Bengali-style Chicken Rizala

THIS RECIPE WAS FEATURED IN THE FOODISTA FOOD BLOG OF THE DAY 11 JAN 2012!Ingredients:1/2 kilo chicken breast cut in pieces1 finely chopped onion1 tbsp ginger/garlic paste1 cinnamon stick3-4 green cardamom, crushed a bit1 cup natural yoghurt1 pinch dried chilli flakes2 tbsp fresh milksalt to tasteServes 2-3 people and takes 30 minutes to prepare

 Cinnamon and cardamom share a versatility that allows them to be used in either savoury or sweet Pakistani dishes. Combined in desserts they add a sweet, aromatic rather festive note and when used in savoury curries they bring out the placid pungency of yoghurt or cut the acidity of tomatoes. Traditionally many curries use both as a part of their 'garam masala' combination and more than often they are used whole to fragrance oil before adding onions, ginger and garlic (which form the base of most curries). A classic example of the simplicity of this combination is this curry which will be one of the most deliciously satisfying curries you will ever make. The key through out the cooking process of this curry is not to let the onion and ginger/garlic mixture brown at all and not to add anything that will taint the whiteness of the curry.The roots of this curry are set in Bengaldesh and its addition into our family  from my aunt who is Bengali. My mom has changed a few things like the addition of red chilli flakes and milk just to add a slight twist. From what I am told every Bengali home has a version of this 'Chicken Rizala', but you will not find two Rizala's alike. This is easy, quick and will become a go to dish for years to come.Method:1. In a saucepan heat about 2 tbsp of oil and fry the chicken until it is light brown but not cooked inside. Leave aside.2. Heat oil in a saucepan over medium heat and when hot throw in the cinnamon stick and slightly open cardamom pods. Allow to fragrance the oil and then add the onions. Let these sweat and turn opaque but do not allow to brown at all. Now add the ginger and garlic and fry until the raw garlic smell evaporates. Do not allow to brown.3. Add salt and then the yogurt and fry on medium low heat and keep slightly covered. A lot of water will come out of the yogurt and it might separate but not to worry it's a stage it will need to go through before it starts to look thick and pulled together.4. Once it is slightly thicker add the slightly browned chicken and cover the saucepan slightly turn the heat low and allow to simmer for about 15 minutes or until the chicken is cooked. During this time the curry might get a bit watery due to the chicken (therefore try only to use organic chicken) but not to worry this curry will soon thicken.5. One read take it off the heat, while still in the pan add a pinch of red chilli flakes (not powder) and pour about 2 tbsp of milk and stir. Serve with freshly boiled basmasti rice.