A delicious Bengali style Chicken Curry often made during sunday lunch or during any special occasion. Typically served with hot rice, they can also be served as a side dish with roti, naans or parathas.
Chicken – 400 to 500 gms, chopped into bite sized pieces
Onion – 1, finely sliced
Potato – 1, chopped
Ginger Garlic Paste – 2 tsp
Plain Yogurt – 2 to 3 tblsp
Tomato Ketchup – 2 tsp
Turmeric Powder – 1/4 tsp + 1/4 tsp
Red Chilli Powder – 1/4 tsp + 1/4 tsp
Garam Masala Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Mustard Seeds – 2 tsp
Sunflower Oil – 2 tblsp
Bay Leaf – 1
Cloves – 2
Cinnamon – 1 cm piece, broken
Dry Red Chilli – 1
Coriander Leaves – handful, chopped (to garnish)
Salt as per taste
1. Combine the yogurt, mustard oil, a pinch of salt and 1/4 tsp of turmeric powder in a bowl.
2. Mix well.
3. Add the chicken pieces and rub gently.
4. Keep aside for 1 to 2 hours.
5. Heat oil in a heavy-bottomed pan over medium flame.
6. Fry the cloves, bay leaves, cinnamon and red chillies for 10 to 15 seconds.
7. Add the onions and potatoes. Saute until onions turn golden.
8. Add the ginger garlic paste and mix well.
9. Cook for a minute.
10. Add the turmeric powder, coriander powder, red chilli powder and little water.
11. Mix again and add the tomato ketchup.
12. Add the marinated chicken pieces and stir well.
13. Cook for 5 minutes.
14. Pour 1 cup of water.
15. Add sugar and little salt.
16. Stir once and cover with a lid.
17. Simmer for 10 minutes.
18. Stir well and cook for another 2-3 minutes or until the chicken is cooked.
19. Add the garam masala powder and stir gently.
20. Garnish with coriander leaves.
21. Remove from flame and serve with rice or rotis.
Tip: Depending on how much gravy you want, adjust the quantity of the water at step #14.