धमाकेदार तीखा Chicken Curry | Bengali Chicken Curry | Indian Chicken Curry Beginners Recipe

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#chickencurryrecipe #bengalichickencurry #chickenrecipe #easychickenrecipe #villagechickenrecipe

Today’s recipe: धमाकेदार तीखा Chicken Curry | Bengali Chicken Curry | Indian Chicken Curry Beginners Recipe

Hello friends today i am gonna prepare very tasty & simple Bengali style chicken curry… try this & if you like it please Like..Share..Subscribe..Comment…

Ingredients:

Chicken -1kg
Potato – 2
Onion – 5
Tomato – 2
Ginger garlic paste – 5 tbsp
green chilli – 3-4
coriander leaves
Turmeric powder – 2tsp
Red chilli powder – 2-3 tsp
Salt to taste
Black pepper powder – 3/4 tsp
Cumin powder – 1tsp
Coriander powder – 1.5 tssp
Chicken masala -2 tsp
Mustard oil 6-7 tbsp
Cumin seeds -1 tsp
Dry red chilli -1
Bay leaf – 1
Star anise -1
Green cardamom -2
Clove – 6-7
Cinnamon stick
Red chilli paste – 1tbsp
Water
Ghee – 1tbsp

Method :

Marinade the chicken with turmeric powder ,salt, red chili powder& mustard oil(rest for 2 hours)

Marinade the potato with little salt & turmeric powder

Heat a pan add 5tbsp mustard oil & let heat, add marinated potato & fry till golden brown , take potatoes out from oil now add whole spices into the oil & fry for few seconds, now add chopped onion & fry till golden brown,now add ginger garlic paste & fry for 2 min, add turmeric powder & red chili powder & fry for 1 min, now add little water & mix well, add cumin powder,coriander powder, chicken masala mix well, add red chili paste & chopped tomatoes , add salt to taste & mix well cover the pan & cook for 3-4 min, after 4 min stir it & fry it for another 2 min, now add chicken & fried potatoes mix well & fry for 6-7 min, after 7 min add water for gravy ,garam masala, black pepper powder,green chili, ghee & coriander leaves mix well & cover the pan & cook for 10 min on low flame, after 10 min turn off the flame garnish with coriander leaves & serve hot with roti/rice etc…

Keep supporting:)
Enjoy cooking!!

Very easy & delicious Bengali chicken curry…..

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