Hate Makha Chicken
A traditional Bengali hand-rubbed chicken curry cooked with fragrant spices, mustard oil, and tender potatoes.
👩🍳 Process
In a large bowl, combine chicken, green chili paste, chopped onion, coriander powder, red chili powder, ginger paste, garlic paste, turmeric powder, salt, yogurt, and mustard oil. Mix thoroughly using your hands. ▶ 0:29 none
Add Kashmiri red chili powder for color and mix again. Cover the bowl and let the chicken marinate. ▶ 2:13 30 min · none
Heat mustard oil in a pan. Fry the potato pieces until they are golden brown, then remove and set aside. ▶ 2:34 medium
In the same oil, add a torn bay leaf and sugar. Stir until the sugar melts and caramelizes slightly, then add the remaining chopped onions and fry until they turn light pinkish. ▶ 3:41 medium
Add the marinated chicken into the pan and mix thoroughly with the fried onions. ▶ 4:09 medium
Add the fried potatoes to the pan and stir everything together well. ▶ 5:07 medium
Cover the pan and cook on medium-low heat to let the chicken release its natural juices. ▶ 5:20 10 min · medium-low
Uncover and stir. If the potatoes and chicken need more cooking, cover and cook for another few minutes. ▶ 5:29 5 min · medium-low
Once fully cooked, uncover and sprinkle garam masala powder on top. Mix well, turn off the heat, cover, and let it rest (standing time) before serving. ▶ 5:48 10 min · none
