Chicken Curry Bengali With Potatoes

Name: Chicken Curry Bengali With Potatoes
Ingredients: 500 gm. chicken pieces, washed and drained well.; Marinade for chicken; 1 tsp. turmeric powder; 1 tsp. salt (enough for chicken pieces); 100 ml. yoghurt; 1 tsp. sugar; For potatoes; 250 gm. potatoes, peeled, washed and cut into large pieces; 1/4 tsp. turmeric; 1/2 tsp. salt; For curry; 2-3 tbsp. cooking oil; 1/2 tsp. cumin seeds; 1 inch stick of cinnamon; 2 small, green cardamoms; 1 bay leaves; 1 large onion sliced thinly; 1 inch piece of ginger, peeled and grated finely; 2-3 cloves garlic, peeled and grated finely; 1/2 tsp. chilli powder (to taste); 1 12/ tsp. cumin powder; 3-4 tomatoes, chopped into small pieces.

Murga Curry Bengali

Mamta Gupta

CurryEasyFree From TomatoIndianMainMeat

In Parts of India, potatoes were/are often added to a non-vegetarian curry, in order to make it go further. This was specially true in the previous century, when availability was less and people were less able to afford it.

It is an easy dish to make, once all ingredients are measured and ready. Serves 4

Ingredients

500 gm. chicken pieces, washed and drained well.
Marinade for chicken
1 tsp. turmeric powder
1 tsp. salt (enough for chicken pieces)
100 ml. yoghurt
1 tsp. sugar
For potatoes
250 gm. potatoes, peeled, washed and cut into large pieces
1/4 tsp. turmeric
1/2 tsp. salt
For curry
2-3 tbsp. cooking oil
1/2 tsp. cumin seeds
1 inch stick of cinnamon
2 small, green cardamoms
1 bay leaves
1 large onion sliced thinly
1 inch piece of ginger, peeled and grated finely
2-3 cloves garlic, peeled and grated finely
1/2 tsp. chilli powder (to taste)
1 12/ tsp. cumin powder
3-4 tomatoes, chopped into small pieces.

Instructions

Mix chicken and marinade ingredients and leave aside for an hour or longer.
Rub salt and turmeric into potato pieces.
Heat oil in a pan.
Fry potatoes until golden brown, take out and keep aside.
To the same hot oil, add cumin seeds, cinnamon stick, cardamoms and bay leaf.
Let the cumin splutter.
Add onions, ginger and garlic and fry until golden brown.
Add chicken, cumin powder, chilli powder and mix well.
Cover and simmer on low-medium fire, until liquid is evaporated.
Add 300?400 ml water and cook until chicken is 2/3rd done.
Add potatoes and cook for further 15-20 minutes, until potatoes are tender.
Add tomatoes, mix well and turn off the heat.
Serve hot with Boiled Rice, garnished with chopped coriander leaves.

Notes

Gravy should be thick and not watery. However, more water can be added if you want a thin gravy.
Tips for cooking with yoghurt:
Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.
Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.
Adding vinegar or lemon to yoghurt dish that needs cooking can sometimes cause curdling.