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Chicken Curry Recipe

Chicken Curry is one of those delicious yet easy recipes. I suggest to pair it with a bowl of rice or naan. You can serve it with Parathas or Rotis as well.
Course dinner, lunch, Main Course
Cuisine Bengali, Indian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour


  • 300 grams Chicken
  • 2 medium sized Onions
  • 1 medium sized Tomato
  • 2 medium sized Potatoes
  • 1-2 Green Chillies
  • 2 tablespoon Ginger Garlic paste If ginger garlic paste is not available, simply chop the ginger and garlic as required into very thin pieces and use it.
  • Salt and Turmeric as required
  • 1 tablespoon Cumin powder (also known as Jeera powder)
  • 1-2 tablespoon Coriander powder (also known as Dhania powder)
  • 1/2 teaspoon Garam Masala powder
  • 1 tablespoon freshly chopped Coriander leaves (also known as Cilantro  or 'Dhone Pata' in Bengali)
  • 3-4 tablespoon Mustard Oil or Vegetable oil
  • 1 Bay leaf (Tej Patta) 
  • 1-2 Cloves (optional)
  • 1 tablespoon Lemon juice


How to male Chicken Curry - Step by Step Recipe

  • First of all, clean the chicken pieces very well in water.
  • Marinate the chicken with 1 tablespoon Mustard oil, Salt and Turmeric as required. Squeeze half a lemon juice in it. Mix the chicken pieces well with all the ingredients. Keep it aside for 30-40 minutes.
  • Meanwhile chop the Onions and tomatoes. Cube the potatoes as well. Here I have grind tomato and extracted tomato puree out of it.
  • After the marination phase is over, take a heavy pan or Kadhai. Keep the flame on low.
  • Heat oil in it. Add bay leaf and cloves in the oil. Stir it for a minute. These ingredients would add a nice aroma in chicken curry.
  • Now add the chopped onions and let it fry for 1-2 minute until the onions turn slightly brown.
  • Add the cubed potatoes. Saute it for 2-3 minutes. 
  • After that add the tomatoes, ginger garlic paste, salt and turmeric in the pan.
  • Mix all well and fry it for 2-3 minutes. 
  • Now add the marinated chicken pieces. Also add in some cumin and coriander powder.
  • Mix all of them very carefully so that all the chicken pieces are coated nicely with the masalas and other ingredients.
  • Cover the pan with a lid and let it cook on low flame for about 2-3 minutes.
  • Uncover the lid. Stir it gently. Cover the pan again.  Repeat the process until the chicken are well cooked and raw flavor of the masalas have gone. 
  • When the oil starts to get separate, check with a fork if the chicken pieces are cooked properly or not.
  • Now add a bowl of water. Cover the pan again. Let it boil.
  • When the water starts boiling, stir the ingredients of the Kadhai.
  • Keep stirring throughout the cooking process so that it does not get stick to the bottom.
  • Turn off the flame whenever the gravy is adjusted according to your preference. 
  • Garnish it with some freshly chopped Coriander leaves or Dhania Patta.