Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
750 gm chicken cut into pieces; 3 big-sized potatoes cut into half each; 2 medium-sized onions chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 medium-sized tomato roughly chopped; 2 tbsp yogurt; 4-5 green chilies; 1 tsp ghee (clarified butter); 1 tbsp mustard oil.


  • 2 inch sized cinnamon stick
  • 3 green cardamoms
  • 4 cloves
  • 2 bay leaves
  • 1 tsp cumin powder/paste
  • ½ tsp chili powder
  • ½ tsp kashmiri red chili powder
  • ½ tsp bengali garam masala powder (cardamom, cinnamon and clove)
  • 11/2 tsp turmeric powder
  • Salt to taste
  • sugar to taste.

  1. Marinate the chicken with 2 tbsp yogurt, 1/2 tsp turmeric powder, ½ tsp chili powder,  ½ tsp salt,  ½ tsp cumin powder/paste and 1 tbsp mustard oil. Keep aside.
  2. Heat oil in a pan. Fry the potato pieces on medium heat till golden brown. Reduce the heat and take the potatoes out of the pan.
  3. Temper the same oil with bay leaves and whole garam masala (cardamom, cinnamon and clove).
  4. When the aroma of the spices comes out, add the onion along with ½ tsp salt and ½ tsp sugar. Fry on medium heat til the onion becomes translucent.
  5. Add ginger and garlic paste one by one and fry for 3 minutes on medium heat.
  6. Now add the chicken and mix well.
  7. Add the fried potatoes.
  8. Add tomato pieces and green chilies. Stir well.
  9. Add salt, turmeric powder, sugar, cumin paste/powder one by one and mix well. Cook on medium heat for at least 10 minutes.
  10. Add kashmiri red chilli powder and stir well.
  11. Add some warm water according to your desire and put a lid on it.
  12. Allow it to cook in medium flame until the potatoes and chicken are tender.
  13. Open the lid, add ghee (clarified butter) and garam masala powder.
  14. Adjust salt an sugar. Give it a final stir.
  15. Turn off the heat and serve with plain rice.

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