Potol Chicken (Pointed Gourd Chicken)
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 pieces of chicken.
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
- 1½ inch Ginger (pasted)
- 12 cloves Garlic (pasted)
- 1 piece Onion (pasted)
Instructions
- Heat the wok and add 3 tbsp of mustard oil. Heat the oil and then add the pointed gourd.
- Stir the pointed gourd and fry it until it turns reddish in color. Close the lid, then open it and stir again.
- Close the lid once more. Open the lid. Pointed gourds are now fried. Take those out and set it aside.
- Fry the potatoes in the same oil. Once they are fried, take them out and set them aside.
- Add 2 tbsp oil in the same wok and heat it.
- 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.)
- Sauté the onions lightly until they are fried up, then add the chicken. Stir it for 2 mins.
- The chicken will release water. Now, add the ginger-garlic-onion paste and stir until the raw smell of the paste disappears.
- 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.
- Stir-fry using an arm-twisting method until all the raw smells disappear.
- Close the lid and let the chicken cook in its own moisture.
- Open the lid; the chicken is almost cooked. Add the fried potatoes and stir until the water is fully absorbed.
- Stirring is done, and there is no water left in the preparation. Now, add lukewarm water and close the lid.
- Open the lid and add ½ tbsp of salt and the green chilis. Close the lid again for 5 mins.
- 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.
- Open the lid and add the homemade roasted masala. Stir again and close the lid for 1 min before taking it off the flame.
- Potol chicken or pointed gourd chicken is now ready to be served. Serve it with steamed rice, pulao, naan, roti, and paratha.
Video
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Notes
You may marinate the chicken with yogurt and spices for a couple of hours for additional flavor and taste. Ensure the spices and yogurt are mixed evenly with every chicken piece, cover the bowl, and keep it in the refrigerator.
Fry the pointed gourd slightly for about five minutes in a little bit of oil. This will make the pieces softer and succulent. It will also help the dish cook faster and add to the eventual taste and customary rich texture of the dish.
The dish will take some time to cook because it need sort be cooked on a low to medium heat. So, do not be impatient if you want the authentic texture and taste of the dish. Stir the ingredients nicely, cover the wok and let it simmer for 15 to 20 minutes.
Customize the spices and seasoning according to your taste preference. You may add more or reduce the amount of red chili powder to the dish. To make the dish more vibrant, you can even add some fresh milk or cream. It will balance the taste.
Add garam masala powder to the dish before stirring the ingredients one last time. When done, add a few freshly chopped coriander leaves for added freshness and to make the dish more vibrant. Let it rest for some time before serving for the flavors blend properly.
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
%
Sugar
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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