Chittagong Chicken

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My connection to Chittagong and that of Bangladesh is that my grandparents lived half their lives in the land. Both my parents were born and brought up in Kolkata and so we never had the chance to visit our city of origin.

Chittagong chicken

Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can’t figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.

While looking for a new chicken recipe last week, I came across this Chittagong chicken recipe. Though while growing up I have had quite a few different type of Chittagong recipes, but never had the chance to have this chicken dish – probably because of the fact that chicken was a no-no till the time my grandfather was around.

Ground Spice

The recipe asked for marinading the chicken in roasted ground cilantro seeds and dry red chilies. While roasting the two spices, I was so overjoyed with the flavor that loomed my kitchen, that I just couldn’t wait to taste the chicken. I deviated a little from the original recipe – added a few potatoes and kept the gravy a little runny – because that’s how my man likes his Sunday chicken.


  • 2lbs medium size chicken pieces
  • 2 large potatoes, cut into half
  • ½ of an onion, slivered finely
  • ½ onion made to a paste
  • 6 dry red chilies
  • 2 tablespoon whole cilantro seeds
  • 1 teaspoon Kashmiri red chili powder
  • 2 tablespoon garlic paste
  • 1 teaspoon turmeric powder
  • 1/4  tablespoon cashew paste
  • 4 tablespoon mustard oil
  • 1 teaspoon garam masala
  • Salt to taste
  • Warm water



  • Dry roast 4 red chilies and the whole cilantro seeds; grind them in a spice grinder.
  • Put the chicken in a large glass bowl, add half of the roasted spices, and 1 tablespoon garlic paste massage the chicken with it. Add half the turmeric, little salt and about 1 tablespoon of mustard oil. Cover with a plastic wrap and marinate for at least an hour or keep it in the bottom rack of the fridge overnight.
  • If you have kept the chicken in the fridge, take it out well before you start cooking so that it comes down to room temperature.
  • Heat oil in the wok. Add a pinch of turmeric and salt to the potatoes and fry in the oil till they turn slightly brown in a few places. Take out and keep aside.
  • In the left over oil add the slivered onions and the 2 red chiles and fry till they turn light brown. Add the chicken, onion paste, turmeric, chili powder, garlic paste and stir well to mix all the spices well. Season with salt.
  • Let the chicken cook over high flame, till the spices turn darker in color. Keep stirring so that it doesn’t stick to the bottom of the pan.
  • Pour about 2 cups of warm water to the chicken, and add the fried potatoes. Cook covered till the chicken is cooked and potatoes are soft. Add the cashew paste and cook for a minute.
  • Sprinkle the extra dry ground spices and garam masala. Serve with roti or rice.

Sunday chicken curry from Chittagong

Hot Tips – Don’t worry about the heat from the chilies, it is much reduced by the cashew paste and also by using the Kashmiri red chili powder, the color turns good and the heat is also less.

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Chicken Teriyaki with Mashed Potatoes and Boiled Vegetables

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If you are non-vegetarian, you know what I’m saying- chicken is such a thing that however way you prepare it, it tastes great. Be it home-made Bengali style chicken keema curry or boiled chicken with apples and fresh cream – chicken is always the show stopper.

When am at home, back in Kolkata, I just can’t think of any Sunday lunch without chicken curry and warm white rice. It was in an evening at Boca Grande, Bangalore that I had my first taste of chicken teriyaki, a Japanese way of preparing chicken. The boneless chicken breast cooked in teriyaki sauce, and served with boiled vegetables. It tasted awesome; the softness of the meat with the sweet yet pungent sauce is a treat by itself.

A little googling of chicken teriyaki suggested that Teriyaki is a combination of two Japanese word “teri” means luster, and “yaki” means grill or broil. The sauce brings the lustrous look to the ingredients and the way of cooking generally broiling or grilling leads to its name. Chicken teriyaki can be prepared in different ways using mirin or even honey, sake and many other types of ingredients. Here’s my version specially dedicated to my Baba on father’s day. Happy  Father’s Day, Baba.


For the chicken teriyaki

  • 2 boneless chicken breast, 200gms each
  • 1 cup dark soya sauce
  • 1 cup chili vinegar
  • 2 tablespoon sugar
  • 2 tablespoon cornstarch/ corn flour

For boiled vegetables

  • 2 cup of cauliflower, carrots, French beans, potatoes – all cut to bite size pieces
  • ½ cup peas
  • Salt to taste


For the chicken teriyaki

  • Preheat the oven 200°C
  • Mix the corn flour with vinegar to a homogenous mixture
  • Add the soya sauce, and sugar and bring to boil with constant stirring
  • Coat the boneless chicken breast evenly with the sauce (keep about ½ cup sauce for later), and place in the middle rack of the preheated oven
  • Keep for 10 mins and then turn the chicken pieces around, coat with the extra sauce and keep for 10 mins more

For boiled vegetables

  • Bring all the vegetables to boil with salt
  • As they turn soft drain out the excess water and keep the veggies under cold water to stop further cooking
  • Separate and mash the potatoes, season with chili flakes
  • Season the other vegetables with salad seasoning or any other seasoning of choice

Assemble the teriyaki chicken, mashed potatoes and vegetables in a plate and serve hot with warm white rice or buttered buns.

Hot Tips – Depending on the size of the chicken the cooking time may vary, so check in between whether your chicken has been cooked. You can shred the prepared chicken and place inside sandwich breads.

Sending this entry to Krithi’s Serve It Grilled event.

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