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- Meat and poultry
- Cuts of chicken
- Chicken breast
An authentic and delicious chicken curry recipe that I had almost every day growing up. If you don't have ginger-garlic paste, simply use half grated root ginger and half grated garlic. Also, if you want a smoother sauce, blend the onions and tomatoes before adding the chicken and potatoes.
180 people made this
- 2 tablespoons olive oil
- 2 large onions, diced
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, diced
- 1 teaspoon cayenne pepper, or more to taste
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast fillets, cut into bite-size pieces
- 2 large red-skinned potatoes, chopped
- 8 tablespoons chopped fresh coriander
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Heat the olive oil in a large frying pan over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes.
- Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric and cumin; cook and stir another 5 minutes.
- Add the chicken and potatoes to the mixture in the frying pan; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the centre, about 20 minutes.
- Sprinkle the coriander over the mixture and continue simmering another 10 minutes. Serve hot.
Reviews & ratingsAverage global rating:(70)
Reviews in English (54)
really nice curry, i blended onions and tomatoes as suggested, i added some salt as it did need it but apart from that i wouldn't change a thing.-04 Oct 2016
First attempt. Super easy and delicious-05 Dec 2015
-11 Dec 2010
Bengali chicken curry – restaurant style
Bengali chicken curry done restaurant style brings home cooking to the next level. All the wonderful, authentic flavours. And an incredible, lush gravy. What’s not to love?
This isn’t on any restaurant menus. At least where I live. But it should be. It has all the big tastes you expect. But with a twist. Familiar but completely different. And really good.
This Delish Melange Of Bengali And Punjabi Chicken Curry Can Be Cooked In 30 Minutes
Rich and flavourful chicken curry is perhaps something a non-vegetarian can never resist. And we love how chicken blends with almost any dish and give us some interesting variations of dishes. The sheer variety of chicken curries we get in Indian cuisine is proof of that. No matter what spices you add or the cooking technique you use to make it, a well-cooked chicken dish never disappoints us. And if you are a fan of fusion dishes and love to experiment with the lean meat, we have the perfect recipe for you to try.
Kukkad jhol is a hearty combination of Bengali-style of cooking jhol, with a zesty north Indian mix of spices added to the chicken (kukkad). 'Jhol' is typically a Bengali-stew with fish tossed in spices and cooked typically in mustard oil. This version of jhol has chicken cooked in mustard oil with a pool of sautéed spices and herbs such as bay leaf, cinnamon, cardamoms, cloves, mace, onions, ginger garlic paste along with red chilli, turmeric, coriander paste and garam masala.
This chicken recipe requires no marination and can be cooked in about 30 minutes with minimal ingredients. All you need are some flavourful spices, herbs and chicken, and voila! Pair this scrumptious treat with some rice for a wholesome meal.
A mouth-watering mix of Punjabi zesty spices with Bengali-style of cooking, Kukkad jhol makes for a yummy dinner party dish. Try this quick and easy chicken curry at home and share your experience with us in the comment section below.
About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.
Chicken Curry (Bengali Style)
Robibar Er Murgi Jhol or just a bengali name for Sunday Chicken Curry is a mildly spiced curry and soul warming comfort food in Bengali homes.
India is a pretty big country. And diverse. So much so that you travel 50 miles in any direction and you will start noticing a change in language, culture, attire and of course the cuisine. The prime crop of the particular region would determine what the cuisine would look like. If you come from a region with soil rich for rice then you would mainly be eating rice and if a region grew lentils well then you can expect an array of dishes cooked with lentils coming out of the kitchens. And the language, culture and food played (and still does) such a deep role in people’s lives that back in the days people would even hesitate marrying a person far away from their region in fear of the huge adjustments one will have to make because of the differences.
Such a dilemma arose when my parents decided to get married. Papa from central India and Mummy from a region nestled in the eastern part of India. Although that did not stop them from coming together but my brother and I got lucky because we got exposed to two different sets of traditions, languages to a certain extent, at least the dialect and food.
Mummy having born and brought up in a city on the border of Bihar and Bengal, and having gone to a Bengali school, her cooking was very much influenced by Bengali cuisine. Lets just say that I have had my fair share of Macher Jhol and Panch Foran spices growing up. So when I found out that my friend Kankana is writing a cookbook, I was of course ecstatic. But when I learned that the book is on Bengali cuisine, it became much more personal to me, because much of this food was what I grew up eating. And there are several parts and pieces of this cuisine that I always craved to learn, how to cook. And what a great job Kankana has done to make that food approachable to many!
