This delectable recipe combines tender chicken thighs with the tangy sweetness of tomatoes and a medley of spices, resulting in a rich and satisfying curry. Feel free to also replace the tomatoes (or keep em!) with potatoes! Whether you’re a fan of Bengali cuisine or simply love exploring new flavors, this tomato chicken curry is sure to become a favorite in your recipe collection. Let’s dive into the ingredients and step-by-step instructions to create this mouthwatering dish!
Bengali Tomato Chicken Curry – A Flavorful Delight:
Ingredients:
6 chicken thighs, halved
1 shallot, sliced
3 vine tomatoes, halved
1 potato, cut into cubes
6 Thai green chilis, halved
1 tbsp garlic and ginger paste
1/3 cup of water + 2 cups of water
1 tsp garam masala powder
1 tbsp fried onions
1 sprig of cilantro
Salt and pepper to taste
Whole Spices:
5 green cardamom pods, crushed
1 cinnamon stick
4 bay leaves
6 cloves
Powder Spices:
1 tsp turmeric powder
1 tsp cumin powder
3 tsp Kashmiri chili powder
Instructions:
In a small bowl, combine the crushed green cardamom, cinnamon stick, bay leaves, and cloves. Set aside.
Heat some oil in a medium pot over medium heat. Once the oil is hot, add the sliced shallots and fry for about a minute until they turn translucent.
Add the prepared whole spices to the pot with the shallots and fry for another minute, allowing their flavors to infuse the oil.
Incorporate the garlic and ginger paste into the pot and fry for 1 minute, stirring continuously to prevent burning.
Pour 1/3 cup of water into the pot, then add the turmeric powder, cumin powder, and Kashmiri chili powder. Stir well and cook for about 1 minute to release the fragrance of the spices.
Add the halved chicken thighs to the pot, ensuring they are evenly coated with the sauce. Cook for approximately 3 minutes to partially cook the chicken and allow it to absorb the flavors.
Add in the halved vine tomatoes, potatoes (optional) to the pot and cook with the lid on for about 10 minutes. This will soften the tomatoes and enhance their tangy sweetness in the curry.
Pour in 2 cups of water, ensuring it is slightly lower than the level of the chicken. Add the halved Thai green chilis and sprinkle in the garam masala powder for a final burst of aromatic flavors.
Mix in the fried onions, then continue to cook the curry covered for another 10 minutes or until the chicken is fully cooked. This allows the chicken to become tender and absorb the vibrant spices.
Garnish the Bengali Tomato Chicken Curry with fresh cilantro leaves, adding a touch of freshness and visual appeal. Serve hot with steamed rice or warm rotis.
Bengali Tomato Chicken Curry is a celebration of flavors and spices that defines the rich culinary heritage of Bengal. With its tangy tomatoes, succulent chicken, and aromatic spices, this dish offers a delightful experience for your taste buds. Whether you’re a fan of Bengali cuisine or simply love exploring new flavors, this recipe is a must-try. Give it a go and let us know in the comments how it went!
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