Bengali Chicken Kalia
A rich, slow-cooked Bengali chicken curry with a deep, dark brown color from caramelized onions and warm whole spices. Tender bone-in chicken pieces simmer in a luxurious yogurt-based gravy fragrant with cinnamon, cardamom, and cloves. This celebratory dish from Bengal is hearty, mildly sweet, and beautifully aromatic — a true centerpiece for special occasions.
For 4 servings
- prep · ~20 min
Marinate the chicken.
In a mixing bowl, combine chicken pieces with turmeric powder, a pinch of salt, and 1 tablespoon mustard oil. Mix well to coat every piece. Set aside for 20 minutes while you prep the other ingredients.
- fry · ~10 min
Fry the chicken until golden.
Heat the remaining mustard oil in a heavy-bottomed pan over medium-high heat. Once the oil is lightly smoking, add the marinated chicken pieces in a single layer. Fry for 3 to 4 minutes on each side until golden brown. Remove with a slotted spoon and set aside on a plate.
TIPDon't overcrowd the pan — fry in batches if needed. Golden sear locks in juices for tender meat. - temper · ~1 min
Bloom the whole spices.
In the same pan with the remaining oil, reduce heat to medium. Add cinnamon sticks, green cardamom, cloves, bay leaves, and dried red chilies. Sauté for 30 seconds until the spices sizzle and release their aroma.
TIPListen for the crackle and watch for a waft of fragrance — that's when the oil is fully infused. - fry · ~15 min
Caramelize the onions.
Add the sliced onions to the pan and sprinkle the sugar over them. Stir well and fry over medium heat, stirring occasionally, for 12 to 15 minutes until the onions turn deep brown and jammy. The sugar helps achieve that signature dark color.
TIPPatience is key here — dark caramelized onions are what give Chicken Kalia its rich, deep color and sweet undertone. - saute · ~8 min
Build the masala base.
Add ginger paste and garlic paste to the caramelized onions. Sauté for 2 minutes until the raw smell disappears. Add red chili powder, cumin powder, and coriander powder. Stir continuously for 30 seconds, then add chopped tomatoes with a splash of water. Cook until tomatoes soften and oil separates from the masala, about 5 to 6 minutes.
TIPKeep the heat medium-low when adding dry spices — high heat can scorch them and turn the gravy bitter. - mix · ~2 min
Incorporate the yogurt.
Lower the heat to the minimum setting. Whisk the yogurt once more, then slowly pour it into the pan while stirring continuously. Keep stirring for 2 minutes until the yogurt blends smoothly into the masala without curdling. Add the remaining salt.
TIPAlways add yogurt on low heat and stir constantly — a sudden temperature shock will split the yogurt and ruin the gravy's texture. - simmer · ~30 min
Simmer the chicken in the gravy.
Return the fried chicken pieces to the pan along with any juices collected on the plate. Stir to coat the chicken with the masala. Pour in the hot water and bring the gravy to a gentle boil. Cover with a lid, reduce heat to low, and simmer for 25 to 30 minutes until the chicken is fork-tender and the gravy is thick and glossy.
TIPCheck once halfway through and add a splash more water if the gravy looks too thick or starts sticking. - garnish · ~5 min
Finish with ghee, garam masala, and fresh coriander.
Turn off the heat. Sprinkle garam masala over the top and drizzle with ghee. Scatter chopped coriander leaves. Cover and let it rest for 5 minutes before serving so the flavors meld.
TIPThat final ghee drizzle adds a silky richness and carries the garam masala's fragrance right to the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in chicken for deeper flavor and moist texture — avoid boneless for this dish.
- 2Patience with caramelizing onions is crucial; aim for a deep mahogany brown, not just golden.
- 3Always add yogurt on the lowest heat and stir constantly to prevent curdling in the gravy.
- 4Let the chicken rest for 5 minutes after cooking so the gravy absorbs fully into the meat.
- 5Mustard oil is non-negotiable for authentic Bengali flavor — heat it until lightly smoking before use.
- 6Fry the chicken in a single layer to get a proper golden sear; overcrowding will steam it.
Adapt it for your goals.
Mutton kalia
Substitute bone-in mutton or lamb for chicken — increase simmering time to 45–50 minutes until the meat is fall-apart tender, perfect for a richer, heartier version.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and skip the ghee; use a non-stick pan and sauté onions with a splash of water instead of oil — great for a lighter kalia without sacrificing depth.
veganVegan
Replace chicken with large chunks of potato and cauliflower, use coconut yogurt instead of dairy yogurt, and swap ghee for coconut oil — ideal for a plant-based festive curry.
Why this is on our healthy list.
Rich in Protein
Bone-in chicken provides high-quality protein essential for muscle repair and satiety, especially when eaten with the skin removed.
Gut-Friendly Spices
Ginger, garlic, and cardamom in this dish support digestion and have anti-inflammatory properties, common in Bengali cuisine.
Low in Added Fat
With only a small amount of mustard oil and ghee, this dish keeps saturated fat moderate while still delivering rich flavor.
Calcium from Yogurt
The yogurt gravy adds a dose of calcium and probiotics, aiding bone health and digestion when included in a balanced meal.
Frequently asked questions
Bone-in chicken is strongly preferred for its deeper flavor and juiciness, but boneless thighs can work if you reduce simmering time to 15–20 minutes.
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