Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, bengali chicken curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Bengali Chicken Curry is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Bengali Chicken Curry is something that I have loved my entire life.
This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry). It is so versatile that it can be eaten with rice/roti. A Bengali chef gave me this recipe when I used to work in an Indian restaurant, he called it "The Staff Curry". Cover and cook on a low flame, stirring now and again, until the Chicken is cooked through.
To get started with this recipe, we must first prepare a few ingredients. You can have bengali chicken curry using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Bengali Chicken Curry:
- Make ready 1 kg chicken breasts
- Take 2 onion, pureed
- Get 1/2 kg potatoes, parboiled, peeled
- Get 2 cup tomato paste
- Take 1 tbsp garam masala
- Get 1 tbsp ginger garlic paste
- Make ready 3 clove garlic
- Prepare 1 tsp cumin seeds
- Take 3 dry red chilli
- Make ready 200 grams mustard oil
- Prepare 1 tbsp red chilli powder
- Prepare 1 tbsp turmeric powder
- Make ready 1 bunch fresh coriander leaves
- Make ready 2 bay leaf
- Make ready 1 salt
- Prepare 1 dash sugar
Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or. Bengali chicken curry is a famous recipe from Bengali cuisine. The recipe mainly involves chicken and some vegetables and some common spices like coriander powder, garam masala.
Steps to make Bengali Chicken Curry:
- First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour.
- Parboil the potatoes and peel them. Then cut them into halves.
- 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.
- 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.
- 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.
- 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.
- Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid.
- 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.
- Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom.
Bengali chicken curry is a famous recipe from Bengali cuisine. The recipe mainly involves chicken and some vegetables and some common spices like coriander powder, garam masala. An authentic and delicious chicken curry recipe that I had almost every day growing up. Also, if you want a smoother sauce, blend the onions and tomatoes before adding the chicken and potatoes. Doi Murgi aka Doi Chicken is a scrumptious substitute of Bengali Sunday Chicken Curry.
So that’s going to wrap it up for this exceptional food bengali chicken curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
