BENGALI STYLE CHICKEN CURRY

Bengali style chicken curry is a delicious, mouthwatering chicken curry cooked with potatoes. Chicken curry is very easy to make and taste awesome. The addition of potatoes is must in the curry. You will fall in love when potatoes cooked till tender in a tantalizing broth. This chicken curry is made by using onions, and few aromatic spices which are easily available in every kitchen. This chicken curry have a beautiful aroma and a very unique taste. The gravy is kept on thinner side. Mustard oil is must for this recipe that lends dish to a distinct flavour.

Let's prepare the bengali style chicken curry:--

INGREDIENTS:--

1. Chicken-- 500g

2. Onions--3(medium)finely paste

3. Ginger-- 1 inch

4. Garlic-- 12 cloves

5. Turmeric-- 2tsp

6. Red chilli powder--to taste

7. Kashmiri red chilli powder-- 1tsp

8. Salt-- to taste

9. Green chilli-- 1

10. Cumin whole-- 1tsp

11. Coriander whole --1 1/2 tsp

12. Green cardamon-- 3

13. Black cardamon -- 1

14. Cloves-- 3

15. Cinnamon--1 inch

16. Potatoes-- 3(peeled&halfed)

17. Mustard oil-- as required

FOR TEMPERING:---

1. Green cardamon-- 2

2. Black cardamon--1

3. Bay leaves--1

4. Cloves--4

5. Cinnamon-- 1 inch

AROMATIC MASALA:--

1. Mace-- 1/2 piece

2. Nutmeg-- 1/2 piece

METHOD:---

1. Clean the chicken throughly.

2. Add 1/2 tsp Salt,1/2 tsp Turmeric, 1/2tsp Kashmiri Red chilli, 1tbsp mustard oil.

3. Coat well . Keep aside for 30 min.

4. Now make a fine paste of cumin whole, Coriander whole,green cardamon, Cinnamon, green chilli, Cinnamon, Clove, ginger, garlic.

5. Make a fine paste out of it.

6. Add turmeric powder, red chilli powder, salt.

7. Mix well and keep aside.

8. Now take potatoes Clean and half in pieces. Marinate with salt and turmeric.

9. Now take a heavy bottom pan add mustard oil. Fry potatoes till it turn light brown. Keep aside.

10. Now in the same pan add whole spices for tempering.

1. 11. Add onions paste.

12. Stir continuously . Till it trun brown.

13. Now add prepared masala.

14. Stir continuously till masala releases oil.

15. Now add marinated chicken. Mix well.

16. Cover the pan. Cook till half done.

17. Now add fried potatoes. Mix well.

18. Along with potatoes add 1 cup of water.

19. Again cover the pan . Let it cook in lowest heat. Till the chicken and potatoes are completely done.

20. Add Mace and Nutmeg powder. Adjust the salt.

1. 21. Cover the pan for last five min. After that switch off the heat. Give standing time of ten min. Bengali style chicken curry is ready to serve.

22. Serve Bengali style chicken curry with steam rice, puris, naan,tandoori roti,pulav, fried rice.

HAPPY 🙂 COOKING