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Dried Red Chilli Chicken Curry Bengali Style

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Bengali's are foodies. But there are times when even foodies like us don't want to get too much into the time consuming Bengali style cooking.. The cooking is like a virtue to all Bengali's through out the world though!! So, here is a recipe of chicken which simple..easy to cook.. can be done with bits and pieces of spices of your kitchen.. so..happy and lazy cooking to you all!!

Bengali's are foodies. But there are times when even foodies like us don't want to get too much into the time consuming Bengali style cooking.. The cooking is like a virtue to all Bengali's through out the world though!! So, here is a recipe of chicken which simple..easy to cook.. can be done with bits and pieces of spices of your kitchen.. so..happy and lazy cooking to you all!!

Ingredients

Serves: 4

Metric Cups
  • 400 grams chicken breasts or thighs (preferably skinless)
  • 100 grams beaten curd
  • 4 whole cloves
  • 50 grams salted butter (melted)
  • 1 pinch of cane sugar
  • 1 tablespoon salt (to taste)
  • 6 tablespoons mustard oil
  • 14⅛ ounces chicken breasts or thighs (preferably skinless)
  • 3½ ounces beaten curd
  • 4 whole cloves
  • 1¾ ounces salted butter (melted)
  • 1 pinch of cane sugar
  • 1 tablespoon salt (to taste)
  • 6 tablespoons mustard oil

Method

Dried Red Chilli Chicken Curry Bengali Style is a community recipe submitted by PARNA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make some cuts in the chicken pieces so that the marinade enters into the meat well.
  • Mix 70% of beaten curd, all dried red chilli powder and 4 tablespoons of mustard oil and marinate those chicken pieces with this. Do not add salt. Leave it for 20 mins.
  • Heat the pan well and melt the butter. Add pinches of cane sugar to it and stir well. It will yield a beautiful colour to your chicken.
  • When the sugar has melted, add rest of the curd and you'll see it coagulating readily. Scramble the curd with spatula well until it becomes a thick granulated paste. It will give a different texture to your curry.
  • Add the cloves and stir well until you get a beautiful fragrance.
  • Add the chicken and cook well by stirring. Otherwise the curd will get burnt. Don't add water.
  • Cook and stir the chicken untill you see the oil gets separated from the spices.
  • Add the rest of the mustard oil. Add salt.
  • Cover the chicken with a lid and let the chicken boil for another 10 mins. Add a very little amount of warm water, if needed.
  • When the chicken is ready, open the lid. Check if the spices are separated from the oil. Stir well and S-E-R-V-E I-T H-O-T!!
  • It goes well with refined wheat flour flatbreads and a salad with beaten curd, cucumber, onions with sprinkles of salt and black pepper. They are a match-made-in-heaven!!

  • Make some cuts in the chicken pieces so that the marinade enters into the meat well.
  • Mix 70% of beaten curd, all dried red chilli powder and 4 tablespoons of mustard oil and marinate those chicken pieces with this. Do not add salt. Leave it for 20 mins.
  • Heat the pan well and melt the butter. Add pinches of cane sugar to it and stir well. It will yield a beautiful colour to your chicken.
  • When the sugar has melted, add rest of the curd and you'll see it coagulating readily. Scramble the curd with spatula well until it becomes a thick granulated paste. It will give a different texture to your curry.
  • Add the cloves and stir well until you get a beautiful fragrance.
  • Add the chicken and cook well by stirring. Otherwise the curd will get burnt. Don't add water.
  • Cook and stir the chicken untill you see the oil gets separated from the spices.
  • Add the rest of the mustard oil. Add salt.
  • Cover the chicken with a lid and let the chicken boil for another 10 mins. Add a very little amount of warm water, if needed.
  • When the chicken is ready, open the lid. Check if the spices are separated from the oil. Stir well and S-E-R-V-E I-T H-O-T!!
  • It goes well with refined wheat flour flatbreads and a salad with beaten curd, cucumber, onions with sprinkles of salt and black pepper. They are a match-made-in-heaven!!

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