5 from 1 vote

Potol Chicken is a delightful and flavorful Bengali dish that combines tender pointed gourd (potol in Bengali) with succulent pieces of chicken.

This traditional recipe hails from the culinary treasure trove of Bengal, a region in the eastern part of India known for its rich and diverse gastronomic heritage.

The dish features potol, also known as parwal or pointed gourd, which is a slender, green vegetable with a slightly sweet taste and a delicate texture.

When paired with tender chicken pieces, aromatic spices, and a luscious gravy, it creates a harmonious medley of flavors that will leave your taste buds satisfied.

Table of Contents

Key Takeaways:

Potol Chicken is a delightful Bengali dish combining tender pointed gourd and succulent chicken.

Bengal’s culinary heritage inspires this traditional recipe, known for its rich and diverse flavors.
Potol (pointed gourd) has a slightly sweet taste and delicate texture, enhancing the dish.
The dish’s flavor profile is savory, slightly sweet, and mildly spicy, offering a harmonious blend of tastes.

Potol Chicken can be served with steamed rice or Indian bread and is a great option for a flavorful and satisfying meal.

The Ingredients:

Chicken: 750 gms (rinsed, cleaned & strained)

Potol or pointed gourd: 500gms (cut into round & longitudinally slit, peeled & cleaned, marinated with salt & turmeric powder)
Potato: 6 half pieces (cut, peeled & cleaned, optional)
Onion: 1 big size (cleaned & chopped)

Green chilis: 4 or 5 pieces
Red chili powder: 1 tbsp
Kashmiri Red chili powder: 1 tbsp

Coriander powder: 1 tbsp
Turmeric powder: 1 tbsp
Cumin powder: 1 tbsp

Garam masala: 1 tbsp
Cumin seeds: ½ tbsp
Bay leaves: 2 pieces

Homemade roasted masala: 1 tbsp
Salt: as per taste
Ginger-garlic-onion paste: 1 ½ inch ginger, 1 medium size onion & 10 to 12 garlic cloves

Mustard oil: 5 tbsp

How to Cook Potol Chicken (Step by Step Images)?

1. Heat the wok and add 3 tbsp of mustard oil. Heat the oil and then add the pointed gourd.

2. Stir the pointed gourd and fry it until it turns reddish in color. Close the lid, then open it and stir again.

3. Close the lid once more. Open the lid. Pointed gourds are now fried. Take those out and set it aside.

4. Fry the potatoes in the same oil. Once they are fried, take them out and set them aside.

5. Add 2 tbsp oil in the same wok and heat it.

6. Once the oil is hot, add the whole spices, bay leaves, and cumin seeds. Sauté them until they release a nice aroma, then add the chopped onions.

(Expert tip: If desired, you can also add other whole spices like cardamom, cinnamon, etc.)

7. Sauté the onions lightly until they are fried up, then add the chicken. Stir it for 2 mins.

8. The chicken will release water. Now, add the ginger-garlic-onion paste and stir until the raw smell of the paste disappears.

9. Add 1 tbsp of salt and all the powdered spices like cumin, coriander, turmeric, red chili, Kashmiri red chili, and garam masala, except the homemade roasted masala.

10. Stir-fry using an arm-twisting method until all the raw smells disappear.

11. Close the lid and let the chicken cook in its own moisture.

12. Open the lid; the chicken is almost cooked. Add the fried potatoes and stir until the water is fully absorbed.

13. Stirring is done, and there is no water left in the preparation. Now, add lukewarm water and close the lid.

14. Open the lid and add ½ tbsp of salt and the green chilis. Close the lid again for 5 mins.

15. After 5 mins, open the lid and add all the fried pointed gourds. Stir lightly and close the lid again. Cook until it turns into a semi dry gravy.

16. Open the lid and add the homemade roasted masala. Stir again and close the lid for 1 min before taking it off the flame.

17. Potol chicken or pointed gourd chicken is now ready to be served.

Pro Tip for Making Best Potol Chicken

Marinate the Chicken (Optional): In a large mixing bowl, add the chicken pieces and the yogurt. Also, add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

Mix everything thoroughly, ensuring the chicken is evenly coated with the spices and yogurt. Cover the bowl with cling film and let it marinate in the refrigerator for at least 30 minutes to 2 hours.

Lightly Fry the Potol: Meanwhile, lightly fry the potol for about 5 minutes. This will soften the potol and help it cook faster in the final dish.

Slow Cooking the Chicken and Potol: Lower the heat to medium-low and carefully add the marinated chicken pieces to the pan. Stir well, coating the chicken with the onion-tomato masala.

Cover the pan and let it cook on low heat for about 15-20 minutes. The chicken will release its juices, and the flavors will intensify as it cooks with the masala.

Check the Seasoning and Spices: Check the seasoning and adjust salt and spices according to your taste preferences. If you want more heat, you can add a little more red chili powder. If you prefer a milder flavor, you can add a splash of milk or cream to balance the spices.

