Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bengali chicken curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Bengali Chicken Curry is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Bengali Chicken Curry is something that I have loved my whole life.
This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry). It is so versatile that it can be eaten with rice/roti. A Bengali chef gave me this recipe when I used to work in an Indian restaurant, he called it "The Staff Curry". Cover and cook on a low flame, stirring now and again, until the Chicken is cooked through.
To get started with this recipe, we must prepare a few components. You can cook bengali chicken curry using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Bengali Chicken Curry:
- Make ready 1 kg chicken breasts
- Get 2 onion, pureed
- Make ready 1/2 kg potatoes, parboiled, peeled
- Take 2 cup tomato paste
- Get 1 tbsp garam masala
- Take 1 tbsp ginger garlic paste
- Get 3 clove garlic
- Get 1 tsp cumin seeds
- Get 3 dry red chilli
- Take 200 grams mustard oil
- Make ready 1 tbsp red chilli powder
- Take 1 tbsp turmeric powder
- Get 1 bunch fresh coriander leaves
- Make ready 2 bay leaf
- Prepare 1 salt
- Prepare 1 dash sugar
Bengali chicken curry done restaurant style brings home cooking to the next level. Bengali chicken curry done restaurant style is a riff on food I grew up eating. Bengali homemade chicken curry or murgir jhol and bhaat is the favorite sunday lunch for almost all bengali families. This is really very simple and easy yet tasty recipe.
Instructions to make Bengali Chicken Curry:
- First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour.
- Parboil the potatoes and peel them. Then cut them into halves.
- In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry.
- Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil.
- To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant.
- Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked.
- Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid.
- After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker.
- Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom.
Bengali homemade chicken curry or murgir jhol and bhaat is the favorite sunday lunch for almost all bengali families. This is really very simple and easy yet tasty recipe. Try this easy Bengali Chicken and Potato Curry recipe with step by step instructions! A delicious and authentic dish, this bengali chicken curry with potatoes recipe will become your favourite. Doi Murgi aka Doi Chicken is a scrumptious substitute of Bengali Sunday Chicken Curry.
So that is going to wrap this up for this special food bengali chicken curry recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
