Introduction:

Rasonabilas is a traditional Bengali culture. As the saying goes, “Mache Bhate Bengali“, but along with fish, chicken also has a place in the Bengali kitchen. Along with that got the Bengali touch and became Bengali Chiken Curry.

Bengali chicken curry is a popular dish. Every Bengali family cooks it in their own way. So this method of cooking is different for everyone. Here I am sharing my method of making bengali chiken curry. Hope you’ll enjoy cooking it and don’t forget to share your experience with me.

• Course Main Course
• Cuisine Indian

• Prep Time 20 minutes
• Cook Time 40 minutes
• Total Time 1 hour

• Servings 4
• Author Gourob & Sudip

Ingredients:

To cook bengali chiken curry,we need-

• 1 kg-Chiken (medium sized pieces,with bone and also without bone)
• 4-Potato (medium sized)
• 3-Onion (medium sized,thinly sliced)
• Mustard oil
• 3-Bay leaf
• 2-Whole dry red chili
• 100gm-Sour yogurt
• 2 tbsp-Ginger paste
• 2 tsp-Garlic paste
• 1 tsp-Dry chili paste
• 1 tsp-Kashmiri chili powder
• 1 tsp-Garam masala powder
• 2 tsp-Cumin batter or Cumin powder
• 2 tsp-Turmeric powder
• Water

Instructions:

To make the bengali chiken curry properly,follow the instructions given below-

1. Wash chiken pieces,keep them in a plastic colander. This straining process removes the excess water from chiken.

2. Peel the potatoes. Cut them into equal four pieces each, wash and keep aside.

3. Now take the washed chickens in a big bowl . Marinate well with 1tsp turmaric powder, little salt and 100gm of sour yogurt.

4. This bengali chicken curry is cooked in mustard oil. So that its taste becomes incomparable

5. Heat 1 cup (250 ml) of oil in a deep frying pan. Then fry the marinated chickens on low flame. Frying the chickens before cooking is one of the specialties of Bengali chicken curry. This gives the chicken a little bit crispiness. When the color of the chicken turns brown,then take the chickens in a bowl and keep them aside. Now took the washed potatoes and marinate them with a little salt and turmeric powder and fry them in remaining oil in the pan well.

6. Add another 200ml of oil to the remaining oil in the pan. When the oil is hot, add 3 bay leaves, 2 dry chillies and chopped onions.

7. Now this is one of the vital step to making bengali chiken curry. When the color of the onion turns brown, add 2 tsp cumin seed paste / cumin seed powder, 2 tbsp ginger paste, 2 tsp garlic paste, 1 tsp dry chilli paste, 1 tsp Kashmiri chilli powder, 1 tsp turmeric powder and salt to taste. Stir until the spices are well mixed, so they don’t stick to the bottom of the pan.

8. After grinding the spices well, add the pre-fried chicken and potatoes to the spices. Stir the chickens so that the chickens adhere well to the spices. Season the chicken with spices. Then add 2 cups (500 ml) of hot water to the pan and cover it. Then continue to cook on medium heat until the chicken is fully cooked.

9. Now check the taste of salt in the chicken. After that add 1 tsp garam masala powder in it and mix it well.

10. Bengali chicken curry is ready. Now serve it with rice, roti, luchi, parota, puri, kachuri, polao, fried rice etc. This Bengali chiken curry goes well with almost every indian style rice dishes.

Recipe Notes:

● This Bengali chicken curry is cooked with a little broth. If you like more or less broth, you can reduce or increase the amount of water during cooking as per your convenience.