This Bengali Chicken Curry Recipe is packed with rich flavors from onions, garlic, tomatoes, and a blend of warm spices. A cozy, hearty meal!
There are some meals that instantly take you back in time. For me, Bengali Chicken Curry is one of those dishes. Growing up, this was the meal that could fix anything—a bad day, a cold, or even just a craving for something warm and comforting.
I still remember coming home from school to the smell of onions and garlic sizzling in oil, the air thick with the deep, earthy scent of cumin and turmeric. My mom would be in the kitchen, stirring the curry with one hand and shooing me away with the other, telling me to wait just a little longer. Of course, waiting was impossible. I’d sneak a potato cube from the pot when she wasn’t looking, knowing full well it was still too hot. That first bite always burned my tongue, but it was worth it.
This is the kind of recipe that feels like home. It’s simple, fuss-free, and so packed with flavor that every bite makes you want just one more. Whether you’re making this for a family meal or just because you need a little comfort in your day, this Bengali Chicken Curry will never let you down.
Why You’ll Love This Bengali Chicken Curry Recipe?
Let’s be real—there are about a thousand different chicken curry recipes out there. So why should you make this one?
- It’s the real deal – This is an authentic Bengali-style curry, just like the ones made in kitchens across Kolkata.
- It’s deeply flavorful – The slow-cooked onions, tomatoes, and spices create a rich, complex sauce that clings to every bite.
- Potatoes! – If you know, you know. Bengali curries are famous for their soft, flavor-packed potatoes.
- It’s easy to make – No fancy ingredients, no complicated techniques—just good, honest cooking.
- It gets better the next day – Like most curries, this one tastes even better after the flavors have had time to settle. Perfect for meal prep!
Ingredient Notes:
Before we jump into the recipe, let’s talk ingredients. Each one plays a key role in making this curry bold, rich, and downright irresistible.
- Olive Oil – Used for sautéing. If you want to go traditional, use mustard oil for an extra layer of flavor.
- Onions – The heart of this dish. Cook them until they’re soft and golden brown for the best flavor.
- Ginger-Garlic Paste – Adds a deep, savory base. You can make your own by blending fresh ginger and garlic together!
- Tomatoes – Give the curry a little tang and help create that rich, thick sauce.
- Spices (Cayenne, Curry Powder, Garam Masala, Turmeric, Cumin) – This spice mix brings the heat, the warmth, and the depth.
- Chicken – Boneless is fine, but bone-in adds more flavor to the gravy.
- Potatoes – A must-have. They absorb all the deliciousness of the curry sauce.
- Cilantro – The final touch for freshness and a pop of color.
How To Make Bengali Chicken Curry?
Step 1: Sauté the Aromatics
Heat olive oil in a large pan over medium-high heat. Toss in the diced onions and stir until they start turning golden brown—about 5 minutes. This is where the magic starts!
Next, add the ginger-garlic paste. Let it cook for another 5 minutes, stirring often. You want that raw garlic taste to disappear and the mix to turn deeply fragrant.
Step 2: Build the Flavor Base
Lower the heat to medium and stir in the diced tomatoes. Cook them for 5-10 minutes, until they break down and get jammy. You’ll know it’s ready when the oil starts separating from the tomatoes.
Now, add all your spices—cayenne, curry powder, garam masala, turmeric, and cumin. Stir well and cook for 5 minutes so the spices can wake up and get toasty.
Step 3: Cook the Chicken and Potatoes
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Add the chicken pieces and chopped potatoes to the pan, making sure they’re fully coated in that beautiful spice mixture.
Lower the heat, cover the pot, and let it simmer for about 20 minutes. Stir occasionally so nothing sticks. The chicken will soak up all the flavors, and the potatoes will get perfectly tender.
Step 4: Bring It All Together
Sprinkle fresh cilantro over the curry and let it simmer for another 10 minutes. The longer it sits, the richer the flavors become.
Serve hot with steamed rice, naan, or roti and dig in!
Storage Options:
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Freeze – This curry freezes well! Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat – Warm it on the stovetop over low heat, adding a splash of water if needed.
Variations and Substitutions:
Want to make this curry your own? Here are some ideas:
- Make it spicier – Add more cayenne or even a chopped green chili.
- Use bone-in chicken – More flavor, juicier meat!
- Swap the potatoes – Try sweet potatoes or carrots for a different twist.
- Make it creamy – Stir in a little coconut milk for a richer, slightly sweeter curry.
What to Serve with Bengali Chicken Curry?
This dish is delicious on its own, but here are some perfect pairings:
- Steamed Basmati Rice – Classic, simple, and perfect for soaking up the gravy.
- Naan or Roti – Great for scooping up every last bit.
- Raita (Yogurt Sauce) – Helps balance the spice with a cool, creamy contrast.
- Mango Chutney – A little sweetness to cut through the heat.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Yes! Thighs are actually better because they stay juicier.
How can I make this curry milder?
Cut back on the cayenne and add a splash of coconut milk for a creamy, mild version.
Can I make this in an Instant Pot?
Absolutely! Sauté the onions and spices, then add the chicken and potatoes. Cook on high pressure for 10 minutes, then release the steam naturally.
If you’re looking for a comforting, flavorful, and easy-to-make chicken curry, this Bengali Chicken Curry Recipe is the answer. It’s rich, aromatic, and so satisfying.
So, what do you think? Are you making this tonight? Let me know in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
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Bengali Chicken Curry Recipe
Ingredients
- 2 tablespoons olive oil or mustard oil for an authentic touch
- 2 large onions finely diced
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes finely diced
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 boneless skinless chicken breasts, cut into bite-sized pieces (or bone-in for enhanced flavor)
- 2 large red-skinned potatoes chopped into cubes
- ½ cup fresh cilantro chopped (for garnish)
- Salt to taste
Instructions
Prepare the Aromatics
- In a large skillet or heavy-bottomed pan, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onions and sauté for approximately 5 minutes, or until they become soft and translucent.
- Next, incorporate the ginger-garlic paste, stirring continuously for another 5 minutes until the raw aroma dissipates and the mixture turns golden.
Build the Spice Base
- Reduce the heat to medium and add the diced tomatoes to the pan. Stir occasionally, allowing them to soften and break down over the course of 5-10 minutes, forming a thick, pulpy base.
- Once the tomatoes have cooked down, introduce the cayenne pepper, curry powder, garam masala, turmeric, and cumin to the mixture. Stir thoroughly, ensuring the spices evenly coat the aromatics. Allow the spices to cook for an additional 5 minutes, stirring frequently to enhance their depth of flavor.
Cook the Chicken and Potatoes
- Add the chicken pieces and chopped potatoes to the skillet. Stir well to ensure they are fully coated with the spice-infused base.
- Lower the heat, cover the pan, and allow the mixture to simmer for approximately 20 minutes, stirring occasionally to prevent sticking. This process allows the chicken to absorb the flavors and the potatoes to become tender.
Final Simmer and Garnish
- Once the chicken is cooked through and the potatoes are fork-tender, sprinkle chopped fresh cilantro over the curry. Let the dish simmer uncovered for an additional 10 minutes, allowing the flavors to meld further.
- Serve hot with steamed basmati rice, naan, or roti.
Notes
- Verify that your curry powder and garam masala are certified gluten-free, as some spice blends may contain additives.
- If using store-bought broth instead of water, check that it is gluten-free.
- Serve with gluten-free naan, rice, or millet roti as an alternative to traditional wheat-based bread.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
