Murgi Kalia - Chicken Curry from Bengal

READY IN: 1hr 5mins
Recipe by Da Huz

A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.

Top Review by vickyferland63

This was a great blend of flavors following the recipe. I had never made curry before therefore I didn't add a thing. We really enjoyed the spicy flavors and will make it again sometime!

Ingredients Nutrition


  1. Dismember the chicken. Take the breasts off the ribcage.
  2. Heat the ghee. Add the onion and fry until translucent.
  3. Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
  4. Add the chicken and brown.
  5. Add water and tomato. Cover and simmer until chicken is almost cooked.
  6. Add rice and continue simmering 20 minutes.

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