Sauce Chicken

    This is a sweet and spicy chicken curry that tastes great with pulao, fried rice or parathas. Serve hot.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 cup of soybean oil
    • 1 cup of onion slices
    • 4-5 bay leaves
    • 4-5 pieces of cloves
    • 4-5 pieces of cardamoms
    • 4-5 pieces of cinnamon sticks
    • 1 chicken, cut into pieces
    • salt as needed
    • 1 tablespoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1 tablespoon of onion paste
    • 1 teaspoon of coriander powder
    • 1 teaspoon of cumin powder
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • 1/2 teaspoon of garam masala powder
    • water as needed
    • 1 cup of tomato sauce
    • 1/2 teaspoon of sugar
    • 4-5 green chilies


    1. Heat a pan with the soybean oil and fry the onion slices until they turn slightly brown.
    2. Add the bay leaves, cloves, cardamoms and cinnamon sticks and stir.
    3. Add the chicken pieces and sprinkle the salt. Stir again.
    4. Now add the ginger, garlic and onion pastes, coriander, cumin, turmeric, red chili and garam masala powders.
    5. Pour in 1 cup of water and stir. Put the lid on and cook for 10 minutes until the water dries up and the oil starts to simmer on top.
    6. Take the lid out and add 2 more cups of water and stir again.
    7. Cook with lid on for 10-15 minutes until water dries up and oil starts to simmer on top to form a thick gravy. The chicken meat should become tender by now.
    8. Now pour in the tomato sauce and stir well. Cook on low heat for 5-7 more minutes.
    9. Sprinkle sugar and green chilies right before the dish is served.
    10. Serve with pulao, fried rice or plain rice.

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