Creamy Pepper Chicken Curry - Bengali Style
Summary
- A simple and flavorful Bengali-style chicken curry made with a yogurt and black pepper marinade. The chicken is cooked in a fragrant base of whole spices, onions, and ghee, resulting in a rich and creamy gravy with a distinct peppery taste.
All Ingredients - For the Marinade
- Chicken 750g, cut into pieces
- Black pepper powder 1 tbsp
- Salt 1 tsp or to taste
- Ginger-garlic paste 1 tbsp
- Yogurt 1/2 cup
All Ingredients - For the Curry
- Vegetable oil 3 tbsp
- Ghee 1 tbsp
- Coarsely crushed black peppercorns 1 tsp
- Bay leaves 2
- Green cardamoms 4-5
- Cloves 4-5
- Cinnamon stick 1 inch
- Onions 2 medium, finely chopped
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Hot water 1 cup, or as needed
- Sugar 1/2 tsp
- Garam masala powder 1 tsp
- Coriander leaves 2 tbsp, chopped
Tools You'll Need
- Pan
- Kadai
- Mixing bowl
Don't have an ingredient? Try these swaps
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 Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with black pepper powder, salt, ginger-garlic paste, and yogurt. Mix thoroughly to coat the chicken evenly. Cover and let it for at least .
Step 2: Sauté Whole Spices
Heat oil in a pan or kadai. Add ghee and let it melt. Once hot, add the coarsely crushed black peppercorns, bay leaves, green cardamoms, cloves, and cinnamon stick. for about until fragrant.
Step 3: Fry the Onions
Add the finely chopped onions to the pan. on medium heat until they turn soft and translucent.
Step 4: Cook the Chicken
Add the chicken to the pan. Increase the heat to high and cook, stirring frequently, until the chicken changes color and the marinade is well-cooked.
Step 5: Add Powdered Spices
Add the cumin powder and coriander powder to the chicken. Mix well and continue to cook for another until the spices are fragrant and oil begins to separate from the masala.
Step 6: Simmer the Curry
Pour in hot water to create the gravy. Stir everything together, bring it to a boil, then the heat, cover the pan, and let it for , or until the chicken is tender and fully cooked.
Step 7: Finish and Garnish
Uncover the pan and add sugar, garam masala powder, and chopped coriander leaves. Give it a final stir. Turn off the heat and let the curry rest for a few minutes before serving.
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