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Alwar Bengali Chicken 🇮🇳 Indian
Bengali chicken curry tempered Bengali-style with mustard oil and panch phoron: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour.
Ingredients 🍗 Chicken 500 g, bone-in pieces 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 15 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Chicken Aloo salan || बंगाली स्टाइल चिकन आलू का पतला शोरबा || fullthaali · on YouTube
Alwar Bengali Chicken
Time 60 min
Serves 2
Level Medium
Prep / cook 35 / 25 min Ingredients 🍗 Chicken 500 g, bone-in pieces 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 15 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