Another reason why this cookbook is special to me is because this is her first cookbook, her baby. And I feel like an aunt to that baby. I was there at every step of this baby, from the conception to development to its delivery. I have also seen how much heart and soul Kankana has put into it which by the way you will also see in every page of the book, when you hold it. It’s a stunner with Kankana’s foolproof recipes and masterful photography.
When the thought came of sharing something from the cookbook, I was clear in my mind what recipe I was going to share. This was one of the first recipes I tested for Kankana when she was writing the book. Then I also got to enjoy it again when she was shooting the cover and once I’d pick up a bowl of this dish, it was tough for me to put it down. AND I have shared my own experience of a Sunday Chicken Curry cooked by my Papa before. So I chose one of Kankana’s favorite from the book, and mine too- a recipe for Sunday Chicken Curry, her dad used to cook for them growing up. Robibar Er Murgi Jhol or just a Bengali name for Sunday Chicken Curry is a mildly spiced curry and soul warming comfort food in Bengali homes. I hope you love it as much I did it.
Oh, and funnest part for the end. I am giving away a copy of Kankana’s gorgeous cookbook on Bengali Cuisine- Taste of Eastern India, Delicious Authentic Bengali Meals you need to try.
All you gotta do you is tell us, in the comments section below, what is one of your favorite dishes to cook and share with your dad.
Entries open till Nov. 4th, 11:59 pm. One random winner will be announced on Nov. 5th. Open only for US residents.
We have a winner! Congratulations Shama!! Please contact us wit your postal address so that we can send a copy of the cookbook your way.
Steps to make Bengali Chicken Curry with Potatoes
Cook the onions
In a large skillet over medium-high heat, heat the olive oil. Cook and stir the onions in the hot oil for about 5 minutes, until translucent.
Add ginger-garlic paste
Add the ginger-garlic paste and continue cooking for 2 minutes and then reduce the heat to medium.
Stir the tomatoes into the mixture and cook for about 5-10 minutes until the tomatoes are pulpy.
Add the seasoning
Season with cayenne pepper, curry powder, garam masala, turmeric, and cumin. Stir and cook for another 5 minutes
Add chicken and potatoes
Add the chicken, then potatoes to the mixture in the skillet simmer and stir occasionally for about 20 minutes until the potatoes are tender and the chicken is no longer pink in the center.
Sprinkle with the cilantro over the mixture and continue simmering for another 10 minutes. Serve hot.
This Bengali Chicken Curry with Potatoes is an authentic Indian recipe that all families have grown up with and love! Reminisce on Nana’s cooking with this delicious and flavorsome, easy chicken curry recipe. Try it out and send us a picture of your spicy smiles! Tag #cookmerecipes in your own potluck posts!
Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.
Chicken Curry, also called Chicken tikka masala, is a dish with a strong and decisive flavor. The element that distinguishes this dish is precisely the curry: a fragrant blend of spices typical of Indian cuisine. However its origins are still uncertain and the origin of dispute.
In fact, many argue that the recipe for curry chicken was born by chance in a Bengali restaurant in England, while others say it is nothing but the improvisation of an Indian cook, in a restaurant in Glasgow in the heart of Scotland.
Bengali chicken recipe variation
The curry is known for its strong and slightly spicy flavor, but in the recipe we offer you, we balanced it with the right amount of sour cream. There are over 50 different variations in the world for cooking Chicken Curry, but if you are always in a hurry with me and you are looking for a quick and easy recipe to amaze your friends, here is our version!
Don’t worry, the recipe is so simple that you don’t have to be an expert cook!
Are you ready? Enjoy your meal!
- clean the chicken of scraps and bones and cut it into small pieces.
- Finely chop the onion and fry it together with the butter, until it is golden brown.
- We salt the chicken and add it to the pan, letting it fry on all sides.
- We raise the flame and add white wine to evaporate it.
- We prepare part of the broth that we are going to dilute with flour.
- Add the curry and the previously diluted flour to the chicken.
- We pour out the remaining broth and cook for about twenty minutes.
- At the end of cooking, add the sour cream and pepper, stirring occasionally.
- Arrange the chicken on the plate, covering it with the sauce and serve with fresh coriander.
Indian Chicken Curry With Mixed Vegetables
A simple and easy Indian chicken curry that you will instantly fall in love with it. Packed with goodness of seasonal vegetables, freshly ground spices and herbs that lends a beautiful flavour to the dish and is perhaps one of the most comforting chicken curry I have ever made. I am sure it will be your comfort food soon.
