Bengali Home Style Chicken Curry Recipe | Taste Of Kolkata | @CookwithArbin

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats while vegetable oil is more economical.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is less expensive and has a longer shelf life.

Prepare the chicken by adding 1.5 tablespoons of mustard oil, chopped raw onion, and juice from 2 pieces of lemon.

Add ginger garlic paste, turmeric, and salt to the chicken and mix well by hand.

Cover the chicken and let it marinate for 45 minutes.

Heat a pot on medium heat and dry out any water in it.

Add mustard oil to the pot and let it heat up.

Fry the potatoes in the hot oil, adding salt and turmeric for flavor.

Once the potatoes are golden brown, remove them from the pot and set aside.

Add sugar to the hot oil to enhance the color of the curry.

Add whole spices (bay leaf, cinnamon, cardamom, cloves) to the oil and sauté briefly.

Add chopped onions to the pot and sauté until they turn brown.

Add ginger garlic paste and sauté until fragrant and well-cooked.

Add chopped tomatoes to the pot and cook until the oil separates from the masala, about 10-15 minutes.

Once the masala is ready, add the marinated chicken and the fried potatoes to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens