Traditional Bengali Chicken Karahi

Ingredients

• 4 tbsp Vegetable Oil (or any neutral oil)
• 2 Onions (medium sized, finely chopped)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Chili Powder (adjust for heat preference)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Mixed Powder (Curry Powder) (Latif's signature mix or standard curry powder)
• 1 kg Whole Chicken (cut into small curry pieces, bone-in)
• 2 Tomatoes (chopped)
• 4 Green Chilies (slit lengthwise)
• 1 inch Fresh Ginger (julienned for garnish)
• 0.25 cup Fresh Coriander (chopped for garnish)

Steps

1. 1

   Heat the vegetable oil in a karahi or large heavy-bottomed pan over medium-high heat.

2. 2

   Add the finely chopped onions to the hot oil and sauté until they become translucent and start to turn light golden brown.

3. 3

   Stir in the ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.

4. 4

   Add the salt, turmeric powder, chili powder, cumin powder, coriander powder, and mixed curry powder. Add a splash of water if needed to prevent the spices from burning.

5. 5

   Sauté the spice base (masala) for 3-4 minutes until the oil starts to separate from the mixture.

6. 6

   Add the chicken pieces to the karahi. Stir well to coat every piece of chicken thoroughly with the masala.

7. 7

   Cover the pan and cook on medium heat for about 10 minutes, allowing the chicken to release its own juices.

8. 8

   Add the chopped tomatoes and slit green chilies. Stir to combine.

9. 9

   Cover again and continue to simmer for another 15-20 minutes, or until the chicken is tender and the sauce has thickened to your desired consistency.

10. 10

    Garnish with julienned ginger and fresh chopped coriander before serving.

Notes

For a more traditional flavor, use mustard oil instead of vegetable oil. If the curry is too dry, add a small amount of warm water during the final simmering stage. Best served with hot naan, tandoori roti, or steamed basmati rice.

Nutrition per serving

• main
• chicken
• curry
• bengali
• karahi
• village-style
• spicy
• dinner