Loading...
A classic Bengali chicken dish where tender chicken pieces are simmered in a rich, tangy gravy dominated by the pungent, earthy flavor of freshly cracked black pepper. A simple yet elegant curry, perfect for a hearty meal.
For 4 servings
Marinate the Chicken
Prepare the Gravy Base
Cook the Aromatics and Chicken
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A classic Bengali chicken dish where tender chicken pieces are simmered in a rich, tangy gravy dominated by the pungent, earthy flavor of freshly cracked black pepper. A simple yet elegant curry, perfect for a hearty meal.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 348.34 calories per serving with 31.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
For extra heat, add a teaspoon of red chili powder along with the other spices or increase the number of green chilies.
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking.
Use boneless, skinless chicken thighs or breast pieces. Reduce the simmering time in step 4 to 15-20 minutes to prevent the chicken from becoming dry.
Replace chicken with 400g of paneer cubes or large chunks of mushrooms. If using paneer, lightly fry it before adding to the gravy and simmer for only 5-7 minutes.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The key ingredients—black pepper (piperine), turmeric (curcumin), and ginger—are renowned for their powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Black pepper is known to stimulate the secretion of hydrochloric acid in the stomach, which aids in proper digestion. Ginger also helps in soothing the digestive system.
The active compound in black pepper, piperine, has been shown to have metabolism-boosting properties, which can aid in weight management.
One serving of Chicken Golmorich contains approximately 350-420 calories, depending on the cut of chicken used and the amount of oil. This estimate is for a serving size of about 245 grams.
Chicken Golmorich can be a healthy dish as it's rich in protein from chicken and contains beneficial spices like black pepper, turmeric, and ginger. To make it healthier, use lean chicken cuts, control the amount of oil and ghee, and serve it with whole-grain accompaniments.
Yes, absolutely. Boneless chicken thighs work best as they remain juicy. If using chicken breast, be careful not to overcook it. Reduce the final simmering time to about 15-20 minutes.
This dish pairs wonderfully with plain steamed basmati rice, which soaks up the delicious gravy. It also goes well with Indian flatbreads like roti, paratha, or naan.
Store any leftover Chicken Golmorich in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
Bitterness in the gravy is usually caused by burning the onions or the ginger-garlic paste. It's crucial to sauté the onions to a deep golden brown over medium heat, not high heat, and to cook the ginger-garlic paste for only a minute until its raw smell is gone.