Some recipes are born out of fancy, some are born out of necessity. This is one such chicken curry that is born out of necessity. The one pot meals under 30 minutes are such a savior in our busy lives that we all love to fall back on such dishes when lives demands.
A hearty winter chicken stew with fall / winter vegetables is staple and mandatory in our house when the season arrives in its full glory. A beautiful opportunity to enjoy the season’s best produces as well. This chicken curry with mixed vegetables is an adaption , or more precisely a robust adaptation of the same, because of the use of red ripe tomatoes. Tomatoes still struggles to find their way into a traditional Bengali kitchen as most of the traditional recipes of Bengal does not feature tomatoes in it. So does my winter chicken stew recipe.
But here I made an exception. Tomatoes had lend such a nice and rich color to the curry that you will fall in love with it instantly. That’s the power of color and colorful foods.
How to make this Indian chicken curry with mixed vegetables?
I would prefer a bone-in chicken curry cut small size. Bones lends a distinct flavour to the dish which will be lost if you substitute it with boneless.
This combination of mixed vegetables – potatoes, carrots, beans, capsicums and green peas marries so well with a basic chicken curry, irrespective of spices used in the recipe.
But secret star of this beautiful chicken curry is red ripe tomatoes , cut into chunks . When pan roasted along with chicken it lends a rich flavour to the dish.
Spices are all freshly ground here and I guess that’s the best and unique part of every home cooked meals. But if you are in a hurry, feel free to make this curry with staple masalas too. You will be still able to relish the goodness of this chicken curry.
Last but not least do not skip the gentle squeeze of fresh lime. That’s really makes the difference. Believe me.
- Author: Debjani
- Prep Time: 8 hours
- Cook Time: 45 mins
- Total Time: 8 hours 45 mins
- Yield: 6 People
Murgir Jhol is a light Chicken Curry prepared in almost all Bengali households and is characterized red color of the gravy and presence of potatoes in the Chicken Curry
- Chicken: 1 kg (12-14 Pieces)
- Potato: 4 (each cut into 4 pieces)
- Curd: 200 g
- Onion: 4-5 (roughly chopped)
- Ginger Paste: 1 tbsp.
- Garlic Paste: 1 tbsp.
- Tomato Puree: 3 Tbsp.
- Cumin Seed: 1/2 Tsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Turmeric Powder: 1 Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Red Chilli Powder: 2 Tsp.
- Bay Leaf: 1-2
- Dry Red Chilli: 2
- Green cardamom: 5
- Cinnamon Stick: 1"
- Green Chilies: 2
- Sugar: 1 Tbsp.
- Salt to Taste
- Mustard Oil: 4 tbsp.
- Wash chicken pieces thoroughly and pat dry those.
- Marinate chicken with half of the Ginger paste, Garlic paste, half of the Cumin powder, Coriander powder, Turmeric Powder, pinch of salt, entire Curd and 1 tbsp. mustard oil for around 8 hours or overnight ( or at least for 3-4 hours).
- Take 3 tbsp. mustard oil in a deep pan and heat properly.
- Fry potatoes after sprinkling little turmeric powder and salt till those turn Golden Brown in color. Keep those aside once fried.
- Temper remaining oil with the bay leaf and dry Red Chillies, green cardamom, cinnamon stick and also Cumin Seed.
- Add Sugar to the oil and cook until sugar caramelizes.
- Add sliced onions and fry till onions turn translucent in color. This step is essential for giving the gravy a rich color.
- Now add remaining Ginger-Garlic Paste and fry for 2-3 minutes in low flame and add the pureed tomato and again fry for 5 minutes.
- Add remaining Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri Red Chilli Powder, and salt and fry for 4-5 minutes in low flame (can add 1-2 tbsp of water in between).
- Add Marinated Chicken pieces and cook for 10 minutes in low flame till oil separates and chicken starts releasing its own water.
- Now add fried potatoes and give a thorough mix and cook for 5 minutes.
- Simultaneously start boiling around 1-liter water in a bowl. And add boiling water to the chicken mixture.
- Add Whole Green Red Chillies in the gravy. Green Chilies will provide the gravy amazing flavor.
- Take one spoonful of gravy and check the spices and if required adjust them accordingly.
- Cover the pan with a lid and cook on a medium flame for around 10 minutes or till chicken softens completely.
- Add Garam Masala Powder and give the curry a mix.
- Switch off the flame and give Murgir Jhol 5 minutes of standing time.
- Serve Hot Murgir Jhol with Steamed Rice.
Murgir Jhol is not complete without Mustard Oil. No other Oil would give the same flavor as Mustard Oil. Kashmiri Red Powder gives this Curry an amazing red color.
