Step 1

Prepare the base

Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.

Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.

Add the sliced onions and peppers and continue to heat until soft.

Add splashes of water if needed to avoid burning. 

Step 2

Build the sauce

Mix Classic Bangla spices with 50ml water to make a runny paste.

Pour into the pan with the heated onion base and continue heating gently. 

Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.

Step 3

Add the chicken

Add chicken and increase heat to lightly sear the surfaces.

Reduce to a simmer, continuing to heat until the chicken is cooked. 

Stir in the yogurt or cream, once off the heat. 

Chef's Tip:
For a thicker sauce, cook for longer allowing the sauce to thicken.