Bengali Spiced Chicken Curry

Ingredients

In this Bengali adaptation of Brown Stew Chicken, we incorporate the distinct flavors of Bengali cuisine. The spices used are typical of Bengali cooking, such as cumin, coriander, turmeric, and garam masala. The dish is slow-cooked to develop a thick and luscious gravy, which is a characteristic of Bengali curries. Additionally, the traditional accompaniments of steamed rice or Bengali breads enhance the overall experience of this flavorful dish. We alse have the original recipe for Brown Stew Chicken, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tomatoes, pureed 2 tomatoes, pureed
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and garam masala. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the marinated chicken to the pan and cook until it turns brown on all sides.
4. 4.
   Stir in the tomato puree and season with salt. Cook for another 5 minutes.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for about 30 minutes or until the chicken is cooked through and tender.
6. 6.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or Bengali breads.

Treat your ingredients with care...

• Mustard oil — If you can't find mustard oil, you can substitute it with vegetable oil or ghee for a milder flavor.
• Garam masala — You can make your own garam masala by toasting and grinding a mixture of whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a spicier curry, add a chopped green chili along with the onions.
• To enhance the flavor, dry roast the cumin and coriander seeds before grinding them into powder.
• For a richer gravy, add a tablespoon of cashew paste or coconut milk.

Serving advice

Serve the Bengali Spiced Chicken Curry hot with steamed rice or Bengali breads like roti or paratha. Accompany it with a side of cucumber raita or a fresh green salad for a refreshing contrast.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Bengali brass or clay bowl for an authentic touch.