Step-by-Step Instructions

1. 1.Prepare Chicken and Potatoes

   Wash 750g of medium-sized chicken pieces 3-4 times. Peel 4 large potatoes and cut each into two pieces, ensuring they are not too small to maintain their shape during cooking.

2. 2.Fry Potatoes

   Heat approximately 1/2 cup of mustard oil in a heavy-bottomed steel kadhai until it starts smoking. Turn off the heat for 2-3 minutes to slightly lower the oil temperature. Add the cut potatoes to the oil. Fry on medium-high flame, stirring continuously, until they are 30-40% cooked and have a light golden color (about 3-4 minutes). Remove the fried potatoes and set aside.

3. 3.Fry Chicken

   Remove about half of the oil from the kadhai. Add the chicken pieces (avoiding liver/gizzard pieces if present, as they may splatter). Fry the chicken on high flame, stirring, until a light coating forms and the raw smell dissipates (about 3-4 minutes). This helps to lock in the juices. Remove the fried chicken and set aside.

4. 4.Marinate Chicken

   While the onions are frying (next step), marinate the fried chicken. In a bowl, combine 1/4 cup yogurt, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp cumin powder, 1 tbsp coriander powder, and 1 tsp tandoori masala. Mix well to coat all chicken pieces. Let it marinate for 15-20 minutes.

5. 5.Prepare Gravy Base

   In the remaining oil in the kadhai, add whole spices: 1 piece of cinnamon stick, 1 bay leaf, 5-7 cloves, 4 green cardamom, and 2 black cardamom. Then add 3 large finely chopped onions. Fry the onions until they turn light golden brown (about 5-7 minutes). Remove the bay leaf and black cardamom if desired. Add 2 tbsp ginger-garlic paste and fry until its raw smell disappears (about 2-3 minutes).

6. 6.Add Tomatoes and Spices

   Add puree of 2 large tomatoes to the kadhai. Cook, stirring occasionally, until the oil separates from the mixture (about 5-7 minutes). Add 1/2 tsp turmeric powder and 1/2 tsp red chili powder. Continue to cook until the oil separates again, ensuring the raw taste of the spices is gone.

7. 7.Combine and Cook

   Add the fried potatoes to the gravy base and mix well. Cook for 2 minutes on medium-high flame. Then add the marinated chicken pieces. Mix thoroughly with the masala and cook for another 2 minutes on medium flame. Cover the kadhai and cook on a low flame for about 5 minutes, allowing the chicken and potatoes to soften and release their juices.

8. 8.Simmer with Water

   Check the chicken and potatoes. Add 2-3 cups of water to the curry for the gravy, adjusting to your desired consistency (Kolkata style is typically thinner). Cover the kadhai again and cook on low flame for 4-5 minutes. Check the potatoes for doneness by cutting with a knife. If they are almost done, cover and cook for an additional 2 minutes on low flame.

9. 9.Finish and Garnish

   Once the gravy is cooked and the potatoes are perfectly soft, add 1 tsp of crushed kasuri methi and 2 tbsp of fresh chopped coriander. Cook uncovered for 3-4 minutes on low flame to allow the flavors to meld. Stir well. Adjust salt to taste if needed.

10. 10.Serve

    Serve the hot Kolkata Style Chicken Curry with steamed rice, sliced onions, and green chilies. It also pairs well with dry rotis or phulkas.