Easiest Way to Love Appetizing Bengali Chicken Curry

Easiest Way to Love Appetizing Bengali Chicken Curry Delicious, fresh and tasty.

Bengali Chicken Curry. Heat the olive oil in a large skillet over medium-high heat. Bengali cuisine has many delicious recipes. Food dishes of Bengal are famous throughout the world and Bengali Chicken Curry is one of the most-liked recipes from Bangladesh.

The defining characteristic of the Bengali-style chicken curry is the presence of potatoes, which, when cooked in the curry, become soft and succulent, full of all the juicy goodness of the curry.

Bengali chicken curry done restaurant style is a riff on food I grew up eating.

But how they would make it in a restaurant.

You can have Bengali Chicken Curry using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bengali Chicken Curry

1. Prepare 1 kg of chicken breasts.

2. You need 2 of onion, pureed.

3. Prepare 1/2 kg of potatoes, parboiled, peeled.

4. You need 2 cup of tomato paste.

5. It’s 1 tbsp of garam masala.

6. Prepare 1 tbsp of ginger garlic paste.

7. Prepare 3 clove of garlic.

8. Prepare 1 tsp of cumin seeds.

9. It’s 3 of dry red chilli.

10. It’s 200 grams of mustard oil.

11. You need 1 tbsp of red chilli powder.

12. You need 1 tbsp of turmeric powder.

13. You need 1 bunch of fresh coriander leaves.

14. It’s 2 of bay leaf.

15. It’s 1 of salt.

16. It’s 1 dash of sugar.

If only restaurants made it… Back then it was called murgir jhol.

Because when I was growing up this was the definitive chicken curry.

Sunday chicken curry Bengali style To all my lovely readers, thanks for being patient and I acknowledge that I have been missing in action for two weeks.

So this week we brought you our family special chicken curry, the regular one, without any frills attached, very simple, basic and yet heart warming chicken curry.

Bengali Chicken Curry step by step

1. First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour..

2. Parboil the potatoes and peel them. Then cut them into halves..

3. In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry..

4. Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil..

5. To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant..

6. Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked..

7. Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid..

8. After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker..

9. Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom..

An authentic and delicious chicken curry recipe that I had almost every day growing up.

If you don't have ginger-garlic paste, simply use half grated root ginger and half grated garlic.

Also, if you want a smoother sauce, blend the onions and tomatoes before adding the chicken and potatoes.

Chicken Kosha is a traditional Bengali chicken recipe.

Actually it is a spicy chicken curry which is very popular in India and Bangladesh.