First, marinate the chicken with curd and ginger-garlic paste. Keep it in the refrigerator for at least 2–3 hours. 2. Now soak the cashew nuts in a bowl of hot water for a few minutes, and then grind ...

Getting recipes from my grandparents’ generation ... Store in an airtight jar. For the Bengali chicken and potato curry, score the chicken pieces 3–4 times on each side and set aside.

Cool it down and then ground all spices by using a grinder to make a powdered form of it. Bengali biryani masala is ready to use in this recipe. Now take the chicken pieces (curry cut), first, clean ...