No cream, no nuts, just a simple and aromatic authentic Bangladeshi version needing only three whole spices.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Nadiya HussainFrom Saturday Kitchen
Ingredients
- 250g/9oz ghee
- 4 cinnamon sticks
- 4 bay leaves
- 6 cardamom pods
- 4 onions, finely chopped
- 1 tbsp fine salt
- 125g/4½oz ginger, peeled and roughly chopped
- 2 medium-large garlic bulbs, cloves peeled and roughly chopped
- 8 chicken thighs, skinless, bone-in or boneless
Method
-
Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic.
-
Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour.
-
Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains.
-
Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes.
