Authentic Chittagong Chicken Recipe: Spicy & Flavorful
45 minutes
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About Authentic Chittagong Chicken Recipe: Spicy & Flavorful
Experience the fiery delight of Chittagong Chicken, a classic Bangladeshi dish bursting with aromatic spices and tender chicken. This recipe delivers a dry, flavorful chicken curry, perfect for serving with naan or chapati. While traditionally dry, you can easily adjust the water amount for your preferred consistency.This Chittagong Chicken recipe is a family favorite, passed down through generations. The careful balance of spices creates a depth of flavor that will tantalize your taste buds. Prepare to impress your family and friends with this authentic and unforgettable dish!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken bone-in, cut into 1-inch pieces
- 1 tbsp Oil
- 1 tsp Turmeric Powder
- 1 tsp Garlic Paste
- 1 tsp Kashmiri Chili Powder for color and mild heat
- 1 tbsp Salt to taste
- 4 Chilies dried, red
- 1 tbsp Coriander Seeds
Aromatics & Spices
- 1 Large Onion chopped
- 1 Large Onion made into a paste
- 4 Cloves
Cashew Paste
Cooking Oil
- 3 tbsp Oil vegetable or canola oil
Instructions
Prepare the Spice Blend
- Dry roast the dried red chilies and coriander seeds in a pan over medium heat until fragrant. Grind into a fine powder using a spice grinder or mortar and pestle.
Marinate the Chicken
- In a bowl, combine the chicken pieces with the spice powder, turmeric powder, garlic paste, 1 tablespoon of oil, and salt. Mix well to ensure the chicken is evenly coated. Marinate for at least 1 hour in the refrigerator.
Sauté Aromatics
- Heat 3 tablespoons of oil in a large pan or pot over medium heat. Add the chopped onion and sauté until light golden brown. Add the onion paste and cook until light pink.
Cook the Chicken
- Add the marinated chicken pieces to the pan and mix well, coating them with the onion mixture. Reduce heat to low, cover, and cook for 15 minutes, or until the chicken is nearly cooked through.
Make the Cashew Paste
- While the chicken cooks, prepare the cashew paste. Blend the soaked cashews with a little water until smooth and creamy.
Combine and Simmer
- Add the cashew paste and 1 cup of water (or more, to reach your desired consistency) to the pan with the chicken. Cook for another 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Serve
- Serve the Chittagong Chicken hot with naan, roti, or chapati.
Recipe Notes
Expert Tips for the Best Chittagong Chicken:
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
- Adjust the amount of chili powder to control the spiciness level to your preference.
- If you prefer a smoother cashew paste, strain it through a fine-mesh sieve after blending.
- Don't overcook the chicken; it should be tender and juicy.
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Recipe Nutrition
Calories: 552kcalCarbohydrates: 10gProtein: 24gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 90mgSodium: 94mgPotassium: 567mgFiber: 3gSugar: 5gVitamin A: 1049IUVitamin C: 135mgCalcium: 47mgIron: 3mg
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Wow, this looks fantastic!
This is delightful! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.