One Pan Chicken | Bengali Style Chicken Breast | One Pan Recipe | Chicken Recipes

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers are milder and cheaper.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is more convenient, and cumin powder is often less expensive.

coriander powder

🥗Healthier: fresh cilantro

💰Cheaper: parsley

Fresh cilantro adds flavor while parsley is a cost-effective substitute.

Heat mustard oil in a large pot over medium heat until shimmering.

Add cumin seeds and bay leaves; sauté until fragrant, about 30 seconds.

Stir in sliced onions and cook until golden brown, about 8-10 minutes.

Add minced ginger and garlic; cook for 2-3 minutes until raw smell disappears.

Incorporate chopped tomatoes and cook until soft, about 5 minutes.

Mix in turmeric, coriander, and red chili powders; cook for 1-2 minutes.

Add chicken pieces and stir to coat with the spice mixture.

Cook until chicken is browned on all sides, about 5-7 minutes.

Pour in water to cover the chicken; bring to a boil.

Reduce heat to low, cover, and simmer until chicken is tender, about 30-40 minutes.

Adjust seasoning with salt to taste; stir in chopped cilantro before serving.

Cooking Techniques

Spice Level: