Bengali Chicken Curry with Potatoes Recipe (Aloo Diye Murgir Jhol)

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Bengali cuisine, known for its rich flavors and vibrant spices, offers a wide array of delicious dishes that capture the essence of the region’s culinary heritage. One such iconic dish is Bengali Chicken Curry with Potatoes.

This delectable curry combines succulent chicken pieces with tender potatoes, creating a mouthwatering blend of flavors and textures that is sure to satisfy your taste buds.

The Bengali Chicken Curry with Potatoes showcases the artful use of spices, a hallmark of Bengali cooking.

Bengali Chicken Curry with Potatoes

Key Takeaways:

  • Bengali Chicken Curry with Potatoes is a flavorful dish that captures the essence of Bengali cuisine.
  • The dish combines succulent chicken pieces with tender potatoes, creating a mouthwatering blend of flavors and textures.
  • 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.
  • Bengali Chicken Curry with Potatoes is a balanced and satisfying meal that showcases the culinary heritage of Bengal.

The Ingredients:

Bengali Chicken Curry with Potatoes 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.

Frying potatoes in smoking oil

2. Add salt and turmeric powder to potatoes while frying.

Adding salt and turmeric powder to potatoes while frying

3. Remove the potatoes from oil once they turn light brown.

Removing the fried potatoes

4. Add more oil if required.

Adding more oil

5. Add whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper and stir for 1 minute.

Adding whole spices such as bay leaves, cumin seeds, cinnamon sticks, cardamom, black pepper

6. When the spices start releasing aroma, add chopped onion, a pinch of salt and fry until they turn light brown.

Adding chopped onion, a pinch of salt and frying

7. Add chicken pieces and mix well. Add 1 tablespoon of vinegar and salt as per taste. Mix well.

Adding chicken pieces, vinegar and salt as per taste and stirring

8. After the chicken changes its color, add ginger-garlic-chili paste. Mix well and sauté for 5 minutes.

Adding ginger-garlic-chili paste

9. Add turmeric powder, red chili powder and coriander-cumin powder.

Adding 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.

Mixing the spices with the chicken

11. Add garam masala and potatoes and stir for 1 minute so that the potatoes are mixed well with spices.

Adding garam masala and potatoes

12. Add water according to desired gravy consistency after 5 minutes. Cover the pan with a lid and leave it for 10 minutes.

Adding water according to desired gravy consistency

13. Add green chilis and roasted cumin powder.

Adding 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.

Bengali Chicken Curry with Potatoes is ready

Pro Tips for Cooking Bengali Chicken Curry with Potatoes?

Here are some pro tips to help you prepare a delicious Bengali Chicken Curry with Potatoes:

Choose the right cut of chicken: Opt for bone-in, skin-on chicken pieces like drumsticks or thighs. These cuts add richness and depth to the curry while keeping the meat tender and moist.

Marinate the chicken (OPTIONAL): To enhance the flavors, marinate the chicken with a mixture of yogurt, ginger, garlic, turmeric, and a pinch of salt. Allow it to marinate for at least 30 minutes or overnight in the refrigerator for maximum flavor infusion.

Sauté the spices: Before adding the chicken, sauté the whole spices (such as cumin seeds, cardamom pods, and cinnamon sticks) in hot oil or ghee. This process helps release the essential oils and intensifies the flavor of the spices.

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Don’t rush the cooking process: Bengali curries are typically slow-cooked to allow the flavors to develop fully. Cook the chicken and potatoes on low to medium heat, allowing them to simmer and absorb the flavors of the spices and gravy. This slow cooking will result in a tender, flavorful curry.

Use mustard oil: Traditional Bengali cooking often incorporates mustard oil, which lends a unique and pungent flavor to the dish. If you can find mustard oil, use it for an authentic taste. However, if it’s not available, you can substitute with a neutral cooking oil.

Add roasted cumin powder towards the end: Sprinkle roasted cumin powder over the curry just before removing it from the heat to give it a final burst of fragrance.

Garnish with fresh cilantro (OPTIONAL): Just before serving, sprinkle freshly chopped cilantro (coriander leaves) over the curry. This not only adds a fresh and vibrant touch but also complements the flavors of the spices and elevates the overall presentation.

Let it rest: After cooking, allow the curry to rest for a few minutes before serving. This allows the flavors to meld together and enhances the overall taste and texture of the dish.

Remember, cooking is an art, and these tips can help you create a delicious Bengali Chicken Curry with Potatoes.

What to Serve with Bengali Chicken Curry with Potatoes?

Bengali Chicken Curry with Potatoes pairs wonderfully with a variety of accompaniments that complement its rich flavors. Here are some traditional and popular options to consider:

Steamed Basmati Rice: The fluffy and aromatic grains of basmati rice make an excellent choice to serve with Bengali Chicken Curry with Potatoes. The mild flavor of rice allows the flavors of the curry to shine through.

Bengali Luchi: Luchi is a deep-fried, puffy bread made from all-purpose flour. It is a staple in Bengali cuisine and goes perfectly with the curry. The bread’s light and airy texture provides a delightful contrast to the hearty curry.

Bengali Paratha: Paratha is a flaky, layered flatbread that is pan-fried with ghee or oil. Its crispy texture and buttery taste pair well with the rich flavors of the curry.

Roti or Chapati: If you prefer a healthier option, you can serve Bengali Chicken Curry with whole wheat roti or chapati. These Indian breads are soft and provide a nice balance to the spiciness of the curry.

Steamed or Saffron-infused Pulao: If you want to elevate your meal, consider serving a fragrant pulao alongside the chicken curry. You can prepare a simple steamed pulao or a saffron-infused pulao, which adds a beautiful golden color and delicate aroma.

Remember, these suggestions are just a starting point, and you can mix and match according to your preferences.

The goal is to have a combination of flavors, textures, and temperatures that complement and enhance the Bengali Chicken Curry with Potatoes, creating a memorable and satisfying dining experience.

How Does Bengali Chicken Curry with Potatoes Taste?

Bengali Chicken Curry with Potatoes Taste

The taste profile of this dish can be described as follows:

Aromatic: The curry is infused with a medley of aromatic spices such as cumin, coriander, and turmeric. These spices contribute to the enticing aroma of the dish and provide a warm, fragrant flavor.

Savory: The chicken imparts a savory and meaty taste to the curry, which is further enhanced by the spices and the slow-cooked gravy. The combination of chicken and spices creates a rich and robust flavor that is characteristic of Bengali cuisine.

Spicy and Tangy: Bengali cuisine is known for its subtle use of spices, which includes a delicate balance of heat and tanginess. The curry may have a mild to moderate level of spiciness, depending on your personal preference. The tanginess is usually achieved through the addition of tomatoes or yogurt or vinegar, which adds a slight tangy note to the overall flavor profile.

Creamy and Comforting: The potatoes in the curry contribute to its creamy texture and provide a satisfying element to the dish. They absorb the flavors of the spices and the gravy, becoming tender and flavorful. The combination of chicken, potatoes, and spices creates a comforting and fulfilling meal.

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Balanced: Bengali cuisine is known for its emphasis on balanced flavors. The combination of spices, savory chicken, tanginess, and creaminess in Bengali Chicken Curry with Potatoes creates a harmonious blend that is neither overpowering nor dull. The flavors come together to create a well-rounded and satisfying taste experience.

Overall, Bengali Chicken Curry with Potatoes is a flavorful and aromatic dish that offers a balance of spices, savory notes, and comforting elements.

It showcases the culinary heritage of Bengal and provides a delightful dining experience for those who appreciate the rich flavors of Bengali cuisine.

Alternatives to Bengali Chicken Curry with Potatoes

If you’re looking for alternatives to Bengali Chicken Curry with Potatoes, here are a few flavorful options:

Kosha Mangsho (Bengali Slow-cooked Mutton Curry): Kosha Mangsho is a popular Bengali mutton curry that is slow-cooked to perfection. It is made with tender mutton pieces marinated in a mix of spices, including ginger, garlic, turmeric, and garam masala. The curry has a rich, thick gravy and is often served with steamed rice or paratha.

Chana Dal with Chicken: This dish combines chicken with chana dal (split Bengal gram lentils). The dal and chicken are cooked together with spices and flavorful ingredients such as onions, tomatoes, ginger, and garlic. It creates a hearty and protein-rich curry that pairs well with roti or rice.

Bhapa Chicken (Steamed Chicken): Bhapa Chicken is a delicious Bengali dish where chicken is marinated with spices and then steamed with mustard paste and coconut. It is a healthy and flavorful alternative that showcases the use of mustard in Bengali cuisine.

Murgir Jhol (Bengali Chicken Curry): Murgir Jhol is a light and mildly spiced chicken curry that is popular in Bengali households. It typically includes chicken cooked with a combination of spices, onions, ginger, garlic, and tomatoes. The curry has a thin consistency and is often enjoyed with steamed rice or roti.

Shorshe Bata Murgi (Mustard Chicken Curry): Shorshe Bata Murgi features chicken cooked in a tangy and flavorful mustard paste. The mustard adds a unique taste and aroma to the dish, making it a favorite among mustard lovers. It is best served with steamed rice or roti.

These alternatives to Bengali Chicken Curry with Potatoes offer a range of flavors and ingredients that highlight the diversity of Bengali cuisine. You can choose based on your preference for meat, spices, and cooking styles to create a delightful culinary experience.

Recipe Card:

Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes (Aloo Diye Murgir Jhol)

By Mita Mondal
Bengali Chicken Curry with Potatoes is a traditional dish from the culinary repertoire of Bengal. It is a curry-based dish that combines chicken pieces and potatoes,
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 5
Calories 329 kcal

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

  • inch Ginger (pasted)
  • 2 pieces Garlic (pasted)
  • 6 pieces red chili (pasted)

Instructions
 

  • Heat oil in a wok and fry the potatoes until they turn light brown. Sprinkle salt and turmeric powder over the potatoes while frying.
  • Once the potatoes are browned, remove them from the oil and set them aside. If needed, add more oil to the wok.
  • Add the whole spices, including bay leaves, cumin seeds, cinnamon sticks, cardamom, and black pepper, to the oil. Stir the spices for about a minute until they release their aroma.
  • Add the chopped onions to the wok along with a pinch of salt. Fry the onions until they turn light brown.
  • Mix in the chicken pieces, ensuring they are well coated. Add 1 tablespoon of vinegar and salt according to your taste. Stir the ingredients thoroughly.
  • Once the chicken changes color, add the ginger-garlic-chili paste. Mix well and sauté for 5 minutes.
  • Add the turmeric powder, red chili powder, and coriander-cumin powder to the wok. Stir the spices with the chicken for a few minutes and let it sit for 5 minutes to allow the chicken to cook in its own juices.
  • Incorporate the garam masala and the fried potatoes into the curry. Stir for 1 minute to ensure the potatoes are well-coated with the spices.
  • Add water to achieve your desired gravy consistency. Cover the pan with a lid and simmer for 10 minutes.
  • Finally, add green chilis and roasted cumin powder to the curry. Cook for an additional 5 minutes.
  • Your Bengali Chicken Curry with Potatoes is now ready to be served. Transfer it to a bowl and enjoy.

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Notes

Spices: The combination of whole spices like bay leaves, cumin seeds, cinnamon sticks, and cardamom adds depth of flavor to the curry. Feel free to adjust the quantity of spices according to your taste preferences.
Ginger-Garlic-Chili Paste: You can make this paste by grinding equal parts of fresh ginger, garlic, and green chilies together. Adjust the amount of green chilies based on your spice tolerance.
Chicken: You can use bone-in chicken pieces with or without the skin for this recipe. Thighs and drumsticks work well as they remain tender during the cooking process.
Cooking Time: Ensure that the chicken is fully cooked by simmering it in its own juices for at least 15-20 minutes or until it reaches an internal temperature of 165°F (74°C).
Gravy Consistency: Adjust the amount of water according to your desired gravy consistency. If you prefer a thicker curry, add less water. If you like a thinner gravy, add more water.
Garnish (OPTIONAL): Sprinkle some freshly chopped cilantro leaves on top of the curry before serving to enhance the flavors and add a fresh touch.
Serving Suggestions: Bengali Chicken Curry with Potatoes pairs well with steamed rice, roti, or naan bread. You can also serve it with a side of cucumber raita or a simple green salad to balance the flavors.
Adjusting Spice Level: If you prefer a milder curry, reduce the amount of red chili powder and green chilies. On the other hand, if you like it spicier, increase the quantities or add a dash of chili flakes.

Nutrition Info (Estimation Only)

Nutrition Facts
Bengali Chicken Curry with Potatoes (Aloo Diye Murgir Jhol)
Amount per Serving
Calories
 
329
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
102
mg
34
%
Sodium
 
3510
mg
153
%
Potassium
 
897
mg
26
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
 
2
g
2
%
Protein
 
36
g
72
%
Vitamin A
 
912
IU
18
%
Vitamin C
 
2
mg
2
%
Calcium
 
78
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Bengali Chicken Curry with Potatoes is a beloved dish that represents the rich flavors and culinary heritage of Bengal.

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This aromatic and savory curry combines tender chicken pieces with potatoes, cooked slowly in a spiced gravy.

The blend of spices, the creaminess of potatoes, and the savory taste of the chicken create a harmonious and satisfying meal.

Whether enjoyed with steamed rice, luchi, or paratha, Bengali Chicken Curry with Potatoes is sure to tantalize your taste buds and transport you to the vibrant world of Bengali cuisine.

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