Chicken Rezala

Rezala is a rich meat dish yet subtle gravy with aromatic spices, yogurt, milk/ cream and nuts created during Mughal era in Kolkata. This is very similar to korma. But its thin delicate gravy makes Rezala so unique. It is so delicious having rezala with naan and paratha. It pairs greatly with Polau as well. 

Traditionally mutton is used for rezala; but Chicken Rezala became its popularity as a lighter option over the years. Original recipe is very rich with ghee laden sauce. I tweaked it to make with less oil and ghee, yet it tastes incredible. 

Assamese Black Sesame Chicken Curry(Til Diya Kukura Mangxo)

Assamese Black Sesame Chicken Curry is a very traditional dish that I learned from a Bengali friend I met through a social media platform. Black sesame is widely used in many recipes from sweet to savory dishes in northeast India. The star ingredient is toasted black sesame seeds resulting in a nutty, smokey flavorful chicken curry. Each household has their own method of making to suit their taste buds. This is mildly spiced and I prepare with onion,garlic, ginger and lemon juice.  

Orange Chicken Curry

This chicken curry with tangy sweet orange juice is an excellent dish for family and guests. Chicken is marinated in freshly squeezed orange juice then cooked in a mildly spiced basic curry spices. Orange zest makes a big difference to flavor the dish. I like adding cilantro at the end for its bursting warm spicy complex flavor but it’s optional. For a nice presentation place orange slices on top. 

Bangladeshi Chicken Korma

Bangladeshi Chicken Korma is whitish to soft cream color and cooked without tomatoes, red chili powder and turmeric. It's rich, creamy mildly spiced and full flavored. It needs a bit of preparation like marinating chicken for at least half an hour and slow cooking to make sure spices don’t turn brown too much. Cashew, almond and cream are an essential ingredients for any korma. I use for this particular korma skinless peanuts and whole milk. For the best tasting korma bone in chicken a great choice. It stays juicy and tender. All ingredients are pretty much basic pantry ingredients resulting in a delicious dish. This is best served with paratha or basmati rice. This dish is inspired by my lovely Bangladeshi friend. 

Chha Chicken Curry

Chha Gosht is a signature dish of Himachal Pradesh, India. This hearty dish is usually made with mutton. However I make with chicken which is marinated in yogurt and cooked in aromatic spices with roasted gram flour. So it tastes as delicious as mutton in this rich, flavorful, spicy, tangy gravy.

Bengali Style Chicken Stew

A very comforting and hearty stew with chicken and veggies using minimum spices was created for Britishers served with buttered toast during British rule in Kolkata, India. Later, Bengali tweaked it adding some aromatics and spices to suit their liking. However, this is not a spice laden stew and it still has an English touch and mostly served with buttered or plain toast. This delicious hearty stew with bone in chicken, fresh veggies need very basic pantry ingredients that comes together in an hour or less. It's a great way to serve protein and veggies together as an one dish meal to the family all year round. This Bengali style Chicken Stew must not be confused with Bengali Chicken Curry which is made with just potatoes and all most same spices but yellowish in color and medium thick spicy gravy.  

Black Pepper Chicken Curry

Black Pepper Chicken Curry is one of our rotation of chicken curries. I make it with very basic spices yet it comes out incredibly delicious. Spicy kick of freshly ground black pepper and slightly tangy gravy is great with steamed rice or roti and a side salad. I make it whitish, yellowish or reddish in color. It doesn't make that much difference in taste; but using freshly ground black pepper makes this chicken curry really stand out. Here is my take on Black Pepper Chicken Curry.

Chicken Chaap

This royal dish is very popular accompanied by Biriyani in some iconic restaurants in Kolkata. During my growing up years I never got to go to those restaurants as we were living in the suburb. Chicken Chaap only reminds me some people's wedding ceremony and still remembering that amazing taste of the royal specialty served with special paratha(flat bread).

Kerala Chicken Roast

Kerala Chicken Roast is a great treat for spicy chicken lovers. This rustic style also known as Nadan in Kerala cuisine. Unlike traditional oven roast, Kerala style Chicken roast is slow cooked on the stove top in coconut oil along with flavorful spices in its own juice making it a finger licking delicious dry curry. The coconut, coconut oil, curry leaves and warming spices are wonderful blend of flavors and its slow cooking method nicely coats chicken pieces with spices. This dish insanely delicious!

Chicken Changezi

Chicken Changezi is a very popular chicken delicacy in old Delhi and it is believed to be named after the 13th century Mongol ruler Genghis Khan. The Royal cuisine features very exotic ingredients like ghee, nut paste, heavy cream, herbs and aromatic warm spices for any non veg or veg dishes. Originally the chicken pieces are roasted in a clay tandoor oven first and then dunked in the rich gravy with a great flavor to be served as a  meal accompanied by polao and flat bread.  

