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A fiery and fragrant Bengali chicken curry made with a vibrant paste of fresh green chilies and cilantro. This dish has a unique flavor profile, skipping tomatoes and red chili for a fresh, zesty taste that pairs perfectly with steamed rice.
For 4 servings
In a blender, combine the green chilies, coriander leaves, ginger, and garlic. Blend to a smooth paste, adding a splash of water if needed. In a large bowl, mix the chicken pieces with the prepared green paste, whisked yogurt, and 1 teaspoon of salt. Cover and let the chicken marinate for at least 30 minutes.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant. Add the sliced onions and cook, stirring frequently, until they turn soft and golden brown, about 8-10 minutes.
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides. Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for 15-20 minutes. Stir occasionally until the chicken is tender and oil starts to separate from the masala.
Uncover the pan, add 1 cup of warm water, the sugar, and the remaining 0.5 teaspoon of salt. Mix everything well. Bring the curry to a simmer and cook for another 5-7 minutes, until the gravy thickens to your desired consistency. Turn off the heat. Stir in the garam masala powder and fresh lime juice. Let the curry rest for 5 minutes before serving hot with steamed rice or roti.
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A fiery and fragrant Bengali chicken curry made with a vibrant paste of fresh green chilies and cilantro. This dish has a unique flavor profile, skipping tomatoes and red chili for a fresh, zesty taste that pairs perfectly with steamed rice.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 428.26 calories per serving with 44.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Substitute chicken with 400g of paneer cubes. Pan-fry the paneer until golden and add it to the gravy during the last 5 minutes of cooking.
Use boneless, skinless chicken thighs, which cook faster. Reduce the covered cooking time in step 3 to about 10-12 minutes.
Reduce the mustard oil to 2 tablespoons and use low-fat yogurt for the marinade to lower the overall fat content.
Drastically reduce the green chilies to 1-2 for flavor without the intense heat. You can also add 2 tablespoons of cashew paste for a creamier, milder gravy.