Murgi Kalia Chicken Curry from Bengal
Discover the rich and aromatic flavors of Bengal with Murgi Kalia Chicken Curry, a traditional delicacy that embodies the essence of Bengali cuisine. This recipe features succulent bone-in chicken marinated in creamy yogurt and aromatic spices, then slow-cooked to perfection in mustard oil alongside caramelized onions, juicy tomatoes, and a medley of whole and ground spices like bay leaves, cinnamon, cumin, and garam masala. The result is a luxurious, deeply flavorful curry with a thick and luscious gravy, perfect for pairing with steamed basmati rice, flaky parathas, or soft luchis. With its bold spices, fragrant garnishes, and authentic cooking techniques, this hearty dish is a feast for both the eyes and the palate. Delight your family and friends with a taste of Bengal that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into medium pieces)
- 200 g Yogurt (plain, whisked)
- 1 tsp Turmeric powder
- 1.5 tsp Salt
- 4 tbsp Mustard oil
- 3 large Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 1.5 tbsp Ginger paste
- 1.5 tbsp Garlic paste
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Garam masala powder
- 2 Bay leaves
- 1 Cinnamon stick
- 3 Green cardamoms
- 4 Cloves
- 2 Green chilies (slit)
- 2 tbsp Fresh coriander leaves (chopped, for garnish)
- 1.5 cups Warm water
Instructions
Marinate the chicken pieces with yogurt, turmeric powder, and 1/2 tsp salt. Let it rest for 30 minutes.
Heat mustard oil in a heavy-bottomed pan or kadhai until it starts to smoke slightly, then reduce the heat.
Add the bay leaves, cinnamon stick, green cardamoms, and cloves to the oil. Sauté them for a few seconds until aromatic.
Add the sliced onions to the pan and fry on medium heat until golden brown (about 10-12 minutes).
Stir in the ginger and garlic paste, and sauté for 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes, cumin powder, coriander powder, red chili powder, and remaining 1 tsp salt. Cook until the tomatoes soften and the oil starts separating from the mixture.
Gently add the marinated chicken to the pan. Stir well to coat the chicken with the spice mixture.
Cover the pan and cook on medium heat for 15 minutes, stirring occasionally to prevent sticking.
Lower the heat, pour in the warm water, and add the green chilies. Simmer the curry for another 20 minutes, allowing the chicken to cook through and the gravy to thicken.
Sprinkle the garam masala powder and mix gently. Let the curry simmer for another 5 minutes.
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with steamed basmati rice, parathas, or luchis.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 40.4 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 778 mg | 60% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5004 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
