December 15, 2012

Bengali chicken curry


1.1 Whole cut up chicken
2.Onion 2 large chopped
3.Ginger garlic paste 2 tablespoons
4.1 large tomato chopped.
5.Yogurt 1/2 cup
6.Turmeric 1 teaspoon
7.Red chili powder 1 teaspoon
8.Salt to taste
9.Garam masala powder 1/2 teaspoon
10.2 bay leaves
11.Mustard oil 1/2 cup
12. 1 large bay leaf, 4 cloves, 3-4 green cardamom pods, 1 cinnamon stick


Clean the chicken and keep on a large strainer for 30mins.After 30 minutes take a large bowl and mix yogurt, ginger garlic paste, turmeric & red chili powder and then add the chicken to the mixture and keep it for 2hrs.
After 2 hours Heat the oil in a large wok and add 1 large bay leaf, 4 cloves, 3-4 green cardamom pods, 1 cinnamon stick and fry till nice fragrance come from the whole garam masalas. Now add onions and some salt & sugar to it cover the onion to make soft. When the onion becomes soft open the lid and fry the onion on high till the onion becomes golden brown.
Now add the marinated chicken and chopped tomato and lower the flame and cover with lid to cook the chicken till soft and tender. After 15-20 minutes open the lid and check the meat is cooked or not . If the chicken if cooked then higher the flame and fry the chicken till oil separates from masala.
Then add 2 cups of warm water to it and cook it for 15mins.After the gravy thickens serve it in a bowl and sprinkle some garam masala on it. Now your Bengali style chicken curry is ready to serve. Serve it with Bengali Ghee bhat or plain rice.

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