Chicken Golmorich
A fragrant Bengali-style chicken curry where black pepper takes center stage instead of heavy chili heat. The gravy is light, warming, and deeply savory, making it lovely with plain rice, pulao, or soft roti.
For 4 servings
- prep · ~20 min
Marinate the chicken.
1.Wash and pat dry the chicken pieces well.2.Mix the chicken with yogurt, 1 tbsp ginger-garlic paste, 1 tsp crushed black pepper, turmeric powder, and salt.3.Coat everything well and set aside for 20 minutes.TIPA short marinade is enough here because the black pepper flavor should stay fresh and bright, not muddy. - temper · ~2 min
Heat the oil and bloom the whole spices.
1.Heat mustard oil in a heavy pan over medium heat until it just starts to smoke lightly.2.Lower the heat and add bay leaf, green cardamom, cloves, and cinnamon.3.Stir for 20 to 30 seconds until fragrant. - saute · ~8 min
Cook the onions and ginger-garlic paste.
1.Add the sliced onion and cook until soft and light golden.2.Add the remaining 1 tbsp ginger-garlic paste and sauté until the raw smell disappears.3.Stir in the remaining 1 tsp crushed black pepper.TIPKeep the onions light golden, not deeply browned, so the gravy stays delicate. - saute · ~8 min
Add the chicken and sear it well.
Add the marinated chicken to the pan and cook over medium heat, stirring often, until the pieces lose their raw color and the yogurt thickens around them.
- simmer · ~25 min
Add water and cook the curry.
1.Pour in the hot water and add the slit green chili.2.Bring the curry to a gentle simmer.3.Cover and cook until the chicken is tender and the gravy is lightly reduced.TIPUse hot water so the yogurt-based gravy stays smooth. - garnish · ~5 min
Finish with ghee and rest the curry.
Taste and adjust the seasoning if needed. Drizzle in the ghee, give the curry a gentle stir, and let it rest for 5 minutes before serving.
- serve
Serve hot with rice, pulao, or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before marinating so the yogurt clings well and the pieces sear instead of steaming.
- 2Heat mustard oil until it just smokes, then reduce the heat; this mellows its sharpness without losing its Bengali character.
- 3Keep the onions only light golden, because deep browning will darken the gravy and compete with the pepper.
- 4Use coarsely crushed black pepper, not fine powder, for a fresher aroma and cleaner pepper bite in the curry.
- 5Add only hot water after searing; cold water can tighten the chicken and make the yogurt gravy split.
- 6Rest the curry for 5 minutes after adding ghee so the pepper, whole spices, and chicken juices settle into the gravy.
- 7This curry tastes even better the next day; reheat gently on low heat so the yogurt-based gravy stays smooth.
Adapt it for your goals.
Low-oil
Reduce mustard oil slightly and use a heavy pan with a tight lid; you still get the peppery gravy with a lighter finish.
bonelessBoneless
Use boneless chicken thigh for quicker cooking and easier serving, though the gravy will be a little less rich than bone-in.
extra pepperyExtra-peppery
Add a small extra pinch of freshly crushed black pepper at the end if you want the golmorich note more pronounced and aromatic.
mildMild
Skip the green chilies and keep the black pepper as the main heat for a gentler curry that is still true to the dish.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and satisfying, helping turn a light gravy into a substantial meal.
Digestive Spice Base
Ginger, garlic, black pepper, cardamom, clove, and cinnamon add aroma while bringing traditional warming spices to the dish.
Moderate Heat Profile
Because the recipe leans on black pepper instead of heavy chili, it offers warmth and depth without an aggressively fiery gravy.
Frequently asked questions
Yes, but reduce the simmering time so it does not dry out. Bone-in pieces give a juicier result and more flavorful gravy.
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