Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
750 gm cut into desired sized pieces; 2 medium-sized onions finely chopped; 2 inch sized (length: 2 inches, width: 1 inch) ginger chopped; 8 fat garlic cloves finely chopped; 6 green chilies cut into half (lengthwise) each; 6 dry red chilies; Mustard oil for cooking.

  • 1 tsp turmeric powder
  • Salt to taste.

  • Steps:
    1. Make a paste of the dry chilies. Keep aside.
    2. Marinate the chicken with chopped onion, chopped ginger, chopped garlic, green chilies (take 4 pieces for this part), mustard oil (4 tbsp), turmeric powder, salt and dry chili paste. Leave it for at least 30 minutes.[2 hours of marination will be the best]
    3. Transfer the chicken to a pan and place it on the oven.
    4. Turn on the heat and cook it in low flame with the lid on.
    5. Open the lid after every 5 minutes and check if the curry sticks on the bottom of the pan. Add water (according to your desire) and/or stir it, if necessary.
    6. Cook the chicken on low flame until it is tender.
    7. Add some more mustard oil along with 2 green chilies (make a slit on each).
    8. Turn off the heat and rest it for 5 minutes with the lid on it.
    9. Serve hot with plain rice.


    • Don't add tomato and sugar.
    • Don't make the gravy thick. It will be a thin fiery red curry (in bengali we call it 'jhol') with a thin layer of oil floating on the top.
    • The paste of dry red chili adds the color to the curry. So you don't need to add any chili powder or kashmiri red chili powder for the color.
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