minutes.
Prepare fresh Garam masala (optional).
Clean chicken legs, wash, pat dry, and prick with a fork.
Blend poppy seeds and cashews into a smooth paste.
Grind onions, ginger, and garlic into a fine paste.
In a bowl, combine curd, onion-ginger-garlic paste, red chilli powder, garam masala, salt, and sugar; whisk well.
Pour marinade over chicken, mix, and add ghee.
Refrigerate chicken for at least 5 hours (or overnight).
Remove chicken from refrigerator and let thaw to room temperature.
Heat ghee in a wide kadai or handi.
Temper with bay leaf, red chili, and cinnamon stick.
Add chicken legs to the ghee and slow cook for 15-20 minutes, flipping occasionally.
Add remaining marinade and cook for 10 minutes.
Add cashew and poppy seed paste and cook for 20-30 minutes, until spices are dry.
Add kewra water, stir, and switch off heat.
Serve hot.
Expert advice for the best results
Marinate chicken overnight for best results.
Adjust spice levels to your preference.
Slow cooking ensures the chicken is tender and flavorful.
Everything you need to know before you start
20 mins
Marinate chicken overnight.
Garnish with fresh cilantro and a drizzle of cream.
Serve with Mutton Biryani.
Accompany with Tomato Onion Cucumber Raita.
Pairs well with the spice and richness.
Cleanses the palate.
Discover the story behind this recipe
Popular dish in Bengali cuisine, often served during special occasions and celebrations.
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