Recipe: Perfect Bengali Chicken Curry

Bengali Chicken Curry. Bengali chicken curry done restaurant style brings home cooking to the next level. Bengali chicken curry done restaurant style is a riff on food I grew up eating. Every Bengali family loves their Murgir Jhol.

The recipe mainly involves chicken and some vegetables and some common spices like coriander powder, garam masala. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry). The defining characteristic of the Bengali-style chicken curry is the presence of potatoes, which. You can cook Bengali Chicken Curry using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Bengali Chicken Curry

1. It's 1 kg of chicken breasts.
2. Prepare 2 of onion, pureed.
3. It's 1/2 kg of potatoes, parboiled, peeled.
4. Prepare 2 cup of tomato paste.
5. You need 1 tbsp of garam masala.
6. You need 1 tbsp of ginger garlic paste.
7. It's 3 clove of garlic.
8. It's 1 tsp of cumin seeds.
9. Prepare 3 of dry red chilli.
10. Prepare 200 grams of mustard oil.
11. Prepare 1 tbsp of red chilli powder.
12. It's 1 tbsp of turmeric powder.
13. It's 1 bunch of fresh coriander leaves.
14. You need 2 of bay leaf.
15. It's 1 of salt.
16. It's 1 dash of sugar.

So, if you are a fan of spicy foods, try this lip-smacking chicken curry and relish with your family and friends. Steps to make Bengali Chicken Curry with Potatoes. This Bengali Chicken Curry with Potatoes is an authentic Indian recipe that all families have grown up with and love! Doi Murgi aka Doi Chicken is a scrumptious substitute of Bengali Sunday Chicken Curry.

Bengali Chicken Curry instructions

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..

I absolutely love this coconut chicken curry. Hope you give it a try. You can also use other cuts of chicken. Vij's Bengali chicken curry recipe calls for removing the chicken bones just before serving, ideal for the curry-in-a-hurry types at the downtown pop-up. A Sunday chicken curry or Robibarer Moorgi on the Bengali table is a serious affair.