Bengali chicken curry

Step 1

Wash the chicken pieces and marinate it with curd, chopped tomato, half of the ginger-garlic paste, green chili paste, salt, 1 tsp red chili powder and 2 tbsp mustard oil.

Slice the onions in half moon shape and keep aside.

Peel and cut the potatoes in half and smear with little salt and turmeric.

Heat the rest of the oil and fry the potato pieces till golden. Drain and keep aside.

In the same oil add the cloves. Cinnamon and black pepper. Once they splutter add the chopped onion. Fry this on low till they change colour to a light brown.

Add ½ tsp sugar, rest of the ginger-garlic paste and sauté for another minute.

Pour the marinated chicken, salt, turmeric and red chili powder. Now comes the lengthy part of Kashano or browning the meat on low heat. And this process is like stir and cover and again follow the same. This will take almost 15-20 minutes till you see the oils are separating at the sides and the meat pieces are becoming dry. Check by poking your spatula in a big chunky piece of meat. If it easily goes through that means you are good to go for the next stage.

Once you see the meat pieces are 75% cooked add two cups or more (depends on what texture you need, if you want it runny add more water. 2 cups are enough to give an end result with thick gravy) of warm water and the potato pieces. (Maa says never add cold water to any non vegetarian curries, not only the taste deteriorates but also the meat will come off from the bones).

Mix thoroughly and check the seasoning. Cover and let it simmer till the meat pieces are cooked.

Sprinkle some garam masala on top and serve piping hot with warm rice and salad.

Your delectable Sunday lunch is ready.