Chicken Curry - Bengali Style

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 30 minutes.

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 20 minutes on medium heat. Stir occasionally to prevent it from sticking to the bottom.

Step 6: Add Coconut Milk and Chilies

After 20 minutes, 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 10 minutes on low heat. This will allow the flavors to meld and the gravy to thicken.

Step 8: Garnish and Serve

After 10 minutes, 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.

• 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.

• 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.