Sprinkle Garam Masala and Garnish: Once the chicken and potol are fully cooked, sprinkle garam masala powder over the dish and give it a final stir. The aroma of the garam masala will infuse the dish with an irresistible fragrance. Turn off the heat and garnish with freshly chopped coriander leaves.

Rest Before Serving: Let the Potol Chicken rest for a few minutes before serving. This resting period allows the flavors to settle and harmonize even further.

By following this pro tip and taking the time to slow-cook the Potol Chicken, you’ll achieve a delectable dish that captures the essence of Bengali cuisine and leaves a lasting impression on anyone who enjoys it. Enjoy your culinary adventure!

What to Serve with Potol Chicken?

Here are some traditional and popular options to serve alongside Potol Chicken:

Steamed Basmati Rice: Serving Potol Chicken with steamed basmati rice is a classic and satisfying combination. The fragrant and fluffy rice complements the rich and flavorful gravy of the chicken, making it an excellent choice for a complete meal.

Naan or Roti: Indian bread like naan or roti is another fantastic accompaniment to Potol Chicken. The soft and slightly chewy texture of naan or the thin and flaky layers of roti make them perfect for soaking up the delicious gravy.

Pulao: A fragrant rice dish like Vegetable Pulao or Peas Pulao can also be served with Potol Chicken. The subtle flavors of the pulao add a nice contrast to the bold flavors of the chicken, creating a well-balanced meal.

Paratha: Paratha, a flaky and buttery Indian flatbread, is another great option to serve with Potol Chicken. The richness of the paratha complements the flavors of the chicken, making it a delightful combination.

With these accompaniments, your Potol Chicken meal will be a delightful and satisfying experience for you and your guests.

How Does Potol Chicken Taste?

Potol Chicken offers a delightful combination of flavors that makes it a unique and delicious dish. The taste can be described as:

Savory: The chicken, cooked with aromatic spices and a flavorful gravy, provides a rich and savory base to the dish.

Spicy: The blend of spices, such as cumin, coriander, turmeric, and red chili, gives Potol Chicken a moderate level of spiciness. The heat can be adjusted to suit individual preferences.

Slightly Sweet: Potol, also known as pointed gourd, has a mild natural sweetness that complements the savory and spicy elements of the dish.

Tender and Juicy: The chicken becomes tender and succulent as it cooks with the gravy and absorbs the flavors of the spices.

Balanced: When prepared well, Potol Chicken achieves a harmonious balance of flavors, with no single taste overpowering the others.

Overall, Potol Chicken is a flavorful and satisfying dish that showcases the essence of Bengali cuisine. It’s a perfect choice for those who enjoy a balanced blend of spices, with the slight sweetness of potol adding a unique touch to the culinary experience.

Potol Chicken Alternatives

If you’re looking for alternatives to Potol Chicken or variations of the dish, here are a few options to consider:

Potol Korma: Instead of combining chicken with potol, you can prepare a vegetarian version by making Potol Korma.

This dish uses the same pointed gourd (potol) but cooked in a creamy and aromatic gravy made with yogurt, cashews, and spices. It’s a delicious and flavorful option for vegetarians or those looking for a meatless alternative.

Potol Shorshe: Shorshe is a Bengali mustard-based sauce that’s used in various dishes. In Potol Shorshe, the pointed gourd is cooked in a flavorful mustard sauce, often combined with other vegetables like eggplant or potatoes.

This dish has a unique pungent taste from the mustard and is a must-try for mustard lovers.

Chicken Curry with Mixed Vegetables: If you enjoy the flavors of Potol Chicken but want to include more vegetables in your meal, you can prepare a chicken curry with mixed vegetables.

Add a variety of vegetables like carrots, beans, peas, and potatoes along with chicken, creating a colorful and nutritious dish.

Chingri Potol: This dish combines the goodness of shrimp (chingri) with potol. The pointed gourd is stuffed with a shrimp filling, seasoned with spices, and then cooked in a flavorful gravy. It’s a seafood lover’s delight!

Potol Bhaja: For a simpler and lighter alternative, you can make Potol Bhaja. In this dish, the pointed gourd is thinly sliced and shallow-fried until crispy and golden brown.

It’s a delightful Bengali snack or side dish that you can enjoy with a side of mustard sauce (kasundi).

Potol Bharta: This dish involves roasting the pointed gourd and then mashing it into a flavorful and spicy bharta (mash). You can add spices, onions, and green chilies to create a delicious vegetarian side dish.

Remember, Bengali cuisine is incredibly versatile, and there are countless ways to create unique and flavorful dishes using Potol (pointed gourd) and other ingredients.

Whether you choose a meat-based dish, a vegetarian option, or a fusion of flavors, these alternatives will offer you a taste of the rich and diverse culinary heritage of Bengal.

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Conclusion

In conclusion, Potol Chicken, also known as Pointed Gourd Chicken, is a delicious and flavorful dish that combines tender chicken pieces with fried pointed gourd and potatoes.

The process of cooking involves frying the pointed gourd and potatoes separately, sautéing whole spices and onions, and then adding the chicken and various powdered spices to create a rich and aromatic gravy.