If you are a fan of Bengali cuisine, then you must try this chicken aloo curry recipe. This curry is a delicious and easy recipe which is prepared with potato and spices. It can be served as side dish for lunch or dinner meals on special occasions like birthday parties, kitty partis or family get together. It is a perfect combination with steamed rice or hot roti. So, try this recipe and enjoy with your family and friends. Enjoy!
Cuisine – Bengali
Course – Side Dish
Preparation Time – 25 min
Cook Time – 45 min
Total Time – 1 hr 10 min
Servings – 2
Calories – 136 Cal for 1 Katori
Ingredients: -
Chicken 500 grams
Potato 1 medium size (cut into halves)
Onion 1 big (finely sliced)
Ginger 1 inch (for paste)
Garlic 10 regular cloves (for paste)
Dry red chilies 7 (for paste)
Tomato 1 medium (chopped)
Mustard oil 5 tbsp
Bay leaf 2
Cinnamon 1 inch
Cardamom 2
Cloves 3
Black pepper 6
Salt as needed
Turmeric powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Red chili powder 1 tsp
Garam masala powder 1 tsp
Water 6 cups
Preparations: -
At first, marinate with 1 tsp salt and ½ tsp turmeric powder. Keep it aside for 15 min. Now make a smooth paste with garlic, ginger, dry red chili and little water. Keep it aside.
Then heat 1 tbsp oil in a deep pan, add little turmeric powder and fry potato pieces until it turns golden colour. Then add more 4 tbsp oil and add bay leaf, cinnamon, cardamom, cloves, black pepper. When the spice masala splutters, add chopped onion and fry until it turns brown colour. Then add ginger-garlic-dry red chili paste and fry for 2 min. Now add salt and mix well. Then add turmeric powder, cumin powder, coriander powder and red chili powder. Cook for another 2 min. Then add chopped tomato and cook until it becomes tender. When masala separates from the oil, add chicken pieces and mix well with the masala. Fry chicken on the medium flame until chicken pieces will coat with the masala. When chicken becomes dry, add 6 cups warm water. Cook on the high flame until the gravy turns thick. Then adjust salt and add garam masala powder. Cover the pan again and cook on the low flame for another 2 min.
Now chicken curry is ready to serve and serve with hot rice or plain tawa roti of your choice. Enjoy!
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