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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This homely, flavorful, and traditional Bangladeshi-style chicken curry is a comforting dish that brings the essence of Bangladeshi cuisine to your table. With tender chicken pieces, aromatic spices, and a rich broth, it's perfect for pairing with hot rice or roti. The addition of potatoes and optional yogurt adds depth to the flavor, making it a family favorite.
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Heat oil in a pan and fry the onions until they turn brown.
Add ginger-garlic paste and cook until the raw smell disappears.
Add crushed tomatoes and spices (turmeric, chili, cumin, coriander, salt) and fry well.
Add chicken pieces, mix well with the spices, cover, and cook for 10-15 minutes.
Add yogurt and a little water, then cook on medium heat until the chicken becomes tender.
Lightly fry the chopped potatoes and add them to the curry.
Add water as needed for the broth and cook for another 10 minutes.
Sprinkle garam masala on top, cover, and let it rest for 5 minutes before serving.
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For a richer flavor, use bone-in chicken pieces.
Adjust the amount of water based on how thick or thin you prefer the broth.
You can skip the yogurt if you prefer a lighter curry.
Frying the potatoes beforehand enhances their flavor and texture in the curry.
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 creaminess and a slight tang, but the curry will still taste great without it.
Can I make this curry spicier?
Yes, you can increase the amount of red chili powder or add green chilies for extra heat.
What can I serve with this chicken curry?
This curry pairs wonderfully with steamed rice, roti, or paratha.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