Chinese Chicken Curry

Chinese Chicken Curry served with steamed jasmine rice, was one of the dishes that I always ordered at a family owned Chinese restaurant while living in Colorado. This Western version of Chinese Chicken Curry is a great combination of Chinese stir fried technique and Indian curry flavor to suit the American palate. The tender chicken pieces coated in a bright yellow spicy or mild curry sauce that takes less than 30 minutes to prepare. It's healthy, gluten free and it needs  just a few pantry ingredients. This is our another favorite go to recipes for Chinese comfort foods. 

Shorshe Murgi/Mustard Chicken Curry

This is an exiting yet very forgiving recipe! Bengalis love curries made with freshly ground mustard paste mostly with variety of fish and seafood. Unlike fish and seafood, I never tested Mustard Chicken Curry while growing up; in fact it was not popular back then. When I became a full-fledged home chef after moving to US, I started exploring so many new dishes  either I heard from others or saw in the magazine. The first time I thought of trying chicken curry with mustard paste, I knew it would taste great. Indeed it produced a lip smacking pungent, spicy and bit tangy chicken curry that goes well with rice and sometimes I love to pair with Gondhoraj Pulao and Ghee Bhat.

Kasuri Murgh Malai

Kasuri Murgh Malai is one of the most favorite North Indian chicken dishes cooked in a creamy gravy with yogurt, cream, ginger, garlic, crushed tomato, dry spices and dried fenugreek leaves. It has a nice balance of flavor from the dried fenugreek leaves, the mild heat of the red chili powder, the black pepper and finished off with warming spice of the freshly ground garam masala mix. 

Bangladeshi Morog Polao

Bangladeshi Chicken Polao or Morog Polao is incredibly finger-licking, satisfying, gently spiced, not too greasy, yet simple to prepare one-dish chicken-rice meal. Unlike Biriyani that is as tasty as this Polao but it doesn't take elaborate preparation to make. The color, flavor and texture of rice and chicken is so delectable that I will definitely make again n again.

Chicken Kosha/Spicy Dry Chicken Curry

Chicken Kosha is one of the simplest chicken dish with great flavor that requires just a few ingredients you have on hand. This chicken dish is supposed to be on the spicy side but it doesn't have to be awfully spicy. You can adjust spiciness to your liking and still relish the spicy flavors.

Green Chili Chicken Curry in Bengali Style

Have you ever cooked chicken curry with tomatillo? I make Green Chili Chicken Curry using this foreign fruit/vegetable in Bengali style and it turns out absolutely irresistible. It is a nice change from gorom mashala flavor and tomato based chicken curry. It's hearty and flavorful curry inspired by Mexican Chicken Chile Verde with roasted tomatillos, Indian spices, Thai chilies, onion, ginger, garlic and cilantro. I love its tangy flavor and beautiful green color with the addition of fresh blended cilantro/coriander leaves at the end.  

Doi Murgi/Chicken in Yogurt Sauce

A traditional Bengali chicken curry with full of finesse simmered in a flavorful yogurt based gravy. It's a wonderful amalgamation of tangy yogurt, aromatic spices, ginger-garlic, caramelized onion and the pungent mustard oil. The nice color of the curry from sweet paprika, fresh red chili and turmeric is a perfect feast for the eyes and the flavorful curry will surely satisfy the taste buds. 

Chicken Tikka Masala

Chicken Tikka Masala is char-grilled (on the BBQ grill or in the tandoor oven) boneless marinated chicken pieces smothered in the amazing rich & creamy gravy made of flavorful spices, ginger, garlic, onion, tomato, yogurt and cream. Chicken Tikka can be grilled in a oven or pan-seared on the stove top at home as well. The gravy is bit tangy-sweet velvety textured and the wonderful North Indian curry spices delivers exotic flavor. It's an incredible dish to devour with family and friends!

Dak Bungalow Chicken Curry/Chicken Dak Bungalow

Dak Bungalow Chicken Curry/Chicken Dak Bungalow, a very simple and flavorful rustic chicken curry with eggs and potatoes in a soupy type dish with minimal spices was created during British colonial times in India by the Khansamah or care taker of the Dak Bunglow. This wonderful dish may not be as popular as in the Anglo Indian households these days but all I can say is, Bengali's famous simple yet tasty Murgir Jhol/Chicken Curry got inspired by this preparation. 

Chicken Tehari

Chicken Tehari/Tahiri, a simple rice and white chicken curry dish is so easy to put together that belongs to Awadhi cuisine of Uttar Pradesh, India. Tehari is in between Polao and Biriyani without fancy ingredients yet full of flavors and quick to whip up for restaurant style weeknight meals. This dish does not need any side dish other than some salad. It's a meal on its own.