Bengali chicken curry
Succulent chicken and golden potatoes simmered in a richly spiced mustard oil gravy.
👩🍳 Process
Heat mustard oil in a pan and deep-fry the halved potatoes until they turn golden brown. Remove them from the oil and set aside. ▶ 0:19 medium-high
In the same oil, add green cardamom, cinnamon, and bay leaf for tempering. ▶ 0:42
Add the chopped onions and fry them until they are golden brown. ▶ 0:54
Add ginger paste and garlic paste, then sauté them well along with the fried onions. ▶ 1:44
Mix in the onion paste and continue to sauté the mixture. ▶ 2:01
Add coriander powder, red chili powder, turmeric powder, salt, and sugar. Mix well. ▶ 2:22
Cover the pan and cook on low heat for 2 minutes until the oil separates from the spices. ▶ 3:43 2 min · low
Add the chicken pieces and stir to coat them well with the cooked spice paste. ▶ 3:52
Add the fried potatoes, mix thoroughly, then cover and cook for 5 minutes. ▶ 4:08 5 min
Whisk yogurt with Kashmiri red chili powder. Pour this mixture into the pan, rinse the bowl with a little water, add it to the curry, and mix well. ▶ 5:03
Cover and cook again for 5 minutes. ▶ 5:25 5 min
Pour in enough room temperature water to submerge the chicken and potatoes. Cover and simmer for 10 minutes until they are fully cooked. ▶ 5:31 10 min
Sprinkle garam masala powder, stir, cover, and cook for 1 minute. Turn off the heat and let the curry stand covered for 5 minutes before serving. ▶ 6:36 6 min
