Bengali Chicken Curry is a flavorful, spicy, and soupy chicken curry dish with tender chicken pieces and potatoes. Infused with aromatic Bengali spices, this dish is a perfect balance of heat and flavor, often served with rice or bread. The special masala mix gives it an authentic Bengali taste.
Bengali Chicken Curry
Ingredients
Special Masala
Instructions
-
Prep the ingredients: Clean the chicken and chop the potatoes, onions, and tomatoes. Prepare the ginger-garlic paste and measure out the spices.
-
Heat oil: In a pan, heat mustard oil (or your preferred oil) over medium heat. Add the bay leaf, cinnamon sticks, cardamom pods, and cloves. Sauté for a minute until fragrant.
-
Cook onions: Add finely chopped onions and sauté until golden brown.
-
Add ginger-garlic paste and tomatoes: Add the ginger-garlic paste and chopped tomatoes to the pan. Cook until the tomatoes soften and the oil starts separating.
-
Spice it up: Add turmeric powder, red chili powder, cumin powder, coriander powder, and the special Bengali masala (garam masala and panch phoron). Stir well and cook for another minute.
-
Add chicken and potatoes: Add the chicken pieces and cubed potatoes. Stir to coat them with the spices. Cook for 5-7 minutes.
-
Simmer the curry: Add enough water (or chicken broth) to cover the chicken and potatoes. Bring it to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the chicken is cooked and the potatoes are tender.
-
Final touches: Check for seasoning and adjust salt if necessary. Garnish with fresh coriander leaves.
-
Serve: Serve the Bengali Chicken Curry hot with steamed rice or naan bread.
Note
- Adjust the level of spiciness by varying the number of green chilies and red chili powder.
- If you prefer a thicker curry, you can reduce the amount of water and let it cook further to thicken.
- Bengali chicken curry can also be made with bone-in chicken for a more flavorful base.