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Sunday Bengali chicken curry #Chickenrecipes #FEM5K Recipe

Recipe By Jayita Barman

Baba never had meat. When he was a child, once he had seen a Goat being slaughtered and that was it. He was in class VII . Since then he could never have mutton or chicken. This never prevented the entry of chicken or mutton at home. Ma and I always enjoyed mutton and the occassional chicken on Sundays. Chicken or mutton was only for Sundays. There was a mindblock in having chicken and even my extended family shared that thought. Everyone prefered patha or mutton. If it was Mangsho or goat meat then it had to be Mangshor Jhol.  Big pieces of aloo and a slightly thicker gravy was the highlight of this.

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54minstotal
54m.total
Sunday Bengali chicken curry #Chickenrecipes #FEM5K
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Ingredients for Sunday Bengali chicken curry #Chickenrecipes #FEM5K Recipe

  • 100 g Chicken
  • 1/5 Tbsp Chilli garlic paste
  • 1/5 Tbsp Ginger paste - take
  • 0.40 Tbsp Yogurt
  • 1/5 Tbsp Turmeric powder
  • 1/5 Tbsp Kashmiri red chilli powder
  • 0.40 Pieces medium sized onions cut into thin juliennes
  • 0.40 Pieces Small tomato, sliced
  • 0.60 Pieces 4 -5 medium sized potatoes chopped in medium size pieces
  • A Few Dried Bayleaf
  • 0.40 Pieces Cloves
  • 0.40 Pieces Cinnamon
  • 1/5 Pieces reen Cardamom
  • 1/5 Pieces reen chillies finely chopped
  • 1/5 tsp Sugar
  • 1/5 Tbsp Cumin powder
  • 1/5 Tbsp Coriander powder
  • 1/5 Tbsp Bengali garam masala
  • 1 Tbsp Mustard oil
  • to taste Salt

Directions: Sunday Bengali Chicken Curry #chickenrecipes #fem5k Recipe

  • STEP 1.Marinate the chicken pieces with yogurt, ginger paste, garlic paste, 1/2 tsp of turmeric powder, little salt, 1 tsp of Kashmiri red chilli powder and 1 tbsp of mustard oil. Keep is aside for 1 hour or overnight in the refrigerator.
  • STEP 2.Slice one onion and make a paste of one onion. Make a paste of the tomato. Peel the potatoes and sprinkle salt and 1/2 tsp of turmeric powder.
  • STEP 3.In a kadai, take 1 tbsp of mustard oil and when it is hot, slide in the potatoes. Over medium heat, fry the potatoes for 4 - 5 minutes, just to get a golden colour on the outside.
  • STEP 4.Take the potatoes out and keep aside.
  • STEP 5.In the same kadai, add another tbsp of mustard oil. Let the oil reach a smoking point.
  • STEP 6.Then temper with bay leaf, couple of green chillies, cloves, cinnamon and cardamom.
  • STEP 7.Add the sliced onion and fry on high heat. Sprinkle some salt and 1 tsp of sugar in this.
  • STEP 8.Keep frying the onions over medium heat till they have become golden. Then add the onion paste and keep frying.
  • STEP 9.At this time, add the Kashmiri red chilli powder and keep frying till the raw smell has gone off. Then add the marinated chicken and fry on high heat and coat all the spices on the chicken.
  • STEP 10.After a couple of minutes, pour in the tomato paste. If your tomatoes are very sour, add only half of it.
  • STEP 11.Stir it for a minute and add cumin powder and coriander powder. Mix everything thoroughly.
  • STEP 12.Stir over medium heat for 5- 6 minutes. Then throw in the fried potatoes into this and incorporate everything together.
  • STEP 13.Add 2 - 3 cups of hot water or just enough water so that the chicken pieces are sinking in the water. Let it come to a boil. Then reduce the temperature and cover and let the chicken cook slowly.
  • STEP 14.In case you want to speed up, you can also transfer everything to a pressure cooker after add the potatoes and then add just enough water to pressure cook. Give a couple of whistles and the chicken curry is done.
  • STEP 15.However, when it comes to this curry, I prefer doing it in a kadai. The chicken takes about 15- 20 minutes to cook. Once the chicken and the potatoes have become soft, remove the lid.
  • STEP 16.Add the rest of the green chillies. Split them in halves and then add them. Sprinkle bengali garam masala, little sugar (if required) and salt to adjust the seasoning.
  • STEP 17.Give it another boil and turn off the heat.
  • STEP 18.Serve Rabibarer Murgir jhol with Steamed rice.
Nutrition
value
241
calories per serving
15 g Fat20 g Protein5 g Carbs3 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    20g
  • Carbs
    5g
  • Fiber
    3g

MacroNutrients

  • Carbs
    5g
  • Protein
    20g
  • Fiber
    3g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    4mg
  • Vitamin A
    509mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    230mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Jayita Barman