Bengali-style chicken curry

West Bengal may be known for its fish-eating population, but chicken is equally popular these days.

Try making this mild, comforting Bengali-style chicken curry, which relies on whole aromatics, mustard oil, and potatoes for its deep flavour.

Pro-tip: This goes best with steamed white basmati or gobindobhog rice. However, it

Ingredients

1. Bone-in chicken: 500 grams (curry cut)
2. Potatoes: 2 medium (peeled and cut into halves)
3. Onions: 2 medium (finely sliced or grated)
4. Ginger-garlic paste: 5-10 grams
5. Tomato: 1 medium (chopped)
6. Mustard oil: 3 tablespoons (or any neutral cooking oil)
7. Turmeric powder: 1 teaspoon
8. Cumin powder: 1 teaspoon
9. Coriander powder: 1 teaspoon
10. Whole spices (for tempering): 1 bay leaf, 1-inch cinnamon stick, 3 green cardamoms, 3 cloves, ½ teaspoon cumin seeds
11. Bengali garam masala powder: ½ teaspoon (ground cardamom, cinnamon, and cloves)
12. Sugar: ½ teaspoon (for browning and balancing flavour)
13. Salt: To taste
14. Water: 2-2.5 cups (adjust to desired gravy consistency)
15. Curd: ½ cup (optional, for marinating)

Preparation

1. Mix the chicken pieces with the curd, ½ teaspoon turmeric, 1 teaspoon mustard oil, and a pinch of salt.
2. Let it rest for 20-30 minutes.
3. Rub the potato halves with a pinch of turmeric and salt, and set aside.

Chicken curry recipe

1. Heat mustard oil in a heavy-bottomed pan until it smokes lightly, then lower the heat.
2. Fry the potatoes on medium heat until golden brown on all sides, and set aside.
3. In the same hot oil, add the pinch of sugar (it caramelises and adds a rich golden colour).
4. Add the bay leaf, cumin seeds, cinnamon, green cardamoms, and cloves.
5. Sauté for 20-30 seconds until fragrant.
6. Add the sliced onions and fry on medium-low heat until translucent and golden brown.
7. Add the ginger-garlic paste and chopped tomato.
8. Stir in the cumin powder, coriander powder, remaining ½ teaspoon turmeric, and salt.
9. Cook on low heat, splashing a tablespoon of water if needed, until the tomatoes soften and oil separates from the masala.
10. Add the marinated chicken to the pan.
11. Sauté and sear the chicken pieces with the masala on medium heat for 8-10 minutes until the chicken turns opaque and absorbs the spices.
12. Add the fried potato halves and pour in 2-2.5 cups of water.
13. Mix well, bring the curry to a boil, then cover with a tight-fitting lid.
14. Simmer on low heat for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
15. Uncover, sprinkle the Bengali garam masala powder over the top, give it a gentle stir, and turn off the heat.
16. Keep it covered for 5 minutes before serving.

Serve hot, with rice or roti. Enjoy!