Sunday Chicken Curry

Slow simmered, richly spiced, and full of love. Sunday in a Bengali household smells like home. The sizzle of spices, the golden potatoes soaking in rich gravy, and the anticipation of a lunch that brings the whole family to the table, this is more than a meal; it's a tradition. Our Sunday Special Chicken Curry is just that: tender chicken cooked with aromatic spices, soft fried potatoes, and that perfect red oil floating on top. It’s not fancy, but it’s everything.

Ingredients:

Chicken (bone-in pieces) – 800 gm

Potatoes – 3 medium, peeled and halved

Onions – 3 large, finely sliced

Ginger-garlic paste – 2 tbsp

Tomatoes – 2 medium, chopped or pureed

Green chillies – 2 (slit)

Bay leaves – 2

Whole garam masala – 1 each of cinnamon stick, cardamom, cloves

Shalimar's Chef Spices Red chilli powder – 1½ tsp

Shalimar's Chef Spices Turmeric powder– 1 tsp

Shalimar's Chef Spices Cumin powder – 1 tsp

Shalimar's Chef Spices Coriander powder – 1½ tsp

Shalimar's Chef Spices Garam masala powder – ½ tsp

Salt – to taste

Shalimar's Mustard oil – 4 tbsp

Warm water – as needed

Sugar – ½ tsp (optional, to balance the tang)

Method:

Marinate the Chicken:

Mix chicken with salt, turmeric, and half the ginger-garlic paste. Let it rest for 30 minutes.

Fry the Potatoes:

Heat mustard oil in a heavy-bottomed pan.

Lightly fry the halved potatoes with a pinch of turmeric and salt till golden. Remove and set aside.

Start the Curry:

In the same oil, add bay leaves and whole garam masala.

Add sugar (optional) for a hint of caramelised flavour.

Add sliced onions and sauté till golden brown.

Add remaining ginger-garlic paste and cook until the raw smell disappears.

Add Tomatoes & Spices:

Add chopped tomatoes, turmeric, red chilli, cumin, and coriander powders.

Cook until the masala thickens and oil separates.

Cook the Chicken:

Add marinated chicken and mix well with the masala.

Sauté on medium-high heat until the chicken pieces are well-browned and coated (koshano).

Add the fried potatoes and mix everything together.

Simmer the Curry:

Add warm water to cover the chicken and potatoes.

Cover and simmer on low heat for 20–25 minutes, until everything is tender and the gravy reaches your desired thickness.

Sprinkle garam masala and add slit green chillies at the end.

Serving Tip:

Pair with plain rice or hot parathas. Add a slice of lemon and a simple salad. Nap after eating optional, but highly recommended.