Bengali (Eastern Indian) · dinner
Bengali Chicken Curry A fragrant, medium-thick Bengali chicken and potato curry built on panch phoran, caramelized onions, garlic, ginger and warm spices. Simmered until the chicken is tender and the gravy clings to the rice.
total 1 hr 10 min
prep 20 min
cook 50 min
servings 4 Keep this recipe Add a copy of Bengali Chicken Curry to your Saucepan library.
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Back to 4 servings 2 lb bone-in chicken thighs, skin removed, cut into 1.5-inch pieces; keep the bone 1 tsp panch phoran, Bengali five-spice blend 0.5 tsp brown mustard seeds 3 tbsp neutral oil, or half neutral and half mustard oil 2 bay leaves 2 green cardamom pods 2 small cinnamon sticks, cassia bark is fine 2 dried red chilies, optional 2 large onions, thinly sliced 1 tbsp garlic-ginger paste 2 tsp ground coriander 1 tsp ground cumin 1 tsp Kashmiri chili powder, mild, mainly for color; add cayenne for heat 1 tsp turmeric 1 tsp garam masala 1 large tomato, diced 12 oz potatoes, cut into 1-inch pieces 1 cup chicken stock, water works too 1 tsp kosher salt, adjust to taste; fine table salt is saltier by weight fresh cilantro, chopped, for garnish
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1 Step 1: Cut the potatoes into 1-inch pieces and boil them in well-salted water until a fork slides in easily; drain and set aside.2 Step 2: Mix the panch phoran, mustard seeds, cardamom and cinnamon in one small bowl, and the ground coriander, cumin, chili powder, turmeric, garam masala and salt in another.3 Step 3: Heat the oil in a heavy pot over medium-low heat. Add the sliced onions and cook, stirring now and then, for 15 to 20 minutes until they break down and turn light brown.4 Step 4: Push the onions to the side and add the whole spices, bay leaves and dried chilies, stirring for 30 to 45 seconds. Add the ground spice mix and stir for about a minute, adding a spoonful of oil if it looks dry and taking care not to burn it.5 Step 5: Add the garlic-ginger paste and cook, stirring often, for about 3 minutes until it stops sputtering.6 Step 6: Add the diced tomato and cook, stirring occasionally, for 5 to 7 minutes until it breaks down into the sauce and the oil begins to separate.7 Step 7: Add the chicken pieces and stir to coat them in the masala. Cook for about 10 minutes until the chicken releases its juices and forms a thick gravy.8 Step 8: Add the stock and the boiled potatoes. Cover and simmer over low to medium-low heat for 15 to 20 minutes, until the potatoes soften and the chicken is nearly tender.9 Step 9: Simmer uncovered for a final 10 to 15 minutes until the chicken is cooked through, the juices run clear, and no pink remains at the bone, reaching an internal temperature of 165°F (74°C). Adjust salt, and add a little more stock rather than water if the gravy is too thick.10 Step 10: Garnish with chopped cilantro and serve hot with steamed basmati rice or Indian flatbread.getsaucepan.com/r/208f0143-77fa-5c58-a2d0-6a7e7b36132d
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