Typically, all Bengali dishes have a distinct taste and flavor due to the vibrant spices and Bengali Chicken Curry with Potatoes is no different.
The simple ingredients and spics mixed with chicken and potatoes display the texture that is sure to tempt you.
Here is the simple recipe to follow to cook this delightful dish quickly at home.
Key Takeaways:
- Bengali Chicken Curry with Potatoes is a flavorful dish that captures the essence of Bengali cuisine.
- Aromatic spices like cumin, coriander, and turmeric are artfully used in this dish, contributing to its distinct flavor profile.
- The curry is savory, spicy, and tangy, with a creamy and comforting element from the potatoes.
- The dish is best enjoyed with steamed rice or pulao. However, it can also be paired with roti, luchi, or paratha.
- A few close alternatives to the dish include Kosha Mangsho, Chana Dal with Chicken, Bhapa Chicken, Murgir Jhol, or Shorshe Bata Murgi.
The Ingredients:
- Chicken: 1 kg (cut and cleaned)
- Potatoes: 3 pieces (cut into halves)
- Onion: 3 pieces (chopped)
- Ginger-Garlic-Chili Paste: (made with 1.5-inch ginger, 2 pieces garlic and 5-6 red chilis)
- Green Chili: 3 pieces
- Turmeric Powder: 1 tbl spoon
- Red Chili Powder: 1 tbl spoon
- Roasted Cumin Powder: 1 tbl spoon
- Coriander Powder: ½ tbl spoon
- Cumin Powder: ½ tbl spoon
- Mustard Oil – 4 tbl spoon
- Vinegar – 1 tbl spoon
- Salt to Taste
- Whole Spices: bay leaves: 2, cumin seeds: 1 tbl spoon, cinnamon sticks: 2, cardamom: 4, black pepper: 8-9
How to Cook Bengali Chicken Curry with Potatoes (Step by Step Images)?
1. Pour oil into the wok. Fry the potatoes in smoking oil.
2. Add salt and turmeric powder to potatoes while frying.
3. Remove the potatoes from oil once they turn light brown.
4. Add more oil if required.
5. Add whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper and stir for 1 minute.
6. When the spices start releasing aroma, add chopped onion, a pinch of salt and fry until they turn light brown.
7. Add chicken pieces and mix well. Add 1 tablespoon of vinegar and salt as per taste. Mix well.
8. After the chicken changes its color, add ginger-garlic-chili paste. Mix well and sauté for 5 minutes.
9. Add turmeric powder, red chili powder and coriander-cumin powder.
10. Mix the spices with the chicken. Stir a few minutes and leave it for 5 minutes to allow chicken to get cooked in its own water.
11. Add garam masala and potatoes and stir for 1 minute so that the potatoes are mixed well with spices.
12. Add water according to desired gravy consistency after 5 minutes. Cover the pan with a lid and leave it for 10 minutes.
13. Add green chilis and roasted cumin powder.
14. Cook for another 5 minutes and Bengali Chicken Curry with Potatoes is ready. Pour it in a bowl. Serve it with steamed rice, pulao, luchi, Paratha, roti or chapati.
Recipe Card:
Bengali Chicken Curry with Potatoes (Aloo Diye Murgir Jhol)
Ingredients
- 1 kg Chicken (cut and cleaned)
- 3 pieces Potato (cut into halves)
- 3 pieces Onion (chopped)
- 3 pieces Green Chili
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Roasted Cumin Powder
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 4 tablespoon Mustard Oil
- 1 tablespoon Vinegar
- 2 pieces Bay Leaves
- 1 tablespoon Cumin Seed
- 2 pieces Cinnamon Stick
- 4 pieces Cardamom
- 9 pieces Black Pepper
- Salt to Taste
Paste
- 1½ inch Ginger (pasted)
- 2 pieces Garlic (pasted)
- 6 pieces red chili (pasted)
Instructions
- Pour oil into the wok. Fry the potatoes in smoking oil.
- Add salt and turmeric powder to potatoes while frying.
- Remove the potatoes from oil once they turn light brown.
- Add more oil if required.
- Add whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper and stir for 1 minute.
- When the spices start releasing aroma, add chopped onion, a pinch of salt and fry until they turn light brown.
- Add chicken pieces and mix well. Add 1 tablespoon of vinegar and salt as per taste. Mix well.
- After the chicken changes its color, add ginger-garlic-chili paste. Mix well and sauté for 5 minutes.
- Add turmeric powder, red chili powder and coriander-cumin powder.
- Mix the spices with the chicken. Stir a few minutes and leave it for 5 minutes to allow chicken to get cooked in its own water.
- Add garam masala and potatoes and stir for 1 minute so that the potatoes are mixed well with spices.
- Add water according to desired gravy consistency after 5 minutes. Cover the pan with a lid and leave it for 10 minutes.
- Add green chilis and roasted cumin powder.
- Cook for another 5 minutes and Bengali Chicken Curry with Potatoes is ready. Pour it in a bowl. Serve it with steamed rice, pulao, luchi, Paratha, roti or chapati.