Bengali Inspired · beginner
Bengali Nigella And Green Chili Chicken
A fragrant, home-style Bengali chicken curry seasoned with warm nigella seeds, aromatic ginger-garlic paste, and vibrant green chilies.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss chicken thigh pieces with half the turmeric powder, half the salt, and 1 teaspoon of mustard oil; set aside for 10 minutes.
- 02
Heat remaining mustard oil in a heavy saucepan over medium-high heat.
- 03
Add nigella seeds and chopped green chilies, allowing them to crackle for 20 seconds.
- 04
Add sliced onions to the pot and sauté for 7 minutes until deeply golden brown.
- 05
Stir in ginger paste, garlic paste, ground coriander, and remaining turmeric; cook for 2 minutes until oil separates from spices.
- 06
Add marinated chicken and sear for 5 minutes, stirring continuously to coat thoroughly with spice paste.
- 07
Pour in 240 ml of warm water, lower heat to medium-low, cover, and simmer for 15 minutes until chicken is tender.
- 08
Uncover and simmer for 2 additional minutes to adjust gravy density, then remove from heat.
A LITTLE KITCHEN KNOW-HOW
Phoron Searing
Flash-frying spices in hot fat at the start of cooking to extract essential oils and perfume the entire base sauce.
Notes from the kitchen
- Slice onions uniformly so they brown evenly and break down smoothly into the sauce.
- Adjust green chili count to balance heat to personal preference.
- Original home-cooking adaptation inspired by Bengali Inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
