Hello everybody !! Hope you are having a lovely week.
This is an updated recipe of one of my initial posts in this blog 🙂 If you remember I shared with you a home style chicken recipe when I first started this page.
This is my 3rd year of marriage, hence 3 years of experience as a cook 😀 If you are following me since the beginning thank you so much. We are growing and learning together 🙂 If you are new to my page thank you so much for your support. I will continue to improve my culinary skills to share with you better recipes in future.
Today’s recipe is a chicken curry which my mother and I both cook every week. This is like a regular chicken dish for us. I do not know how authentic / originally “Bengali” this recipe is. But this is how chicken is prepared on non-festive regular days at my home so I named it Bengali chicken curry. A comparatively less spicy, easy to digest home style recipe which all of you can try at home.
Raw papaya paste helps chicken boil faster. It also gives a nice texture to the gravy.
Lets get started !!
Preparation Time : 1 hour
- Clean chicken pieces well. Add turmeric powder, red chilli powder, coriander powder, cumin powder, lemon juice, raw papaya paste and 1 tablespoon mustard oil into the chicken. Mix everything well. Marinate the chicken for at least 1 hour before cooking .
- Marinate potatoes with pinch of turmeric powder and salt before you start cooking.
- Take a pestle & mortar and just before you start cooking freshly crush the whole spices (2 to 3 black cardamoms, 4 cloves, 3 to 4 small cinnamon sticks, 4 peppercorns) into a rough powder form.
Cooking Time : 45 minutes
- Chicken – 650g (with bones), chopped into medium pieces and marinated
- Raw papaya paste – 2 to 3 tablespoon
- Onions – 2, medium, chopped into long thin slices
- Garlic & Ginger – roughly crush 6 garlic cloves and 4 inch ginger
- Tomato – 1 , medium, roughly chopped
- Potato – 2 medium, each cut into 1/2 horizontally
- Green Chilles – 4 to 6, slitted
- Dry Bay Leaf – 1
- Whole spices – freshly crushed powder of 2 to 3 black cardamoms, 4 cloves, 3 to 4 small cinnamon sticks, 4 peppercorns
- Mustard oil – 6 to 8 tablespoon
- Lemon Juice – squeeze juice of 1/2 a lemon
- Salt – as per taste
- Turmeric Powder – 1 and 1/2 tablespoon
- Red Chilli powder – 2 tablespoon
- Coriander powder – 2 teaspoon
- Cumin powder – 2 teaspoon
- Take a wok. Heat remaining mustard oil in the wok.
- When the oil heats up, add marinated potatoes. Stir fry them until all sides turn golden. Take them out when done and keep aside.
- In the same oil add dry bay leaf. Wait for few seconds.
- Add crushed ginger garlic. Stir for few seconds.
- Add onions. Mix and keep stirring until onions become golden.
- Now add the marinated chicken pieces. (If spices remain in the bowl in which you marinated the chicken, add 1 cup warm water and mix remaining spices with water. Keep it aside to use in gravy later.) Mix everything well.
- Turn the flame to medium. Cover the wok with a lid. Stir occasionally.
- When the chicken starts releasing water, add tomatoes and salt. Mix everything. Again cover the wok with the lid.
- Let the chicken cook in its own water. Stir occasionally.
- When the chicken is half boiled, add the fried potatoes. Mix everything well. Cover with lid.
- If water dries up in the gravy but chicken is still not boiled, add the warm water mixed with spices you kept aside in step 6 into the gravy. You can add little more warm water if required later until the chicken and potatoes are completely boiled.
- If chicken and potatoes are completely boiled, add the roughly crushed spice powder and green chillies. Mix well and lower the flame to minimum. Cover and wait for 2 to 3 minutes more. Check the consistency of the gravy. It should not be too thick nor too runny.
- When everything is done, turn the flame off. Do not remove the lid. Give the dish some standing time.
Serve Bengali Chicken Curry hot with plain rice / pulao (sweet yellow fried rice).
Note : If you are in a rush / want to speed up your cooking , you can use pressure cooker. When you complete step 10, add everything from the wok into a pressure cooker. Add the water mixed with spices and 1 to 2 cups more warm water depending on how much gravy you want. Close the pressure cooker and wait until 5 to 6 whistles in medium flame. This process will almost give you same taste but reduce your cooking time 🙂