Savor Old Dhaka: Ultimate Chicken Curry Recipe!

Discover the rich flavors of Old Dhaka with our traditional Chicken Curry recipe! In this video, we'll guide you through every step of preparing this aromatic and flavorful dish, showcasing how to blend spices and ingredients like cinnamon, cardamom, and alubukhara to perfection. Perfect for any meal, this chicken curry pairs wonderfully with roti, paratha, or rice. Whether you're a seasoned cook or a beginner, follow along to recreate a piece of Old Dhaka's culinary heritage in your kitchen. Don't forget to like, subscribe, and click the bell icon for more delicious recipes from around the world!

Ingredients:

• ¼ cup cooking oil

• 1½ cups thinly sliced onions

• 3 medium cinnamon sticks

• 3 bay leaves

• 10-11 cardamoms

• ¼ cup water

• 1¼ tbsp ginger paste

• 1½ tbsp garlic paste

• 2½ tsp red chili powder

• 1½ tsp turmeric powder

• 1 kg chicken, cut into small pieces

• 1¾ tsp salt

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 cup hot water

• 2½ tbsp powdered milk

• 5 alubukhara (dried plums)

• Nut paste (optional, for thickness)

• 1 large potato, cubed

Instructions:

1. Prepare the Onion Mixture:

• Heat the cooking oil in a large pan over medium heat.

• Add the sliced onions, cinnamon sticks, bay leaves, and cardamoms.

• Sauté until the onions start to soften, then cover and cook over low heat for 5-6 minutes.

1. Brown the Onions:

• Remove the lid, increase heat to medium-high, and continue to sauté until the onions turn golden brown.

• Add ¼ cup of water and stir.

1. Add the Pastes and Spices:

• Mix in the ginger paste, garlic paste, red chili powder, and turmeric.

• Cook until the oil begins to separate from the mixture.

1. Cook the Chicken:

• Add the chicken pieces and salt. Stir well to coat the chicken in the spices.

• Cover and cook over low heat for 5 minutes.

• Stir in the coriander powder and cumin powder, and sauté for another 5 minutes.

1. Simmer:

• Pour in 1 cup of hot water, cover, and let it simmer over medium-low heat for 20 minutes, stirring occasionally.

1. Add Final Ingredients:

• Stir in the powdered milk, alubukhara, and nut paste (if using) for thickness.

• Add the cubed potatoes and mix well.

• Cover and cook for an additional 15 minutes, or until the potatoes are tender and the chicken is fully cooked.

Serving:

• Serve the Old Dhaka Style Chicken Curry hot with roti, paratha, or rice for a comforting and flavorful meal.

This rich and aromatic curry is a quintessential representation of traditional flavors from Old Dhaka, perfect for any day that calls for a special meal.