Discover the unique fusion of flavors in our latest Bangladeshi Chinese restaurant-style Chicken Curry recipe! This video showcases a tantalizing twist on traditional Chinese curry, expertly crafted by our chef to include the rich, aromatic spices typical of Bangladeshi cuisine. Watch as we guide you through each step, from marinating and frying tender chicken cubes to creating a velvety, spice-infused gravy that perfectly blends East Asian zest with South Asian depth. Perfect for a family dinner or special occasion, this recipe promises a culinary journey that will delight your taste buds. Don’t forget to like, share, and subscribe for more mouthwatering recipes from around the world, brought to you by Banglar Rannaghor!

Ingredients:

For the chicken:
460g boneless chicken, cubed (breast or thighs)
½ tsp salt
1 egg white
1 tbsp all-purpose flour (maida)
1 tbsp cornflour
Oil, for deep frying
For the gravy:

3 tbsp cooking oil
2 small bay leaves
4 cardamom pods, cracked
3 cloves
1 large onion, thinly sliced (about 1 cup)
A small piece of cinnamon stick
¼ cup water
1½ tsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
½ tsp salt
1 tbsp peanut butter
1 tsp chicken stock powder
1 tbsp chili sauce or ketchup
1 small tomato, cubed
3 green chilies, slit
¾ cup water (adjust as needed)
1 tbsp milk powder
½ tsp roasted cumin powder
Instructions:

Prepare the Chicken:

In a bowl, mix chicken cubes with ½ tsp salt. Add the egg white, all-purpose flour, and cornflour, mixing until well coated.
Deep fry the chicken pieces in hot oil for 4-5 minutes until golden and crisp. Remove and drain on paper towels.
Make the Gravy:

Heat 3 tbsp cooking oil in a pan. Add bay leaves, cracked cardamom pods, and cloves, sautéing briefly.
Add the sliced onion and cinnamon stick. Sauté until the onion turns golden brown.
Pour in ¼ cup of water, then add ginger and garlic pastes. Sauté until fragrant, about 30 seconds.
Stir in Kashmiri red chili powder, turmeric powder, and ½ tsp salt. Cook until the oil begins to separate, about 4-5 minutes on medium heat.
Add peanut butter and mix well. As the oil surfaces, stir in the chicken stock powder. If the gravy thickens but lacks gloss, add a splash of water and keep sautéing. (“Trust the process, and your curry will shine like a culinary star!”)
Mix in chili sauce or ketchup, then add the fried chicken pieces. Combine well with the gravy.
Add the cubed tomato and slit green chilies. Pour in ¾ cup water as needed and cook for 2-3 minutes.
Finally, stir in milk powder and finish with roasted cumin powder.
Serve: Serve your delicious Chinese Style Chicken Curry with steamed white rice or naan for a meal that’s both comforting and exotic.

Enjoy this super yummy and scrumptious dish that’s sure to be a hit!

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