Indian · Dinner
Spiced Mustard Chicken with Potatoes
Bengali Chicken Curry
A Bengali home-style chicken curry with potato wedges in a deeply spiced mustard-oil and onion gravy, finished with garam masala and ghee.
$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
22gCarbs
3gSugar
3gFiber
680mgSodium
105mgChol
Goes well with
Pinot NoirPinot Noir — A medium-bodied red with so...
local
Aam Pora SherbetAam Pora Sherbet — A refreshing pairing...
international
Instructions
1
Prep
Pat chicken dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Cut potatoes into 1-inch wedges. Puree onions to smooth paste. Whisk yogurt smooth. Lightly crush cardamom pods. Measure all spices and pastes.
2
Fry
Heat 2 tbsp mustard oil in heavy saucepan over medium-high until smoking. Lower to medium, add potato wedges, fry 5 minutes turning, until edges golden and half-cooked. Remove and set aside. Add chicken, sear 3 minutes per side over medium-high until skin deeply golden. Remove.
3
Bloom
Add remaining 3 tbsp mustard oil and ghee over medium heat. Add bay leaves, cardamom, cinnamon, cloves, sizzle 30 seconds. Add onion paste, cook 8 minutes stirring constantly until deep golden. Add ginger and garlic pastes, cook 1 minute until raw smell fades.
4
Build
Add chilli powder, coriander, cumin, remaining turmeric, sugar, salt, and splash of water; stir 30 seconds to bloom spices. Reduce to low, add yogurt 1 tablespoon at a time, stirring 2 minutes to prevent splitting.
5
Simmer
Return chicken with juices, add 500ml (2 cup) hot water, stir, cover, simmer on low 14 minutes. Uncover, add half-cooked potatoes, cover, simmer 7 minutes until chicken reaches 165°F and potatoes are fork-tender. Stir in garam masala off heat, rest 2 minutes covered.
6
Plate
Garnish with fresh coriander and serve immediately with steamed basmati rice, luchi, brinjal pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) chicken thigh, bone-in skin-on
- 2 small Yukon gold potatoes
- 1 tsp salt
- 1 tsp turmeric
- 5 tbsp mustard oil
- 1 tbsp ghee
- 1.5 medium yellow onions
- 2 tsp ginger paste
- 1 tsp garlic paste
- 1/4 cup plain whole-milk yogurt
- 2 tsp kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 bay leaves
- 4 green cardamom pods
- 2 cinnamon sticks
- 4 cloves
- 0.5 tsp sugar
- 1 tsp garam masala
- 2 tbsp fresh coriander