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Authentic Bengali chicken curry 1 lb chicken Skinless , cleaned and cut into…

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Authentic Bengali chicken curry
1 lb chicken Skinless , cleaned and cut into medium sized pieces

For the marinade:
Plain yogurt – 1/2 cup
Ginger Garlic paste – 2 tablespoons
Red chili powder – 1/2 tablespoon
Turmeric powder – 1/4 tablespoon
Coriander powder- 1/2 tablespoon
Salt to taste

For the Curry :
Chopped Medium sized Onion – 4 no paste + 1 small sized thinly sliced (for curry)
Chopped Medium sized Tomatoes – 4 no(puree)
Garlic cloves – 7-8 no
Piece of Ginger – 1 and 1/2 inches
Green Chilies – 1 – 2(Adjust the spice as required)

Dry Spices :
Cumin Seeds- 1 tablespoon
Bay leaves – 2
Cinnamon Stick- 1/2 inch
Cardamom pods – 4 no
Peppercorns – 8 – 10
Cloves – 4 – 5
Turmeric Powder – 1/2 teaspoon
Red chili powder – 1 teaspoon (optional; adjust the spice as required)
Coriander Powder – 2 tablespoons
Garam masala powder – 1 teaspoon
Salt to taste
Cilantro for garnishing

Marinate the chicken pieces with ginger garlic paste, yogurt and all spices mentioned above. Cover .

Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.

3. Heat oil in a large heavy bottomed pan . Add cumin seeds when it splutter add 1 medium sized sliced onions. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and Once they start to splutter, add the onion paste.
Cook the onion paste on a low flame, stirring occasionally, till it is reduced to ra golden, brown paste and the oil starts coming out then Add tomato puree, salt, turmeric powder, red chili powder (if using) and coriander powder.
Cook this paste for few seconds till the oil leaves Add the chicken, garam masala and 1/2 cup of water and bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). 8. Once the curry is ready, switch off the flame. Garnish with chopped cilantro .

Serve with basmati rice

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