- Serving Size: 150g
- Calories: 513
- Sugar: 7.7g
- Sodium: 642mg
- Fat: 16.3g
- Saturated Fat: 3..5g
- Carbohydrates: 33.8g
- Fiber: 5.1g
- Protein: 56.3g
- Cholesterol: 133mg
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Chicken Jhol: Easy Bengali Recipe
This Bengali recipe, unlike others uses minimum oil and spices. You can sat that this Indian chicken curry recipe is more in the lines of a stew because the word 'curry' throws up images of thick gravy dripping with oil. This easy chicken curry is very suitable for the modern day professionals who are both heath conscious and calories conscious. If you think that all Bengali recipes are 'elaborate' then this one will surprise you as it cooks in minutes.
Ingredients For Chicken Jhol:
1. Chicken 500 grams (medium sized pieces with bones)
2. Onions 2 (one chopped finely and one paste)
3. Garlic 5-6 cloves (paste)
4. Ginger 3 inch piece (paste)
5. Green chillies 4 (paste)
6. Tomatoes 2 (paste)
7. Red chilli powder 1 tablespoon
8. Cumin powder 1 tablespoon
9. Coriander powder 1 tablespoon
10. Turmeric powder 1 teaspoon
11. Cumin seeds 1 teaspoon
12. Bay leaf 1
13. Garam Masala freshly ground (contains pepper, cloves, cardamom, cinnamon and star anise)
14. Oil 1 tablespoon
15. Ghee I pinch for aroma
16. Slat as per taste
The spices in the left photo are for marinating the chicken pieces and the spices in the right photo are for the actual masala.
I have taken a photo of the ghee brand I prefer using for all my cooking, I find Plough Ghee has the best taste and most fragrant aroma when used in cooking, try to get hold of this ghee if you plan to follow this recipe.
Start by scoring the chicken pieces as shown in the bottom left and right photos (you should have washed and drained the chicken already). This will help the spices penetrate the flesh of the chicken better.
Add the spices for marinating the chicken 1 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp salt and 2 tbsp of Greek yoghurt, mix together well. You can leave this to marinate for a few hours if you want the chicken to be tender alternatively fry it straight away, both methods work well.
Using a good non stick frying pan add 5 tbsp of ghee, once the ghee is fully melted and HOT add the chicken pieces one by one. Over a medium flame fry for 5 minutes either side to achieve a golden colour on the outside, the inside of the chicken will cook fully once added to the masala. While the chicken fries, finely slice 6 garlic cloves (as shown in the photo), peel and slice 2 large onions….
….and slice 5 green chillies. If you want the heat of the chillies to be released in the dish then slice along the middle to expose the seeds, I didn’t want the extra heat so I sliced them as shown.
Once you can see blood/juices flowing from the top side of the chicken pieces (top right photo), the chicken is ready to turn over, fry for 5 more minutes on the uncooked side. Once both sides have browned adequately you can transfer them to the dish you used to marinate them in (saves on the washing, they will be cooked again so don’t worry about cross contamination).
In the same frying pan scrape off any browned/caramelised parts as these bits contain lots of flavour. Make sure the ghee is hot and add the whole spices 3 bay leaves, 2 large cinnamon sticks and 3 cardamom pods.
Once you can smell the aroma add the 2 sliced onions and 6 cloves of sliced garlic….
….followed by 1 tsp of ginger and 1 – 1.5 tsp of salt (adjust to your preference). Stir, cover and cook the onions till soft and translucent (about 8 – 10 minutes).
Once the onions look translucent (as in top left photo), add the spices for the masala 2 tsp mixed curry powder (I use Bolsts Mild Mixed Curry Powder), 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder and 1/2 tsp chilli powder. Mix the spices and fry for 5 – 8 minutes over a low flame. Next add 1/2 a glass of water to loosen the masala….
….and cover again and allow to cook for a further 3 – 4 minutes or until you can see the ghee/fat separate from the masala (it should be bubbling around the edges of the pan). Add the chicken pieces to the masala, including any juices that may have drained whilst sitting in the bowl.
Place some of the masala on top of the chicken pieces and cover to cook the chicken through completely (a further 10 – 15 minutes).
Once the chicken is completely cooked add the sliced green chillies and chopped coriander to garnish and promptly remove from the heat.
Serve this Bengali Roast Chicken with salad as a starter or with rice, how about some plain basmati or my Jeera Pilau for a more substantial meal? Remember to grab a piece yourself, they don’t hang around for long!