Every Bengali family has their own style of making this chicken curry and at my home it used to be cooked most of the Sundays by my dad. He claimed that it is his best produced dish till date. As children we definitely looked forward to Sunday for the special Sunday Chicken Curry by my father (Baba as I call him in Bengali).
Over years things changed, I moved out of my home but the habit of having this Sunday Chicken curry kind of stayed. I try and cook this curry atleast 1 Sunday of the month and is kind of now a new tradition at my home and I am glad my husband loves it too. So yaay Baba, your recipe is loved by your son-in-law too!
The stark difference in cooking this Sunday Chicken Curry – bengali style vs the rest of the country is the use of mustard oil and potatoes. It is a rare oil not used commonly in most cuisines of the world but finds its place in Bengali cooking. Incase you can’t get your hands on to this, you can always used Sunflower or even olive oil to make this curry.
Sunday Chicken Curry
Add the chicken to a big bowl and use half of turmeric, cumin, coriander and red chilli powder and mix the chicken using your hands. Also add some salt and lime juice. Let it marinate for 3-4 hours. The more the better. (You can even marinate it overnight in the refrigerator with a lid on)
Peel the potatoes and cut it into quarters or halves. Cut the onion into slices. You can take half of the sliced onion and blend it to a smooth mixture with the ginger and garlic.
In a heavy sauce pan, add the oil. When the oil is hot enough, add the chopped potatoes . Sprinkle some salt and turmeric powder on the potatoes while they are frying. Keep it in the pan till it turns slight brown on all sides. Remove it from the pan and keep it in a seperate bowl.
In the same pan, add the green cardamom, cloves, bay leaves and cinnamon stick. Allow them to sizzle for a few seconds before adding the onion and ginger garlic paste. You can add a pinch of sugar and caramelize it at this stage. Cook it for 3-4 mins before adding the sliced onion. Add salt, turmeric powder and cook till the onion is golden brown. This should take 5 mins.
Add the marinated chicken and stir everything well. Add the remaining ground spices (red chilli, cumin and coriander) and cook everything on a medium flame for 5 mins. Then add the fried potatoes, green chillies and 1 cup of water and cook for 15 mins or till the chicken is tender.
Add the Bengali garam masala and check the seasoning at this stage. Mix everything well and cook for another 2 minutes. Serve it with lime wedges on the side and garnish it with fresh coriander leaves.
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