Heat oil in a medium pot on a low flame, temper the bengali 5 spice for 15-20 seconds or until it is golden brown. (don’t over temper it otherwise it will be burned & bitter)
Add onions and cook until it is translucent.
Add chopped ginger and garlic and cook for another 2-3 minutes, then add chopped tomatoes.
Cook the tomatoes for 5 minute then add remaining spices.
Saute and cook the mixture for 2 minutes then add chicken and ¼ cup of water mix well, cover the pot with lid cook it at low medium flame for 15-20 minutes or until chicken is cooked completely
Keep stirring the stew every 3-4 minutes, season with salt as per the taste.
Garnish with chopped cilantro, and enjoy with steam rice.
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