This classic Bengali-style chicken curry is a comforting home-cooked dish traditionally prepared for relaxed Sunday lunches. It features tender chicken and soft potatoes simmered in a gently spiced gravy with a warm reddish colour and deep aroma.
The recipe works beautifully for home cooking because it uses everyday ingredients and straightforward steps. The flavours develop slowly, making it ideal for family meals where simple cooking brings satisfying results.
Recipe Information
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Serves: 4–5
Difficulty level: Easy
Ingredients
For the chicken marinade
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900 g bone-in chicken pieces
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2 tablespoons plain natural yoghurt
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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½ teaspoon turmeric powder
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1 teaspoon Kashmiri red chilli powder
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½ teaspoon salt
For the curry
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3 medium potatoes, peeled and cut into quarters
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3 medium onions, thinly sliced
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2 small tomatoes, finely chopped
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4 green chillies, slit lengthwise
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3 tablespoons mustard oil
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1 teaspoon sugar
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Salt to taste
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400–500 ml hot water
Whole spices
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2 bay leaves
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3 cloves
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2 green cardamom pods
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1 small cinnamon stick
Ground spices
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1 teaspoon cumin powder
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1 teaspoon coriander powder
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½ teaspoon garam masala
Step-by-Step Method
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Marinate the chicken
Place the chicken in a bowl and add yoghurt, ginger paste, garlic paste, turmeric, chilli powder and salt. Mix well, cover, and rest for at least 1 hour. Longer marination improves flavour.
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Fry the potatoes
Heat 1 tablespoon of oil in a deep pan over medium heat. Add the potatoes with a pinch of salt and turmeric. Fry until lightly golden on the edges. Remove and set aside.
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Heat the oil and spices
Add the remaining oil to the pan. Heat until slightly smoky, then add bay leaves, cloves, cardamom and cinnamon. Let them crackle briefly.
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Cook the onions
Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until the onions turn golden brown.
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Add tomatoes and spices
Stir in the chopped tomatoes and sugar. Cook until the tomatoes soften and blend with the onions. Add cumin and coriander powder and cook for 2 minutes.
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Add chicken and potatoes
Add the marinated chicken and mix well so it is coated with the spice mixture. Cook for 5 minutes, then add the fried potatoes.
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Simmer the curry
Pour in the hot water, add green chillies and adjust salt. Bring to a gentle boil, then cover and simmer on low heat for 25–30 minutes until the chicken is tender and the potatoes are cooked.
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Finish the dish
Sprinkle garam masala over the curry, stir gently, and rest for 5 minutes before serving.
Cooking Tips
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Browning the potatoes first helps them stay intact in the gravy.
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Mustard oil should be heated properly to remove its raw smell before adding spices.
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Keep the curry at a gentle simmer to prevent the chicken from becoming tough.
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Resting the curry briefly after cooking improves flavour.
Variations
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Less spicy: Reduce green chillies and chilli powder.
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Richer gravy: Add 1 tablespoon of extra yoghurt while cooking the onions.
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Pressure cooker: Cook for 2 whistles after adding water, then rest before opening.
Serving Suggestions
Serve hot with plain steamed rice. This curry is best enjoyed as a relaxed lunch or family dinner, accompanied by a simple salad or sliced cucumber.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezing: Suitable for freezing for up to 2 months.
Reheating: Reheat gently on the hob with a small splash of water.
