A classic Bengali chicken curry featuring tender chicken and potatoes simmered in a rich, aromatic gravy of yogurt, onions, and spices. This celebratory dish is a true taste of Bengal, perfect with steamed rice.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Bengali Chicken Kalia, Roti and Kachumber Salad
Protein-packed, aromatic Chicken Kalia with soft rotis and fresh salad – a perfectly spiced comfort food!
This odia dish is perfect for dinner. With 881.79 calories and 49.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Green Cardamom (Lightly crushed)
4 pcs Clove
1 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired color and heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Sugar
1 tbsp Ghee
3 pcs Green Chili (Slit lengthwise)
1.5 tsp Salt (Or to taste)
2 cup Hot Water
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with whisked curd, 1 tbsp each of ginger and garlic paste, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2
Fry Potatoes and Chicken
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly. This removes its raw pungency.
Carefully add the potato halves and fry, turning occasionally, for about 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the marinated chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Fry for 3-4 minutes per side until they are lightly browned. Remove and set aside. Keep the leftover marinade.
3
Temper Spices and Sauté Aromatics
To the remaining oil in the pan, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become aromatic.
Add the onion paste and cook on medium heat for 10-12 minutes, stirring frequently. Continue cooking until the paste turns a deep golden brown and oil starts to separate from the sides.
Add the remaining 1/2 tbsp each of ginger and garlic paste and sauté for another 2 minutes until the raw smell disappears.
4
Build the Masala Gravy
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30-40 seconds.
Immediately add the tomato puree and the remaining 1/2 tsp salt. Cook for 5-7 minutes, stirring often, until the masala thickens and you see oil glistening on the surface.
Add any leftover marinade from the chicken bowl and cook for another 2 minutes.
5
Simmer the Curry
Return the fried chicken pieces and potatoes to the pan. Gently stir for 2 minutes to coat them well with the masala.
Pour in 2 cups of hot water and bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. The chicken should be tender, the potatoes cooked through, and the gravy thickened.
6
Finish and Serve
Uncover the pan and stir in the sugar, slit green chilies, and garam masala powder.
Drizzle the ghee over the top, give the curry a final gentle stir, and turn off the heat.
Let the Chicken Kalia rest, covered, for 5-10 minutes to allow the flavors to meld.
Serve hot with steamed basmati rice, luchi, or paratha.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.