2 lg. onions
2 cloves garlic
3 tbsp. butter
1 1/2 tsp. grated fresh ginger
3 cloves
4 whole cardamoms
1 stick cinnamon
2 bay leaves
6 to 8 skinless chicken thighs
1 tbsp. ground coriander
2 tsp. ground cumin
1/4 c. yogurt
2 potatoes
Salt
Pepper
1/2 c. light cream
Sugar

Saute the first 8 ingredients. Add chicken thighs and cook several minutes on each side. Add the ground cumin and coriander. Cook several minutes longer and add yogurt. Reduce heat and cook, covered, about 45 minutes until chicken is tender. Add potatoes 20 to 25 minutes before chicken is tender. Add salt and pepper to taste. Add about 1 tablespoon sugar and the light cream. Cook uncovered 10 minutes or until sauce is thick. Serve over rice.

A Bengali dish usually served during Eid or special occasions.