Chicken Curry Recipe

Indian curry | Bengal Inspired | Festive food

Chicken Curry by Piya's Kitchen for Home Cooks

Indian Currys are very famous in all over the world. There are many types of curries are made in India. Chicken Curry is the most popular Indian Curry. It is made in almost every non veg family and served in many occasions. As a non vegetarian, I also love chicken. In this recipe, I followed Bengali style cooking. I used every ingredient of a typical Bengali Chicken Curry recipe in it. I used powdered masala today like cumin powder, coriander powder or red chili powder.

But I used dried red chili paste also it adds a nice flavor and spiciness to the curry. Bengalis marinate the chicken with all ingredients even with mustard oil every time before start cooking. It is the most important part of this recipe. And potatoes are the best part of this recipe also known as 'Aluu diye mangsher jhol'. End of the cooking the juicy potatoes are going to so eye pleasing and mouth watering. Bengalis fell in love with these potatoes every time.

If you have any query about this recipe please write your comments in the comment section below.

Let's see our Ingredients and Methods of this recipe step by step.

Time

Total Time ( Preparation & Cooking) – 70 minutes

Serves - 6

Ingredients

Ingredients Quantity
1)Chicken (with bones)	1 kg
2)Onion	4 medium size
3)Tomato	3 medium size
4)Potatoes	3 medium size
5)Turmeric Powder	1 & 1/2 table spoon
6)Red Chili Powder	1/2 table spoon
7)Coriander Powder	1/2 table spoon
8)Cumin Powder	1 table spoon
9)Black Pepper	1/2 table spoon
1০)Ginger Paste	2 table spoon
11)Garlic Paste	2 table spoon
12)Dried Red Chili Paste	2 table spoon
13)Bay Leaf	2
14)Mustard oil	1 cup
15)Salt	to taste
16)Sugar	1 table spoon
17)Garam Masala Powder	1 table spoon
18)Chopped coriander leaves	2 table spoon
19)Water	As required

Equipments

· Saucepan or any Frying pan

· Long Frying Spatula

· Knife

· Stove

Method

Cut onions in thin slices and also discard the hard white part. Then cut tomatoes in cubes.
Now the main part of the recipe is that marination. Take the chicken along with the bones (bones add amazing flavor to the curry please use it) to a mixing bowl. Now add one by one to the chicken half of the onion slices reserve the rest of half for frying, ginger paste, garlic paste, dried red chili paste, cumin powder, coriander powder, red chili powder, dried red chili paste ( for making chili paste soak the dried red chilies in hot water for 10 minutes and then make a smooth paste and use it), 4 spoon mustard oil and finally add salt. Now mix all these ingredients using your hands. It is very useful to use hands for this mixing for best result. After mixing properly marinate it for at least 20 minutes or more. Proper marination is very necessary.
Meanwhile cut the potatoes in half and we got then 6 half pieces of potatoes for each people we serve.
Now add rest of the oil to a frying pan and add bay leaves stir for 10 seconds then add rest of the half onion slices. Fry onions till brown. Then add chopped tomatoes to it and fry more 3-4 minutes. This time the flame should be on medium low. Now onion slices and tomatoes are fried well then add the marinated chicken and potato pieces to it. Fry for 4-5 minutes on high flame ( do not cover this time).
After 5 minutes add water to it mix well. Cover and cook for 25-30 minutes with taking several breaks to stir the chicken otherwise it would not be cooked properly and might be stick to the pan.
After reduce all water chicken is soft and well cooked now. Then fry the chicken along with all masalas till light brown on medium flame and after 1-2 minutes stir continuously till oil separates.
About 15-20 minutes of slow cooking chicken will be tender now on that position it is called 'Kosha mangsho'. But we are gonna make curry so we add hot water and cook for more few minutes until the curry becomes thicken. This time cook without any cover.
After that potatoes are tender and completely juicy now. Last of all add garam masala and black pepper. Mix well. Chicken curry is ready. Garnish with some chopped coriander leaves.

Serve With
Chicken Curry is best with rice and chapatis.

Cooking Tips

Marination plays a important role in this recipe so do same as stated.
Fry the onion slices till brown at the beginning it adds a nice taste to the curry.
Take good quality of chicken along with bones must.

For Any Query

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