Bengali Chicken Curry.
Nowdays, you should can produce Bengali Chicken Curry using 16 ingredients and 9 steps. Here is how the way you prepare it.
Ingredients of Bengali Chicken Curry
- It’s 1 kg of chicken breasts.
- Prepare 2 of onion, pureed.
- It’s 1/2 kg of potatoes, parboiled, peeled.
- It’s 2 cup of tomato paste.
- You need 1 tbsp of garam masala.
- It’s 1 tbsp of ginger garlic paste.
- Prepare 3 clove of garlic.
- You need 1 tsp of cumin seeds.
- It’s 3 of dry red chilli.
- You need 200 grams of mustard oil.
- It’s 1 tbsp of red chilli powder.
- Prepare 1 tbsp of turmeric powder.
- Prepare 1 bunch of fresh coriander leaves.
- Prepare 2 of bay leaf.
- Prepare 1 of salt.
- You need 1 dash of sugar.
Bengali Chicken Curry step by step
- First marinate the chicken breast pieces with salt and turmeric powder. Close the container and store in freezer for 1 hour..
- Parboil the potatoes and peel them. Then cut them into halves..
- In a separate bowl, add the onion puree, ginger garlic paste and tomato paste one after another. Now add cumin powder and red chilli powder. Mix well and keep aside, lidded. This is the masala of the curry..
- Bring the oil to boil and fry the potatoes from step 2 till they just turn golden. Remove and place on paper towels. Maintain temperature of the oil..
- To the hot oil, add the garlic cloves. Take care as to not burn them. Lightly toast cumin seeds, dry red chillies, bay leaves and sugar till oil turns red and fragrant..
- Add the masala from step 3 and keep frying till oil leaves the mixture and appears on the edges. This is a sure shot sign of the fact that the masala has been cooked..
- Add 2 cups of water and add the marinated chicken breasts. Bring it to boil and close the lid..
- After 5 minutes, open the lid off the vessel and add the fried potatoes. Close the lid and boil for another 10 minutes, preferably in a pressure cooker..
- Finally sprinkle garam masala and chopped coriander leaves. Your chicken curry is ready!! Nom. Nom..