Bengali Curry is a delectable dish from Bengal, reminiscent of Butter Chicken but without the heat. It embraces earthy and savory flavors through the use of Panch Phoron and our mild Moghul Curry spice blend. The creamy sauce is vegetarian and can be vegan with almond or coconut cream as a substitute for regular cream.
For a vegetarian twist, you can replace the chicken with lentils, beans, chickpeas, or paneer. A delightful mild vegetarian meal that’s sure to please any palate.
Bengali Curry
Bengal Curry features no heat thanks to the earthy savoury flavours of Panch Phoron. It's flavours balanced with our mild Moghul Curry. The sauce is completely vegetarian, and can even be vegan by swapping almond or coconut cream in this recipe for regular cream. This is a cousin to the ever-popular Butter chicken dish.
Print Recipe
Ingredients
- 12 pieces Chicken (legs, thighs or drumsticks or boneless thighs), skin removed
- Salt
- Black Pepper
For Sauce
- 2-3 tbsp Butter or oil
- 1 tbsp Bengali Panch Phoron
- 1 Onion Large - Finely chopped
- 1-2 tsp Moghul Curry
- 1 can Tomato Sauce (380ml can) tomato puree would work too.
- 1/2-3/4 cup Water
- 1 tsp Salt to taste
- 1 cup Whipping Cream
- 3 tbsp Cilantro fresh - chopped
Instructions
- Remove skin from the chicken. Sprinkle with salt, pepper. Grill chicken on BBQ over medium low heat until almost done (10-15 minutes). (Alternatively, add olive oil to a sauté pan and fry chicken pieces over medium heat until almost done.)12 pieces Chicken, Salt, Black Pepper
- Heat oil or butter in a medium pot on medium heat. Add Bengali Panch Phoron. Bloom spices in oil for 1-2 minutes until fragrant and popping.2-3 tbsp Butter or oil, 1 tbsp Bengali Panch Phoron
- Add onions and Sauté medium-low heat until soft (10-15 minutes).1 Onion
- Add Moghul Curry and tomato sauce or puree, and half the water and salt. Bring to a boil. Lower heat and simmer 10 minutes.1-2 tsp Moghul Curry, 1 can Tomato Sauce, 1/2-3/4 cup Water, 1 tsp Salt
- At this point you can whir the sauce with a hand blender or regular blender to make it smooth or leave it a bit textured with the whole spices. You can also cool and freeze it.
- Add the chicken stirring to coat with the sauce, slowly bring to a boil. Reduce heat and simmer covered until chicken is tender about 30-45 minutes. (20-30 minutes for boneless chicken)
- Remove lid and reduce sauce or add more water according to desired consistency.
- Just before serving, add whipping cream. Stir and simmer until heated through. Adjust seasoning and garnish with fresh cilantro.1 cup Whipping Cream, 3 tbsp Cilantro
- Serve with rice or chapati
Tried this recipe?Review To Let Us Know!
Categories: Bengali Panch Phoron, Moghul Curry, By Heat, India & South Asia, Low, Vegetarian
Buy Spices Used: Bengali Panch PhoronMoghul Curry