Authentic Spice Blend: Bangladeshi chicken curry uses traditional spices like cumin, coriander, and garam masala, along with aromatic whole spices (such as cardamom, cloves, and cinnamon) that create a deep and layered flavor profile.
Caramelized Onions: The curry often starts with caramelized onions, which add a sweetness and richness to the dish, balancing the spiciness of the other ingredients.
Slow-Cooked for Tenderness: Bangladeshi chicken curry is typically slow-cooked, allowing the chicken to absorb the spices fully, resulting in tender, juicy meat.
Balanced Heat: It often includes green chilies for a mellow, warming heat that doesn’t overpower the other flavors.
Aromatics and Freshness: Garnishing with fresh coriander and occasionally a hint of yogurt adds a freshness and slight tang, making the dish taste well-rounded.
This style of chicken curry is comfort food at its finest and reflects the essence of Bangladeshi cooking!
Do you know how we cook the best chicken curry?
step-by-step recipe for Bangladeshi-Style Chicken Curry, highlighting the flavors that make it so beloved:
Ingredients:
- Chicken (bone-in, skinless): 1 kg, cut into medium pieces
- Oil or mustard oil: ½ cup
- Onion: 3 large, thinly sliced
- Ginger paste: 1 tbsp
- Garlic paste: 1 tbsp
- Green chilies: 3-4, slit (adjust for heat)
- Plain yogurt: ½ cup (optional, for creaminess)
- Salt: to taste
- Fresh coriander leaves: for garnish
Spice Mix:
- Turmeric powder: 1 tsp
- Cumin powder: 1 tsp
- Coriander powder: 1½ tsp
- Red chili powder: 1-2 tsp (adjust to taste)
- Garam masala powder: ½ tsp
- Whole spices: 4-5 cloves, 4-5 cardamoms, 2 cinnamon sticks, 2 bay leaves
Instructions:
Heat the Oil and Sauté Whole Spices:
- Heat oil or mustard oil in a large pot over medium heat. Add the whole spices (cloves, cardamoms, cinnamon sticks, and bay leaves) and let them sizzle for a minute to release their aroma.
Caramelize the Onions:
- Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized. This adds depth and richness to the curry.
Add Ginger, Garlic, and Green Chilies:
- Add the ginger and garlic paste, and cook for a few minutes until the raw smell disappears. Then add the slit green chilies.
Incorporate the Spices:
- Reduce the heat to low, then add the turmeric, cumin, coriander, and red chili powder, along with salt. Stir well to blend the spices with the onion mixture.
Add the Chicken and Brown:
- Increase the heat to medium-high and add the chicken pieces, stirring to coat them well with the spices. Cook for 7-10 minutes until the chicken is lightly browned and begins to release its juices.
Add Yogurt (Optional) and Water:
- If using yogurt, add it now, stirring well to mix. Then add 1 to 1½ cups of water, depending on the thickness of gravy you prefer. Bring the curry to a boil, then reduce the heat to low.
Simmer the Curry:
- Cover the pot and let the chicken curry simmer on low heat for about 20-30 minutes, stirring occasionally. The chicken will absorb the spices and become tender.
Finish with Garam Masala and Fresh Coriander:
- Once the chicken is cooked and the gravy has thickened to your liking, sprinkle garam masala powder on top and simmer for another 5 minutes. Garnish with fresh coriander leaves.
Serve:
- Serve hot with steamed rice, pulao, or naan.
Enjoy your delicious Bangladeshi-style chicken curry, with tender chicken and a rich, aromatic gravy!