❓How to make spicy🔥 chicken 🍗curry with potatoes in bengali style | Trending murgi vuna
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Author: Tuntuni Ranna Ghor
Recipe type: Curry
Ingredients: -
Skin off chicken 1 kg 500 grams
1/3 cups sour yogurt
3piece Medium size Potatoes
Onion chopped
1 tomato slices
Ginger and garlic paste together 2 tbsp.
Turmeric 1tsp
Chili powder 1 tsp
Coriander seeds powder ½ tsp
Salt 1 tsp
Cinnamon 2 pieces
Cardamom 2 pieces
Cloves 2 pieces
Green Chili 5-6 pieces
Vegetable oil ½ cup
Preparation:
Marinade: Rinse water from chicken and mixed sour yogurt 1/3cup, ½ tsp salt, 1/2tsp chili powder. Marinate in the refrigerator for a minimum of ½ hours to 1 hours.
Potato Fry: Cut Cube size and mixed ½ tsp turmeric and salt as a test. Half fry it.
Method:
Heat the ½ cup oil in a pan set over a medium heat. Add cardamom, cloves, cinnamon into the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
Add the onion chopped, it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden, this should take about 7-8 mins., stirring all the time. Add ½ tsp salt.
Mixed turmeric, chili and Coriander seeds powder and pour into pan and continue cooking. Add the garlic and ginger paste and continue cooking and stirring all the time, add a tomato slice, pour over the hot chicken stock and cook for 05-07 mins.
Marinade chicken add to the pan once the tomatoes have thickened to a paste. Add fry potatoes, cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 10-12 mins with a lid until the chicken is tender and the masala lightly thickened. Add green chili and turn off the burner.
Serve chicken on the serving plate
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