Kolkata Style Chicken Curry with Aloo

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Do not cut potatoes too small to prevent them from breaking during cooking.

• Fry chicken pieces on high flame to seal in juices and eliminate raw odor.

• Avoid deep-frying liver or gizzard pieces as they tend to splatter in hot oil.

• Ensure onions and tomatoes are thoroughly cooked until oil separates for best flavor.

• Kolkata-style chicken curry typically has a thinner gravy, adjust water according to preference.

• Substitute tandoori masala with mutton masala, chicken masala, or kitchen king masala for marination.

• Adjust the amount of water to achieve your preferred gravy consistency.