Bengal Chicken Curry Recipe

Bengal Chicken Curry Recipe


1 whole chicken (about 2lb)

3 tsp ground turmeric

1/2 cup yoghurt

1 tsp sugar

salt to taste

1/2lb potatoes

1/4 cup melted ghee or oil

1/2 tsp cumin

2 sticks cinnamon

4 pods cardamom

4 cloves garlic (chopped)

1 onion (sliced)

juice of 1 onion

2 tsp ginger juice

3 tsp ground chili

2 tsp ground cumin

3 bay leaves

5 tomatoes quartered


Cut chicken into large pieces, wash and drain. Marinate the pieces of chicken in 1 tsp of turmeric, yoghurt, sugar and salt. Peel the potatoes and cut them into large pieces. Rub them with salt and the remaining ground turmeric. Using medium heat, put oil or ghee in pan and fry the potatoes till light brown. Remove and put aside. With the same oil fry cumin, cinnamon and cardamom for 1 minute and then add chopped garlic and sliced onion and stir fry till light brown. Add in chicken, onion juice, ginger juice, ground chili, ground cumin and bay leaves. Stir well. Cover the pan and simmer until the liquid has dried up. Then pour in 3 cups of water, stir and cover the pan again. When the chicken is cooked, put in the potatoes and cook for another 20 minutes. Add in the tomatoes and remove from heat. Gravy should be thick by then. Serve with rice or bread.

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