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Bengali Chicken Curry

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Adjust Servings:
For margination
1/4 cup yogurt
1 tsp ginger
1 tbsp mustard oil
1 tbsp garlic — crushed
garam masala
2 (chopped) green chilies
1 tsp red chili powder
1 tsp lemon juice
1/2 tsp turmeric
salt according to the requirement
1/3 tsp roasted ground cumin
For preparing the curry
3 sliced onions
2 tbsp coriander leaves — chopped
2 tbsp mustard oil
1 bay leaf torn into smaller pieces
3 green cardamoms
3 peeled potatoes
2 finely green chilies —chopped
2 cloves
1/2 inch cinnamon
1 grated tomato
5 black peppercorns
2 dried red chilies
3½ cups hot water
salt to taste

Nutritional information

78 kcal
9 g
6 g
4 g
65 mg
10 mg

Bengali Chicken Curry

  • Non Veg
  • 1 hr 30 mins
  • Serves 4
  • Medium


  • For margination

  • For preparing the curry

How to make Bengali Chicken Curry

  • Marinate the chicken and add all the ingredients. Make a paste and add the chicken pieces to Mix it well. Store inside the refrigerator for 3-4 hours.
  • Heat the mustard oil and let it fume. Add the cinnamon, torn bay leaf, red chilies, green cardamom, garam masala, cloves, and black peppercorns. Allow the spices to blend well.
  • Slice the onions and add sugar and salt. Stir till golden brown. Add the tomatoes and stir well.
  • Add the marinated chicken and sauté for 5-6 minutes. Add the potatoes and stir for two more minutes.
  • Add water and let it boil. Cover and let the curry simmer. Add green chilies and coriander leaves once the chicken is prepared. Stir and turn off the flame. Serve the chicken curry hot.


This Bengali chicken curry recipe will help you make an authentic and traditional Bengali delight. In fact, it’s almost a ritual in Bengali homes to relish the chicken curry on Sunday afternoons when it is served with steamed rice. This amazing recipe will surely bring back nostalgic moments!

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