Bengali Chicken Stew with Aromatic Spices

1.Heat mustard oil in a large pot over medium heat until it shimmers.

2.Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.

3.Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.

4.Add the chopped tomatoes and cook until they soften, about 5 minutes.

5.Sprinkle in the turmeric, red chili, cumin, and coriander powders, stirring well to combine and cook the spices for 2-3 minutes.

6.Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides.

7.Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the chicken is cooked through and tender.

8.Stir in the coconut milk and garam masala, cooking for an additional 5 minutes to heat through and meld the flavors.

9.Taste and adjust seasoning with salt as needed.

10.Garnish with fresh cilantro leaves before serving.