Bengali  Chicken Curry

Bengali chicken curry is a 35 minute stovetop recipe made with chicken pieces, onion, tomato paste, ginger, garlic, whole spices, and ground spices.

The whole spices are cloves, cardamom, cassia bark, and bay leaves. The ground spices are turmeric, coriander, cumin, and garam masala.

Prepare the chicken. Cut the chicken into small pieces. Dice the onion and mince the garlic. In a pot on medium high heat,  fry the onion and garlic in oil (or ghee).

Add the whole spices, ground spices, and salt. Fry the onions for a few minutes with the spices.

 Add the chicken pieces.

Add the tomato paste.

Cook for 10 to 12 minutes until the chicken juices started to seep out.

Add water. Continue simmering on low heat for about 10 minutes.

Serve with rice. Garnish with fresh cilantro and chilis.