Chicken

Chicken Pratima

Name: Chicken Pratima
Prep time: 20 min
Cook time: 45 min
Yield: 4 persons
Cuisine: Bengali
Ingredients: Chicken - 1 kg cut into medium pieces; Onion - 200 g, finely sliced; Ginger - 1 and 1/2 tbsp, grated/paste; Garlic - 1 and 1/2 tbsp, grated/paste; Cilantro/Dhonepata - 1 and 1/2 cups; Green Chillies - 12 mildly hot (vary according to Doi/Curd - 200 g; Tej Pata/ Bay Leaf - 2 small; Salt - To taste; White Oil - 2 tbsp; Mustard Oil - 4 tbsp; Ghee -1 tbsp; **Coarsely grind the following together:**; Whole Jeera/Cumin Seeds - 1/2 tsp; Whole Black peppers - 1 tsp; Cinnamon - 1 inch; Green cardamom - 4; Cloves - 4

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Rich, creamy chicken curry named after Pratima Thakur - an elegant preparation with Tagore family heritage.

Serves 4 persons

Chicken - 1 kg cut into medium pieces
Onion - 200 g, finely sliced
Ginger - 1 and 1/2 tbsp, grated/paste
Garlic - 1 and 1/2 tbsp, grated/paste
Cilantro/Dhonepata - 1 and 1/2 cups
Green Chillies - 12 mildly hot (vary according to Doi/Curd - 200 g
Tej Pata/ Bay Leaf - 2 small
Salt - To taste
White Oil - 2 tbsp
Mustard Oil - 4 tbsp
Ghee -1 tbsp
**Coarsely grind the following together:**
Whole Jeera/Cumin Seeds - 1/2 tsp
Whole Black peppers - 1 tsp
Cinnamon - 1 inch
Green cardamom - 4
Cloves - 4

Preparation

Grind doi/curd, cilantro/dhonepata, and green chillies together with 1/4 cup water.

As shown in the photo on the extreme left, in a bowl mix the chicken pieces with the paste made above, ginger, and garlic. Keep aside for 3-4 hours.

Cooking

Heat 2 tbsp white oil and 2 tbsp mustard oil in a kadhai. Add the marinated chicken pieces along with the marinating masala and cook on low heat for 25-30 minutes or till the chicken is

There should be enough water to cover the chicken so you may add warm water if required, especially if you have used a sheel nora to make dhonepata and chilly paste. No frying is done at this stage.

Keep aside the cooked chicken.

The chicken should not be completely dry at this stage so keep some gravy when removing

In a kadhai heat 2 tbsp mustard oil and 1 tbsp ghee.

Add bay leaf and the coarsely ground masala.

Add sliced onions and fry on low heat to soften the onions (about 5 minutes).

Add the boiled chicken and cook on low fire for another 7 minutes until oil comes to the surface.

Adjust water as per your desire. This is a semi-dry preparation.

When oil comes to the surface, remove from heat and garnish with slit green chillies and chopped cilantro/dhonepata.

Serving Suggestions

Serve with pulao.

Per serving - based on typical ingredient amounts

~246 kcal Calories

~17 g Protein

~6 g Carbs

~18 g Fat

~2 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Rani Mustard Oil (1L) Pure Kachi Ghani - authentic Bengali flavor

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Amul Pure Ghee (1L) Authentic Indian clarified butter

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Whole Cumin Seeds Essential spice for tempering

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Hawkins Pressure Cooker Stainless steel 5L - works on gas & induction

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