Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
Bengali Chicken Curry
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 4
Description
Ingredients needed for the marinade
- 800gms Chicken
- 1 cup Curd
- 1 Onion – medium size thinly sliced
- 1/2 tbsp Ginger-garlic paste
- 1 tsp Chili powder
- 1 tsp Turmeric powder
- 1 tsp Salt
- 1 tbsp Mustard oil
Ingredients needed for the chicken curry
- 4 to 6 Potatoes – washed, cleaned and cut onto half
- 3 Onions – medium size thinly sliced
- 2 Tomatoes – medium size roughly chopped
- ½ cup Coriander leaves – finely chopped
- 1 inch cinnamon, 2 cardamom, 5 to 6 pepper corns and 4 cloves – Whole spices
- 1 tbsp Ginger-garlic paste
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 4 to 5 Bay leaves
- 1 tsp Chili powder
- 1 tsp Bengali garam masala (Bengali garam masala contains cardamom, cloves and cinnamon in equal quantities, grind them all together in a coffee grinder to a fine powder.)
- 1 tsp Salt
- 1 tbsp Mustard oil
Instructions
- Let us first marinade the chicken
- Take chicken in a large mixing bowl add salt, turmeric powder, red chili powder, ginger-garlic paste, mustard oil, curd and sliced onions.
- Give it all a good mix, cover the bowl and keep the marinaded chicken in the refrigerator for atleast 3 hours or overnight for best results.
- Now let us prepare the curry
- Heat a kadai add mustard oil. Heat the mustard oil to its smoking point and turns pale yellow in colour.
- Now add bay leaves, whole garam masala, and onions.
- Saute on medium heat add salt, coriander powder, cumin powder, chili powder and saute for a minute.
- Add ginger-garlic paste and saute for 2 minutes till the raw smell of ginger and garlic goes.
- Add chopped tomatoes and mix well. Saute on medium heat for 3 to 4 minutes.
- Now add the marinaded chicken pieces.
- Mix well. Cook for 8 to 10 minutes on high heat.
- Keep stirring in between, the chicken will release a lot of water.
- Add the potatoes and saute on medium heat for 5 to 7 minutes.
- Once the water from the chicken dries up add 2 cups of water and mix well.
- Cover and cook on medium heat for 8 to 10 minutes.
- Keep stirring in between.
- Once the chicken is cooked and the potatoes are done add Bengali garam masala and garnish with coriander leaves.
- Mix well.
- Bengali Chicken Curry is now ready to serve enjoy with steamed rice, Luchi/poori or paratha.
Notes
I have used thinly sliced onions in this recipe as thinly sliced onions will give the curry a different consistency as opposed to diced or roughly chopped onions.
Keywords: bengali chicken curry
