Bengali Chicken-Aloo Curry, also known as “Murgir Jhol” in Bengali, is a traditional and popular dish in Bengali cuisine. It is one such delicious recipe that I love to cook often as everyone in the house likes it a lot. Being a Bengali, Bengali Chicken-Aloo Curry is one of my favourite dishes that I eat with great relish. Bengali cuisine is known for its rich and diverse flavours, and this curry is a quintessential representation of the region’s culinary heritage.
The history of Bengali Chicken-Aloo Curry is deeply rooted in the cultural and historical evolution of Bengal, a region located in the eastern part of the Indian subcontinent, which is now divided between the independent country of Bangladesh and the Indian state of West Bengal.
Influence of Mughlai Cuisine:
- The Mughal Empire had a significant influence on the cuisine of Bengal. The use of aromatic spices, yoghurt, and rich gravies in Mughlai cooking left a lasting impact on Bengali dishes. Bengali Chicken-Aloo Curry reflects a blend of indigenous ingredients and Mughlai culinary techniques.
Local Ingredients:
- The use of locally available ingredients is a hallmark of Bengali cuisine. Potatoes (Aloo) are a staple in Bengal and are often used in various dishes. Incorporating potatoes into chicken curry not only adds substance but also complements the flavours of the spices used in the dish.
Culinary Traditions:
- Bengali cuisine has a strong tradition of seasonal cooking, with a focus on fresh and locally sourced ingredients. The use of mustard oil, a common cooking medium in Bengal, imparts a distinct flavour to the curry.
Celebrations and Festivals:
- Bengali Chicken-Aloo Curry is often prepared during festivals, celebrations, and special occasions. It is a dish enjoyed by families and communities during gatherings, adding a sense of warmth and festivity to the dining experience.
Cultural Significance:
- Food in Bengal is not just about sustenance; it’s deeply intertwined with culture and emotions. Bengali Chicken-Aloo Curry is a dish that brings people together, symbolising the hospitality and generosity that are integral to Bengali culture.
Over the years, Bengali Chicken-Aloo Curry has evolved with regional variations, and different households may have their unique ways of preparing this dish. The recipe has been passed down through generations, preserving the culinary traditions of Bengal while adapting to modern tastes and preferences. Today, it remains a cherished part of Bengali cuisine, loved by both locals and those who appreciate the rich and diverse flavours of the region.
Here’s a simple recipe for Bengali Chicken-Aloo Curry, a delicious and popular dish in Bengali cuisine. This recipe serves approximately 4 people.
Ingredients:
- 500g chicken, cut into curry pieces
- 2 large potatoes, peeled and cut into quarters
- 2 large onions, finely sliced
- 2 tomatoes, chopped
- 3-4 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 cup plain yoghurt
- 1/2 cup mustard oil (for authenticity, but you can use vegetable oil if you prefer)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 3-4 cardamoms
- 1 inch cinnamon stick
- 3-4 cloves
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, mix the chicken pieces with yoghurt, ginger paste, garlic paste, turmeric powder, red chilli powder, and salt.
- Allow the chicken to marinate for at least 30 minutes to let the flavours infuse.
- Fry the Potatoes:
- Heat oil in a pan. Fry the potato quarters until they turn golden brown. Remove and set aside.
- Saute the Cumin Seeds and the Whole Spices:
- In the same pan, add cumin seeds to the hot oil. Let them splutter. Add bay leaf, cardamoms, cinnamon stick and cloves. Saute.
- Add Sliced Onions:
- Add finely sliced onions to the pan. Saute until they turn golden brown.
- Add Tomatoes:
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add Marinated Chicken:
- Add the marinated chicken to the pan. Cook on medium heat until the chicken is browned.
- Cook with Lid On:
- Cover the pan and let the chicken cook on low to medium heat until it releases its juices and becomes tender.
- Add Fried Potatoes:
- Once the chicken is almost cooked, add the fried potatoes to the pan. Mix well.
- Adjust Seasonings:
- Adjust salt and add more chilli powder if needed. You can also add a bit of water if the curry is too thick.
- Simmer:
- Cover and simmer until the chicken is fully cooked, and the potatoes are tender.
- Garnish and Serve:
- Garnish with fresh coriander leaves and serve the Bengali Chicken-Aloo Curry hot with steamed rice or your choice of bread.
Enjoy your delicious Bengali Chicken-Aloo Curry!