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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.
For 4 servings
Marinate the Chicken
Fry Potatoes and Chicken
Temper Spices and Sauté Aromatics
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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.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 591.31 calories per serving with 48.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Gravy
Simmer the Curry
Finish and Serve
Replace chicken with bone-in mutton pieces (increase simmering time to 45-60 minutes or until tender) or hard-boiled eggs (add them in the last 5 minutes of cooking) for Mutton Kalia or Dim'er Kalia.
For a vegetarian alternative, use paneer cubes and cauliflower florets instead of chicken. Lightly fry them before adding to the gravy.
For a more luxurious, restaurant-style gravy, add a paste of 8-10 soaked and ground cashews or a tablespoon of poppy seed paste along with the tomato puree.
Increase the number of green chilies or add a teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which can help improve digestion and maintain a healthy gut microbiome.
This dish provides important minerals like iron from the chicken, which is vital for blood production, and potassium from the potatoes and tomatoes, which helps regulate blood pressure.
Chicken Kalia is a rich, celebratory curry with a relatively thinner (but still thick) gravy, often containing potatoes. Chicken Kosha is a slow-cooked, semi-dry preparation where the chicken is intensely sautéed ('kosha') with spices until the gravy clings to the meat, resulting in a much thicker consistency and concentrated flavor.
Bengali Chicken Kalia can be part of a balanced diet. It's a good source of protein from chicken and contains beneficial spices like turmeric and ginger. However, it is moderately high in fat due to the use of oil and ghee. For a healthier version, you can reduce the amount of oil and use skinless chicken.
One serving of Bengali Chicken Kalia (approximately 475g) contains around 550-650 calories. The exact number can vary based on the amount of oil used and the fat content of the chicken.
While mustard oil provides the signature authentic flavor, you can substitute it with any neutral vegetable oil or sunflower oil. The taste will be slightly different but still delicious.
Yes, Chicken Kalia tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water if the gravy is too thick.
Chicken Kalia is traditionally served with plain steamed basmati rice. It also pairs wonderfully with Bengali breads like luchi (puffy fried bread) or porota (paratha), and a simple side salad.