In the Bengali household, Sunday means “laal mangsher jhol”, it could be mutton or chicken, anything as per choice. Sundays are week offs and it won’t be complete without the spicy red meat curry.
Bengalis are generally foody; they have a deep love for their cultural food. Most of the Bengali households make spicy red chicken curry recipe on Sundays to enjoy their weekends, in other words, it’s become a tradition in many households. Do you want to know the delicious recipe? Well, different families have different recipes, but the basic masalas are apparently the same. In this blog, we are going to discuss the basic chicken curry recipe for you. So, stay with this blog for more details.
Ingredients You Should Need To Make This Recipe
Well, it was disclosed at first that every household uses a few other masalas, but the basic ingredients are the same. So here we are talking about the basic recipe of Bengali chicken curry recipe, ingredients are –
- Clean chicken 500 grams
- 1.5 tbsp of garlic paste
- 1 tbsp of ginger paste
- 4 to 5 green chillies
- 3 large sized onions
- 1 tomato
- 3 medium-sized potatoes (if you want to get the authentic taste of Bengali chicken curry)
- Salt as per taste
- 3 tbsp yoghurt for marination
- 1 tsp sugar (for the authentic red colour and test)
- 1 dried bay leaf
- 2 pieces of dried red chilli (for a smokey flavour)
- 3 pots cardamom
- A small piece of cinnamon
- 3 pieces of coves
- 2 tsp haldi powder
- 2 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp indian garam masala powder
- Mustard oil
- Coriander leaves (you can omit this if you want)
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Step By Step Chicken Curry Recipe In Easy Language
For this easy chicken curry recipe, first marinate the chicken with 1 tsp of haldi powder along with the yoghurt, mustard oil, and 2 tsp of salt for at least one hour. The waiting period not only makes the chicken tender and soft but also adds flavours of yoghurt.
Between the one-hour gap, prepare your ingredients for the curry. Peel and cut the onions and tomatoes, and make individual pests, it will add a gravy-like texture to the curry. Then peel and cut the potatoes in half and marinate them with salt and haldi powder. It is one of the most quick chicken recipes of all, as the entire cooking process is hardly half an hour.
Then turn on the oven, place your kadai and add 3 tbsp of mustard oil, let it heat for a few seconds, fry the marinated potatoes until the sides get brown, take them out and add oil if you need. Then add 1 tsp of sugar, and let it melt completely but do not burn it, the sugar caramelization will give the perfect red colour to the curry. Then add whole dry spices, fry them for one second, then add the ginger and garlic paste, fry them properly then add the onion and tomato paste along with the green chilis.
After frying the pastes for a little bit add salt and the dry powder masalas (add a little bit of water so the spices won’t get burned) fry them until the raw smell of masalas is gone and separate the oil. Then add the half-fried potatoes and the marinated chicken and cook it completely. The chicken will release its juices, fry them in the same juice, then after the gravy thickens completely, add hot water as per your choice, like how thick or runny the gravy you want. Cook the potato and chicken until they get soft, add garam masala and let it simmer for 5 minutes more, lastly add chopped coriander leaves and turn off the gas.
This is the most simple chicken curry recipe with lots of flavours. It can be served with rice and roti and tastes absolutely delicious. So, this weekend tries to recreate this chicken recipe and enjoy it with your family and friends.
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