This homely, flavorful, and traditional Bangladeshi-style chicken curry is a comforting dish that brings the taste of home to your table. With tender chicken pieces cooked in a rich, spiced broth and the addition of potatoes, this dish is perfect for pairing with hot rice or roti. The optional yogurt adds a creamy touch, making it even more delightful. It's like hot chicken soup with some vegetables. We call it Chicken jhol (soup).
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Heat oil in a pan and fry the onion until brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add tomatoes and spices (turmeric, chili, cumin, coriander, salt) and fry.
Add chicken pieces, mix well with spices, cover, and fry for 10-15 minutes.
Cook on medium heat with yogurt and a little water until the chicken is soft.
Lightly fry the potatoes beforehand and add them to the curry.
Add water according to the desired broth consistency and cook for another 10 minutes.
Sprinkle garam masala and cover for 5 minutes before serving.
For a richer flavor, marinate the chicken with yogurt and spices for 30 minutes before cooking.
Adjust the chili powder according to your spice tolerance.
Use fresh tomatoes for a more authentic taste.
Fry the potatoes until golden before adding them to the curry for better texture.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor to the curry.
Is yogurt necessary for this recipe?
No, yogurt is optional. It adds a creamy texture, but you can skip it if you prefer.
What can I serve with this chicken curry?
This curry pairs well with hot rice, roti, or paratha.
Can I make this curry spicier?
Yes, you can increase the amount of red chili powder or add green chilies for extra heat.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
