Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bengali chicken curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Heat the olive oil in a large skillet over medium-high heat. Bengali cuisine has many delicious recipes. Food dishes of Bengal are famous throughout the world and Bengali Chicken Curry is one of the most-liked recipes from Bangladesh.
Bengali Chicken Curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Bengali Chicken Curry is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have bengali chicken curry using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Bengali Chicken Curry:
- Make ready 1 kg chicken breasts
- Take 2 onion, pureed
- Make ready 1/2 kg potatoes, parboiled, peeled
- Take 2 cup tomato paste
- Take 1 tbsp garam masala
- Get 1 tbsp ginger garlic paste
- Make ready 3 clove garlic
- Make ready 1 tsp cumin seeds
- Take 3 dry red chilli
- Take 200 grams mustard oil
- Make ready 1 tbsp red chilli powder
- Make ready 1 tbsp turmeric powder
- Prepare 1 bunch fresh coriander leaves
- Prepare 2 bay leaf
- Take 1 salt
- Get 1 dash sugar
But how they would make it in a restaurant. If only restaurants made it… Back then it was called murgir jhol. Because when I was growing up this was the definitive chicken curry. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry).
Steps to make Bengali Chicken Curry:
- First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour.
- Parboil the potatoes and peel them. Then cut them into halves.
- In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry.
- Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil.
- To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant.
- Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked.
- Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid.
- After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker.
- Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom.
The defining characteristic of the Bengali-style chicken curry is the presence of potatoes, which, when cooked in the curry, become soft and succulent, full of all the juicy goodness of the curry. Sunday chicken curry Bengali style To all my lovely readers, thanks for being patient and I acknowledge that I have been missing in action for two weeks. So this week we brought you our family special chicken curry, the regular one, without any frills attached, very simple, basic and yet heart warming chicken curry. That curry was somehow got popularized between the travelers as well. This runny, light chicken curry is now famous by the name of the boatman's from Goalondo.
So that is going to wrap it up with this exceptional food bengali chicken curry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
