Entree: Bangladesh – Bangladeshi Street Food – চিকেন ঝাল ফ্রাই ➤ Chicken Jhal Fry (Spicy tangy pan-fried Bengali chicken tossed in a chili-tomato masala)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 52 min

Ingredients

- 1.5 lb (680 g) bone-in chicken pieces, skin removed, about 6 pieces
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 g) ginger-garlic paste
- 2 tsp (4 g) red chili powder, adjust to taste
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2.5 g) coriander powder
- 1 tsp (6 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (45 ml) mustard oil, divided (substitute vegetable oil if unavailable)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 3 green chilies, sliced (to taste)
- 2 tbsp (16 g) cornstarch for light dusting
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) white vinegar (optional for extra tang)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- Vegetable oil for frying if not using mustard oil

Instructions

1. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, salt, and lemon juice. Add the chicken pieces and coat well. Marinate at least 30 minutes, or up to 2 hours in the refrigerator.
2. Lightly dust the marinated chicken pieces with cornstarch for a light crisp when frying.
3. Heat 2 tbsp (30 ml) mustard oil (or vegetable oil) in a large heavy skillet over medium-high heat. Add chicken pieces in batches and pan-fry until browned and cooked through, about 6-8 minutes per side for medium pieces. Transfer to a plate and keep warm.
4. In the same skillet add the remaining 1 tbsp (15 ml) mustard oil. Reduce heat to medium and add the sliced onions. Sauté until soft and beginning to caramelize, about 6-8 minutes.
5. Add the chopped tomatoes and cook until they break down and form a saucy base, about 6 minutes. Stir in sugar and, if using, the white vinegar.
6. Add any remaining marinade left in the bowl and bring to a simmer. Taste and adjust salt and chili heat.
7. Return the fried chicken pieces to the skillet, add sliced green chilies, and toss gently to coat in the masala. Simmer on low for 4-6 minutes so the flavors meld and the sauce clings to the chicken.
8. Turn off the heat and sprinkle with chopped cilantro. Serve hot with steamed rice or flatbread.