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Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Bengali Nigella And Green Chili Chicken · Cooking Culmination

Discover / Bengali Inspired

Editorial sample recipeBengali InspiredbeginnerGluten-FreeHalalDairy-Free

Bengali Nigella And Green Chili Chicken

Name: Bengali Nigella And Green Chili Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali Inspired
Ingredients: 600 g Boneless chicken thighs, cut into bite-sized pieces; 2 tbsp Mustard oil; 1 tsp Nigella seeds; 1 large Yellow onion, finely sliced; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 5 piece Green chilies, finely chopped; 1 tbsp Ground coriander; 1 tsp Turmeric powder; 1 tsp Salt

A fragrant, home-style Bengali chicken curry seasoned with warm nigella seeds, aromatic ginger-garlic paste, and vibrant green chilies.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Bengali Nigella And Green Chili Chicken

AI illustration

Ingredients

Servings

600 g Boneless chicken thighscut into bite-sized pieces
2 tbsp Mustard oil
1 tsp Nigella seeds
1 large Yellow onionfinely sliced
1 tbsp Ginger paste
1 tbsp Garlic paste
5 piece Green chiliesfinely chopped
1 tbsp Ground coriander
1 tsp Turmeric powder
1 tsp Salt

Allergen information

This recipe contains or may contain:

mustard

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Phoron Searing

Flash-frying spices in hot fat at the start of cooking to extract essential oils and perfume the entire base sauce.

Instructions

Step 1: Toss chicken thigh pieces with half the turmeric powder, half the salt, and 1 teaspoon of mustard oil; set aside for 10 minutes.
Step 2: Heat remaining mustard oil in a heavy saucepan over medium-high heat.

Step 3: Add nigella seeds and chopped green chilies, allowing them to crackle for 20 seconds.

Step 4: Add sliced onions to the pot and sauté for 7 minutes until deeply golden brown.

Step 5: Stir in ginger paste, garlic paste, ground coriander, and remaining turmeric; cook for 2 minutes until oil separates from spices.

Step 6: Add marinated chicken and sear for 5 minutes, stirring continuously to coat thoroughly with spice paste.

Step 7: Pour in 240 ml of warm water, lower heat to medium-low, cover, and simmer for 15 minutes until chicken is tender.

Step 8: Uncover and simmer for 2 additional minutes to adjust gravy density, then remove from heat.

Cooking tips

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.