Bengali Chicken Kalia, Roti and Kachumber Salad

Instructions

1. 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. 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. 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. 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. 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. 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.