Potol Chicken Recipe | Pointed Gourd Chicken

5 from 1 vote
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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.

Potol Chicken

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:

 Potol Chicken 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.

Heating oil and adding 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.

Frying pointed gourd and closing lid

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

Taking out fried pointed gourds

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

Potatoes are fried and setting aside

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

Adding more oil

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.)

Adding bay leaves, cumin seeds, onions and sautéing

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

Sautéing onions lightly and adding chicken

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

Adding the ginger-garlic-onion paste and stirring

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.

Adding salt, cumin, coriander, turmeric, red chili, Kashmiri red chili, and garam masala.

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

Stir-frying using an arm-twisting

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

Closing the lid and letting the chicken cook

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

Adding the fried potatoes and stirring

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

Adding 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.

Adding salt and the green chili and closing lid

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.

Adding fried pointed gourds and stirring

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.

Adding homemade roasted masala and stirring

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

Potol chicken is ready

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.

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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 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.

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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.

Recipe Card:

Potol Chicken Featured Image

Potol Chicken (Pointed Gourd Chicken)

By Mita Mondal
Potol Chicken, also known as Pointed Gourd Chicken, is a popular and flavorful Bengali dish that combines tender pointed gourd (known as "potol" in Bengali) with succulent pieces of chicken.
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 355 kcal

Ingredients
  

  • 750 grams Chicken (rinsed, cleaned & strained)
  • 500 grams Pointed gourd (cut into round & longitudinally slit, peeled & cleaned, marinated with salt & turmeric powder)
  • 6 pieces Potato (cut, peeled & cleaned, optional)
  • 1 piece Onion (chopped)
  • 5 pieces Green chili
  • 1 tablespoon Red chili powder
  • 1 tablespoon Kashmiri Red chili powder
  • 1 tablespoon Coriander powder
  • 1 tablespoon Turmeric powder
  • 1 tablespoon Cumin powder
  • 1 tablespoon Garam masala
  • 1 tablespoon Homemade roasted masala powder
  • ½ tablespoon Cumin seed
  • 2 pieces Bay leaves
  • 5 tablespoons Mustard oil
  • Salt as per taste

Paste

  • inch Ginger (pasted)
  • 12 cloves Garlic (pasted)
  • 1 piece Onion (pasted)

Instructions
 

  • Heat the wok and add 3 tbsp of mustard oil. Once the oil is hot, add the pointed gourd and stir-fry until it turns reddish in color. Cover the wok, then open the lid and stir again. Repeat this process until the pointed gourd is fried to perfection. Set aside the fried pointed gourd.
  • In the same oil, fry the potatoes until they are golden and crisp. Remove the fried potatoes from the wok and set them aside.
  • Add 2 tbsp of oil to the wok and heat it. Once hot, add whole spices like bay leaves and cumin seeds, sautéing them until they release a delightful aroma. Now, add chopped onions and sauté until they turn golden and fragrant.
  • Stir in the chicken and cook it for 2 minutes. The chicken will release its juices. Next, add the ginger-garlic-onion paste and cook until the raw smell disappears.
  • Season the mixture with 1 tbsp of salt and all the powdered spices, including cumin, coriander, turmeric, red chili, Kashmiri red chili, and garam masala (except the homemade roasted masala).
  • Stir-fry the mixture until the raw smells of the spices fade away. Then, cover the wok and allow the chicken to cook in its own moisture.
  • Open the lid when the chicken is almost cooked. Add the fried potatoes and stir until the excess water is fully absorbed.
  • At this stage, there should be no water left in the preparation. Now, add lukewarm water and cover the wok again.
  • After 5 minutes, open the lid and add ½ tbsp of salt and the green chilis. Cover the wok once more for another 5 minutes.
  • Open the lid and add all the fried pointed gourds. Give it a gentle stir and cover the wok again, cooking until the dish turns into a semi-dry gravy consistency.
  • Lastly, sprinkle the homemade roasted masala and stir again. Close the lid for 1 minute before removing the wok from the flame.
  • Your delicious Potol Chicken or pointed gourd chicken is now ready to be served.

Video

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Notes

Marinating the Chicken (Optional): While the recipe doesn't mention marinating the chicken, you can marinate it in yogurt and spices for added flavor and tenderness. Allow the chicken to marinate for at least 30 minutes to 2 hours before starting the cooking process.
Choosing Fresh Potol: When selecting pointed gourds (potol) for the dish, look for firm and unblemished ones with a vibrant green color. Avoid gourds that feel soft or have any signs of decay.
Customizing Spices: Adjust the amount of spices according to your taste preferences. If you prefer a spicier dish, increase the red chili powder or add some chopped green chilis. For a milder flavor, reduce the spices slightly.
Whole Spices Variation: You can experiment with additional whole spices like cardamom, cinnamon, cloves, or black peppercorns to further enhance the dish's aroma and flavor. Be mindful of the quantities, as some spices can be overpowering if used excessively.
Roasted Masala: The recipe mentions adding homemade roasted masala, which is a blend of spices. You can prepare this by dry roasting spices like cumin seeds, coriander seeds, and dry red chilies before grinding them into a powder. Store the leftover masala in an airtight container for future use.
Garnishing: Besides chopped coriander leaves, you can garnish the Potol Chicken with some fried onions or thinly sliced ginger for added visual appeal and flavor.
Consistency of Gravy: Adjust the amount of water or chicken broth while cooking to achieve your desired consistency of gravy. If you prefer a thicker gravy, reduce the water, and if you want a thinner consistency, add a bit more water.
Taste Test: Before serving, do a final taste test to ensure the dish has the right balance of flavors and salt. Adjust the seasoning if necessary.
Serving Suggestions: Potol Chicken pairs well with steamed rice, pulao, naan, or roti. Serve it hot for the best dining experience.
Feel free to experiment and make it your own special version of Potol Chicken!

Nutrition Info (Estimation Only)

Nutrition Facts
Potol Chicken (Pointed Gourd Chicken)
Amount per Serving
Calories
 
355
Calories from Fat 171
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
10
g
Cholesterol
 
77
mg
26
%
Sodium
 
3007
mg
131
%
Potassium
 
875
mg
25
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
 
3
g
3
%
Protein
 
30
g
60
%
Vitamin A
 
1011
IU
20
%
Vitamin C
 
36
mg
44
%
Calcium
 
111
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

You May Also Like:  Chicken Masala Gravy Recipe

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.

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