Subirs Bengali Chicken Curry

IngredientsChicken: 500 Grams (Mix of drumsticks, breast and wings)

Onion: 1.5 (Large ones)
Ginger: Small thumb size.
Garlic: 4 large pieces.
Green Chili: 4 pieces.
Lemon: 1/2 of it.
Tomato: 1/2 of it.
Cumin powder or paste: 3 to 4 tablespoons.
Cumin Seeds: .25 of a tablespoon.
Chili Powder: 1.5 tablespoon, depending on how spicy you want.
Oil: Mustered, if not available then vegetable oil.
Turmeric: 1.5 table spoons.
Sugar: Few grains.
Salt: As per taste.
Garam Masala: 1/2 or 1 full table spoon.
Process1. Chop the chicken preferably in equal sizes, so that all the meat boils similar.
2. Very important: Clean the chicken with water.
3. Cut Onions (mid and thin sizes), tomato (small pieces), chili (length wise at the middle), ginger (tiny pieces),
garlic (tiny pieces).
4. Divide the onions and tomato in two equal parts, half to be blended with other ingredients and rest to be fried
separate.
4. Put half of the onion mentioned above, garlic, ginger, 3 green chill's, half of tomato in to the blender, mix
them well until they are kind of pasted, but not 100% past actually.
5. Divide that blended ingredients mentioned above in two parts, 60% to be marinated and 40% to be added later
in the curry.
6. Marinate the chicken with few drops of the lemon for 7 to 10 minutes. You can do it in parallel to the blend of
of ingredients.
7. After that, marinate the chicken with 60% of the blended ingredients, oil (half of a small tea cup), cumin
powder, turmeric, salt (a lot), chili powder for 20 to 30 minutes.
8. Put adequate oil (more than half of small cup of tea) in a large thick pan and wait for 3 to 5 minutes until it is
heated.
9. Then put some sugar grains and cumin seeds in the oil, after 40 seconds put the half of onions that you kept
aside and fry.
10. After 2 minutes of adding the onions, add the chopped tomatoes that you kept aside, and remaining one chili.
Fry this mixture in low/mid heat until the onions turn golden.
11. Then add the the marinated chicken in to the pot, increase the heat so that the water from vegetables go away
and mainly oil remains for frying, heat it up for 3 to 5 minutes and stir well in this process.
12. Put the burner back and forth between low and medium heat, keep stir for 7 minutes and then add the
remaining blended ingredients.
13. Keep frying and stir for next 7 to 12 minutes, basically depending on the color of the chicken, it should look
well fried and brown.
14. Add water, salt and then cover the pot, keep boiling, check in between.
15. When the gravy is thick, you may stop the process depending on the thickness of the gravy that you want.
Add Garam Masala two minutes before you turn off the burner and mix that garam masala well in the gravy.
Thanks,
Subir