Bengali Chicken Curry
- 80 min
- medium
- Serves 4
Bengali chicken curry of bone-in chicken and potato in mustard oil with onion, tomato and Cookd Chicken Masala. Medium-spicy, serves 4, about 80 minutes.
Good for: Party
Ingredients
Mustard Oil4 tbsp
Cinnamon3 grams
Green Cardamom1.5 grams
Cloves1 grams
Bay Leaves1 grams
Potato, Quartered300 grams
Onion, Thinly Sliced3
Salt1½ tsp
Ginger Garlic Paste, Paste24 grams
Tomato, Chopped2
Turmeric Powder1.5 grams
Red Chilli Powder3 grams
Cookd Chicken MasalaChicken750 grams
Water, For Cooking500 ml
Garam Masala Powder1.5 grams
Coriander Leaves, Chopped6 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 536kcal | 2144kcal |
| Protein | 43g | 171g |
| Carbohydrate | 30g | 121g |
| Fat | 28g | 110g |
| Fibre | 6.3g | 25g |
| Sugar | 5.5g | 22g |
Cookd masalas for chicken
Method
Get ready. Clean and cut the chicken into bone-in curry pieces. Wash and peel the potatoes, peel the onions, and wash the tomatoes and coriander leaves. Quarter the potatoes, slice the onions, and chop the tomatoes and coriander leaves.
Heat the mustard oil in a kadai on medium flame for 2 to 3 minutes until it is hot and just begins to smoke. Lower the flame and add the cinnamon, cardamom, cloves and bay leaves. Fry for 1 minute until they release their smell.
Add the potatoes and fry on medium flame for 6 to 8 minutes, turning them often, until they are lightly golden on the outside. Remove them to a plate.
Add the sliced onions to the same kadai and fry on medium flame for 8 to 10 minutes until they turn golden. Add the salt while frying so the onions soften evenly.
Add the ginger garlic paste, tomatoes, turmeric, red chilli powder and Cookd Chicken Masala. Cook on medium flame for 6 to 8 minutes, stirring often, until the tomatoes become soft and the raw smell goes.
Add the chicken and mix it well with the masala. Cook on medium-high flame for 8 to 10 minutes until the chicken changes colour and the oil starts to show at the sides.
Add the fried potatoes and water. Cover and cook on low flame for 15 to 18 minutes until the potatoes are soft, there is no pink meat near the chicken bones and the juices run clear. Stir once halfway through and add the garam masala at the end.
Add the coriander leaves and simmer uncovered for 2 minutes until the gravy reaches the thickness you like. Turn off the flame and serve hot with rice or roti.
Before you start
- How long does Bengali Chicken Curry take?
- 1 hour 20 minutes from start to finish. That is 20 minutes of preparation and 1 hour of cooking.
- How many people does Bengali Chicken Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Bengali Chicken Curry vegetarian?
- No, it contains meat or fish.
- Is Bengali Chicken Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Bengali Chicken Curry?
- 750 grams Chicken, 33.2 grams Cookd Chicken Masala, 300 grams Potato, 4 tbsp Mustard Oil, 3 grams Cinnamon, 1.5 grams Green Cardamom, and a few more listed on this page.
- Do I need a pressure cooker for Bengali Chicken Curry?
- No, it is cooked in an open pot.
- How many calories are in Bengali Chicken Curry?
- About 536 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
