Nazaha's Bengali Chicken Curry

close up view of bengali chicken curry in a pot.

5 from 7 votes

Nazaha's Bengali Chicken Curry

This Bengali chicken curry is an easy, 35-minute stovetop curry recipe made with chicken pieces, garam masala powder, diced onion, ginger paste, garlic paste, whole spices, ground spices, and tomato paste.

Servings: people

Ingredients

Main Ingredients

2 lbs bone-in chicken thighs remove the skin, see note 1
1 lb boneless chicken breast or chicken tenders see note 1
2 cups diced onions
1½ cups water

Curry Spices

8 cloves minced garlic mince fresh or use garlic paste
2 tablespoon ginger paste use frozen or bottled
4 teaspoon ground garam masala
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric powder
2 tablespoon tomato paste optional
2 bay leaves
3 cardamom pods
2 whole cloves
2 small cassia barks substitute a small piece of cinnamon stick
salt to taste

US Customary - Metric

Instructions

Prepare the chicken. Remove the skin from the bone-in chicken thighs using kitchen shears or a sharp knife. Cut around the bone and into small pieces about 1.5" (4 cm) in size. Keep the chicken bone. You will use it to add flavor.
Dice the onion. Mince the garlic (if using fresh garlic). Measure out the spices. This makes things easier as you cook.
In a large pot on medium-high heat, fry the diced onions and minced garlic in oil (or ghee). Once the onions soften, add the ground spices (garam masala, turmeric, coriander, and cumin), whole spices (cassia bark, cardamom pods, cloves), bay leaves, and salt. Cook for a few minutes.
Add the chicken pieces (including the chicken bone) and tomato paste. Cook for 10 to 12 minutes until the chicken juices come out. Add water. Simmer on low for about 10 minutes.
Serve with steamed rice. Garnish with chopped cilantro and fresh chilis.

Notes

This recipe mixes bone-in thigh meat and boneless chicken white meat. However, you can make this recipe with white meat or dark meat. I prefer a combination because the bone adds flavor to the curry, and I like chicken white meat.
Nutrition facts don't include rice.
Store this Bengali chicken recipe in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove.

Nutrition