Chicken Curry - Bengali Style
Recipe Summary
- This is a rich and aromatic Bengali-style chicken curry. Chicken is marinated in a flavorful blend of yogurt, spices, and fresh herbs, then slow-cooked with golden-fried onions and finished with creamy coconut milk for a delicious and comforting meal.
All Ingredients - For the Marinade
- Red Chili Powder 1 tsp
- Turmeric Powder 1 tsp
- Cumin Powder 1 tsp
- Black Pepper Powder 1/2 tsp
- Garam Masala 1 tsp
- Coriander Powder 1 1/2 tsp
- Salt 1 1/2 tsp, or to taste
- Garlic Paste 1 tbsp
- Ginger Paste 1 tbsp
- Plain Yogurt 4 tbsp
- Coriander Leaves, chopped 1/4 cup
- Mint Leaves, chopped 2 tbsp
- Chicken, cut into pieces 1 kg
All Ingredients - For the Curry
- Cooking Oil 1/4 cup
- Onion, thinly sliced 1 1/2 cups
- Cinnamon Stick 1 small
- Green Cardamom 3
- Coconut Milk 3/4 cup
- Green Chilies 7-8
- Fresh Coriander Leaves for garnish
Tools You'll Need
- Pan
- Kadai
- Mixing bowl
- Bowl
Don't have an ingredient? Try these swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a large bowl, combine red chili powder, turmeric, cumin, pepper, garam masala, coriander powder, and salt. Mix the dry spices. Then, add garlic paste, ginger paste, plain yogurt, chopped coriander, and chopped mint. Stir everything together to form a smooth paste.
Step 2: Marinate the Chicken
Add the chicken pieces to the marinade paste. Use your hands to coat each piece of chicken thoroughly. Cover the bowl and let it marinate for at least .
Step 3: Fry the Onions
Heat oil in a wide pan or kadai over medium heat. Add the thinly sliced onions. After a minute, add the cinnamon stick and green cardamoms. Sauté continuously until the onions turn a deep golden brown.
Step 4: Cook the Chicken
Add the marinated chicken to the pan with the fried onions. Scrape out any remaining marinade from the bowl and add it to the pan. Mix well to combine the chicken with the onions.
Step 5: Simmer the Chicken
Cover the pan with a lid and cook the chicken for on medium heat. Stir occasionally to prevent it from sticking to the bottom.
Step 6: Add Coconut Milk and Chilies
After , remove the lid and give the curry a good stir. Pour in the coconut milk and add the whole green chilies. Mix gently to incorporate.
Step 7: Final Cook
Cover the pan again and let the curry simmer for another on low heat. This will allow the flavors to meld and the gravy to thicken.
Step 8: Garnish and Serve
After , the chicken is cooked through. Add a little water if you prefer a thinner gravy. Garnish with freshly chopped coriander leaves. Transfer to a serving bowl and serve hot.
Pro Tips
• Frying the onions until deep golden brown is crucial for the flavor and rich color of the gravy.
• Marinating the chicken for at least 30 minutes helps to tenderize the meat and infuse it with flavor.
• Cook on low heat after adding coconut milk to prevent it from curdling.
Recipe Variations
• Potatoes can be added along with the chicken for a more wholesome curry.
• For a spicier version, increase the amount of red chili powder and green chilies.
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