EASY & SIMPLE Chicken Curry | Bengali Style Chicken Curry Recipe

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option while vegetable oil is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based alternative, while chickpeas are budget-friendly and protein-rich.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes offer more nutrients, while carrots are often less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute fresh herbs, and dried herbs are usually more affordable.

Blend garlic, ginger, tomatoes, and one onion into a smooth paste.

Slice another onion into rings.

Heat mustard oil in a pan over medium-high heat.

Fry potatoes with a sprinkle of salt until golden brown; remove from pan.

Lower heat and caramelize about 1 tablespoon of sugar until golden.

Add dry bay leaves, green cardamom, cinnamon stick, and cloves to the pan.

Add sliced onions and a sprinkle of salt; cook until softened.

Add kashmiri red chili powder and turmeric powder; stir briefly.

Add the blended paste to the pan and increase heat.

Add bone-in chicken legs and thighs; stir frequently on high heat.

After 15 minutes, add fried potatoes and salt; stir again.

Add rinsed blender water (1 cup) and garam masala; stir to combine.

Cover and cook on low heat for 20 minutes until potatoes are soft.

Cooking Techniques

Equipment Needed

Spice Level: