Boisakhi Chicken (বৈশাখি চিকেন)

 Baisakhi Chicken, also known as "Baisakhi Murg," is a festive dish enjoyed during the Baisakhi festival in Bengal. Here's a traditional Bengali recipe for Baisakhi Chicken:

### Ingredients:

- **Chicken**: 1 kg, cut into pieces

- **Onions**: 2 large, finely sliced

- **Tomatoes**: 2 large, chopped

- **Ginger-garlic paste**: 2 tablespoons

- **Green chilies**: 3-4, slit

- **Yogurt**: 1 cup

- **Mustard oil**: 3 tablespoons (or any cooking oil)

- **Cumin seeds**: 1 teaspoon

- **Coriander powder**: 1 tablespoon

- **Cumin powder**: 1 teaspoon

- **Turmeric powder**: 1 teaspoon

- **Red chili powder**: 1 teaspoon (adjust to taste)

- **Garam masala**: 1 teaspoon

- **Bay leaves**: 2

- **Salt**: to taste

- **Sugar**: 1 teaspoon

- **coriander leaves**: for garnish

### Instructions:

1. **Marinate the Chicken**:

   - In a bowl, mix the chicken pieces with yogurt, half of the turmeric powder, half of the cumin powder, and a little salt. Let it marinate for at least 30 minutes.

2. **Prepare the Base**:

   - Heat mustard oil in a large pan or kadhai. Add cumin seeds and bay leaves. Let them sizzle for a few seconds.

   - Add the sliced onions and sauté until they turn golden brown.

   - Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell goes away.

3. **Cook the Chicken**:

   - Add the marinated chicken to the pan. Cook on medium heat until the chicken starts to brown.

   - Add chopped tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook until the tomatoes become soft and the oil starts to separate from the masala.

4. **Simmer**:

   - Pour in a cup of water (adjust according to the desired consistency of the gravy). Bring it to a boil.

   - Reduce the heat, cover the pan, and let the chicken simmer for 20-25 minutes or until fully cooked and tender.

5. **Finish**:

   - Check the seasoning and adjust salt and sugar as needed. Stir in garam masala and cook for another 2 minutes.

   - Garnish with chopped coriander leaves.

6. **Serve**:

   - Serve hot with steamed rice or parathas.

Enjoy your Baisakhi Chicken!