This is the lightest Bengali chicken curry ever: delicious, yet very easy to make.
Course: Main Course
Keyword: bengali cuisine, bengali recipe
Author: Purabi Naha
6Chicken legs (cut into two)without skin
3tspSalt (adjust according to taste)
1tspRed chilli powder
6Green chillies (slit)
4Medium-sized potatoes (peeled, halved and fried with little salt)
4Thinly sliced, medium-sized onions
Marinate the chicken for atleast 2 hours with curd, half the salt, half the turmeric powder, ginger paste, garlic paste and 2 tbsp mustard oil.
Heat the rest of the mustard oil till it is very hot. Add the bay leaf and the whole garam masala.
Put the sliced onions in this and saute for 10 minutes on a medium heat. Reduce the flame and add the rest of the salt, sugar and turmeric. Saute until the onion caramelises completely and becomes mushy.
Add the minced onions (onion paste) and cook further for about 5 min.
Add the marinated chicken, fried potatoes and the red chilli powder, along with the marinade.
Cook for almost 40 min on a medium flame, until the chicken looks well-browned and almost all the liquid has evaporated. Oil must start leaving the edges of the pan, which means that the process of Koshaano is well-done.
Add warm water and green chillies. Cover and bring this to a rolling boil on a slow flame.
Allow to boil for 10 min or until the potatoes are cooked through.