Chicken Curry – Bengali Style
Summary
- A flavorful Bengali-style chicken curry featuring marinated chicken cooked in a rich, aromatic gravy with coconut milk and fresh herbs. This dish is perfect for a hearty dinner, offering a blend of traditional spices and creamy texture.
All Ingredients - For Marinade
- Red Chili Powder 1 tsp
- Turmeric Powder 1 tsp
- Cumin Powder 1 tsp
- Black Pepper Powder 1/2 tsp
- Garam Masala Powder 1 tsp
- Coriander Powder 1 1/2 tsp
- Salt 1 1/2 tsp, to taste
- Garlic Paste 1 tbsp
- Ginger Paste 1 tbsp
- Plain Yogurt 4 tbsp
- Fresh Coriander (chopped) 1/4 cup
- Fresh Mint (chopped) 2 tbsp
All Ingredients - Main Ingredients
- Chicken (cut into pieces) 1 kg
- Cooking Oil 4 tbsp
- Onion (thinly sliced) 1 1/2 cups
- Cinnamon Stick 1 small stick
- Cardamom Pods 3
- Coconut Milk 3/4 cup
- Green Chili 7-8, to taste
Tools You'll Need
- Pan
- 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 powder, cumin powder, black pepper powder, garam masala powder, coriander powder, salt, garlic paste, ginger paste, plain yogurt, chopped fresh coriander, and chopped fresh mint. Mix well until a smooth paste forms.
Step 2: Marinate the Chicken
Add 1 kg of chicken pieces to the prepared marinade. Use your hands to thoroughly coat each piece of chicken with the marinade. for at least .
Step 3: Sauté Onions and Whole Spices
Heat 4 tablespoons of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onions, 1 small cinnamon stick, and 3 cardamom pods. the onions until they turn golden brown, stirring occasionally.
Step 4: Cook the Marinated Chicken
Add the chicken to the pan with the onions. Rinse the marinade bowl with a little water and add that to the pan as well. Stir everything together to combine. Cover the pan and cook for over medium heat, stirring occasionally to prevent sticking and ensure even cooking.
Step 5: Add Coconut Milk and Green Chilies
After , remove the lid and stir the chicken. Pour in 3/4 cup of coconut milk and add 7-8 green chilies (adjust to your spice preference). Stir gently to incorporate the coconut milk and chilies into the curry.
Step 6: Simmer the Curry
Cover the pan again and let the curry for another on low heat. This allows the flavors to meld and the chicken to become tender.
Step 7: Garnish and Serve
Remove the lid, stir the curry one last time. Garnish with fresh chopped coriander before serving. Serve hot with rice or bread.
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