Spiced Mustard Chicken with Potatoes — Bengali Chicken Curry
A Bengali home-style chicken curry with potato wedges in a deeply spiced mustard-oil and onion gravy, finished with garam masala and ghee.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Cut potatoes into 1-inch wedges. Puree onions to smooth paste. Whisk yogurt smooth. Lightly crush cardamom pods. Measure all spices and pastes.
Fry
Heat 2 tbsp mustard oil in heavy saucepan over medium-high until smoking. Lower to medium, add potato wedges, fry 5 minutes turning, until edges golden and half-cooked. Remove and set aside. Add chicken, sear 3–4 minutes per side over medium-high until skin deeply golden. Remove.
Bloom
Add remaining 3 tbsp mustard oil and ghee over medium heat. Add bay leaves, cardamom, cinnamon, cloves, sizzle 30 seconds. Add onion paste, cook 8 minutes stirring constantly until deep golden. Add ginger and garlic pastes, cook 1 minute until raw smell fades.
Build
Add chilli powder, coriander, cumin, remaining turmeric, sugar, salt, and splash of water; stir 30 seconds to bloom spices. Reduce to low, add yogurt one tablespoon at a time, stirring 2 minutes to prevent splitting.
Simmer
Return chicken with juices, add 500ml (2 cups) hot water, stir, cover, simmer on low 13 minutes. Uncover, add half-cooked potatoes, cover, simmer 7 minutes until chicken reaches 165°F and potatoes are fork-tender. Stir in garam masala off heat, rest 2 minutes covered.
Plate
Garnish with fresh coriander and serve immediately with steamed basmati rice, luchi, brinjal pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.