A fragrant Bengali rice dish featuring tender chicken, golden potatoes, mustard oil, and warming spices cooked together in a rich, savoury broth.
Bengali Chicken Tehari is a comforting one-pot meal that brings together basmati rice and chicken with the distinctive flavour of mustard oil. Onions are fried until golden, then combined with ginger, garlic, yogurt, and spices to create a rich base that coats the chicken beautifully.
Turmeric, chilli powder, cumin, cinnamon, cardamom, and cloves give the dish its aromatic character, while lightly fried potatoes add a hearty texture. The rice cooks in chicken stock alongside the seasoned chicken and potatoes, absorbing the flavours as it becomes tender and fluffy. A topping of fried onions completes this satisfying meal.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp mustard oil
2 onions, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 cup yogurt
1 tsp turmeric
1 tsp chilli powder
1 tsp cumin
½ tsp cinnamon
4 cardamom pods
4 cloves
Salt, to taste
2 potatoes, chopped
5½ cups chicken stock
½ cup fried onions
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Fry the Potatoes: Heat some of the mustard oil in a pan and fry the chopped potatoes until lightly golden. Remove and set aside.
Prepare the Chicken Masala: Heat the remaining mustard oil in a large pot. Add the chopped onions and fry until golden. Stir in the ginger paste, garlic paste, yogurt, chicken, turmeric, chilli powder, cumin, cinnamon, cardamom, cloves, and salt. Cook for approximately 15 minutes, stirring occasionally so the chicken is coated evenly with the spices.
Add Stock and Potatoes: Pour in the chicken stock and add the fried potatoes. Bring the mixture to a gentle simmer, allowing the chicken and potatoes to begin cooking in the seasoned liquid.
Cook the Rice: Add the drained rice and stir gently to distribute it throughout the pot. Cover and cook over low heat for approximately 20 minutes, until the rice is tender and the liquid has been absorbed.
Rest and Garnish: Remove the pot from the heat and let it rest for 10 minutes. Fluff the rice gently and garnish with fried onions before serving.
Serve
Serve hot with cucumber raita, fresh salad, boiled eggs, and lemon wedges. The cool raita balances the warming spices, while the fried onions add extra flavour and texture.