Marinate the 500 grams of chicken with 1 onion paste, 2 tablespoon of ginger garlic paste, 1 tablespoon of red chilli powder, 4-5 tablespoon of mustard oil, and 1/2 tablespoon of garam masala powder. Keep the marinated chicken for 30 minutes.
When the masalas starts leaving oil pour 2 cups of water and boil covering with a lid. Stir in between and cook till the water dries up. Add water if required to cook.
Serve with plain rice. And compliment a Bengali authentic platter with Payesh and Kala Jamun.
Notes
Cooking time depends on the chicken. Add water as required