Name: Roadside Café Chicken
Yield: Serves 4
Cuisine: Bangladesh
Ingredients: About 1¼ cups packed grated onions; 1 teaspoon Bengali Five-Spice Mixture or a scant ¼ teaspoon each black mustard, cumin, fennel, fenugreek, and nigella seeds; 6 chicken drumsticks; 2 tablespoons ghee or butter; 4 dried red chiles; 1 tablespoon vegetable oil, raw sesame oil, or peanut oil; 2 whole cloves or a generous pinch ground cloves; About 1½ cups water; 1 teaspoon sugar; 1 teaspoon salt, or more to taste; 1 tablespoon minced ginger or ginger mashed to a paste; 1 cinnamon or cassia stick; 1 teaspoon ground coriander; 2 bay leaves; 2 teaspoons minced garlic or garlic mashed to a paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

This is our approximation of the aromatic simmered chicken we ate one morning in western Bangladesh (see “Dawn”). We like to serve a green salad or cucumber slices on the side, for a contrast in texture and a cooling balance to the medium-hot chile hit of the gravy. Leftovers are delicious.

Ingredients

6 chicken drumsticks
1 tablespoon vegetable oil, raw sesame oil, or peanut oil
2

Asia
Bangladesh
Supper
Main course
Lunch
Gluten-free

Method

Rinse the drumsticks and peel off the skin if you wish. Use a cleaver to chop each one into three pieces. Check the cut surfaces and discard any bone fragments. Rinse well with cold water and set aside.

Heat the oil and ghee or butter in a wide heavy pot over medium-high heat. When hot, toss in the spice blend, cloves, cinnamon stick, and bay leaves and stir until aromatic, 2 to 3 minut

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Ingredients

Method

Part of