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    Bengali cuisine
    Chicken Sabekiyana
    spicy chicken curry
    Intermediate
    For 4 people

    Bengalis' Beloved Chicken Sabekiyana


    Chicken Sabekiyana is a classic Bengali curry that slow-cooks tender chicken pieces in a velvety, spice-infused gravy. The secret is in the spices—whole jeera, cardamom, cinnamon and red chillies harmonise with ground coriander, red chilli, turmeric and amchur powders. A dollop of thick curd and a drizzle of pungent mustard oil add a tangy kick. Serve this warming curry with steaming rice for a satisfying family meal.

    Ingredients

    • Chicken pieces (bone-in, cut into medium chunks)

      1 kg

    • Salt

      1 tsp

    • Lemon juice

      2 tbsp

    • Curd (plain, thick)

      150 g

    • Mustard oil

      60 mL

    • Sunrise Jeera seeds

      1 tsp

    • Green cardamom pods

      3

    • Cinnamon stick (2-inch piece)

      1

    • Whole dried red chillies

      3

    • Onions (finely chopped)

      2 medium

    • Tomatoes (finely chopped)

      2 medium

    • Garlic cloves (whole, peeled)

      6

    • Sunrise Dhania Powder

      2 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Sunrise Amchur Powder

      1 tsp

    • Sunrise Haldi Powder

      1/2 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Chicken Curry Masala

      2 tbsp

    • Coriander leaves (finely chopped)

      small handful

    Sunrise tip: For an extra-silky gravy, blitz the fried onion-tomato mixture to a smooth paste before adding the spices and chicken. This is an expert Bengali cook's trick for a restaurant-style finish.

     

    Steps

    Step 1: Marinate the Chicken

    Time: 20 minutes

    In a large bowl, add the chicken pieces, salt, lemon juice and curd. Mix well, massaging the marinade into the chicken. Cover and set aside for 15-20 minutes to let the flavours meld.

     

    Step 2: Fry the Whole Spices

    Time: 5 minutes

    Heat the mustard oil in a deep pan until smoking. Reduce heat to medium, then add the Sunrise Jeera seeds, cardamom pods, cinnamon stick and whole red chillies. Fry for 1-2 minutes until the spices sizzle and smell fragrant. Be careful not to burn them.

     

    Step 3: Fry the Onions and Tomatoes

    Time: 10 minutes

    Add the chopped onions to the pan and fry for 4-5 minutes until lightly golden. Then toss in the chopped tomatoes and continue to sauté for another 3-4 minutes until the tomatoes soften.

     

    Step 4: Add the Garlic

    Time: 5 minutes

    Stir in the whole garlic cloves along with a pinch of salt. Mix well, then cover the pan and let the mixture cook for 3-4 minutes until the rawness of the garlic fades.

     

    Step 5: Add the Ground Spices

    Time: 5 minutes

    Remove the lid. Add the Sunrise Dhania Powder, Sunrise Lal Mirch Powder, Sunrise Amchur Powder, and Sunrise Haldi Powder. Stir briskly to mix the spices into the onion-tomato base. Then sprinkle in the Sunrise Kashmiri Mirch Powder and mix again. Let the spices toast for 1 minute.

     

    Step 6: Add the Marinated Chicken

    Time: 5 minutes

    Tip the marinated chicken pieces into the pan, along with all the marinade. Toss and stir to coat the chicken thoroughly with the spiced onion-tomato mixture.

     

    Step 7: Add the Curry Masala

    Time: 2 minutes

    Sprinkle the Sunrise Chicken Curry Masala over the chicken. Mix well to ensure the masala coats the chicken pieces evenly.

     

    Step 8: Simmer the Curry

    Time: 20 minutes

    Cover the pan with a tight-fitting lid and let the chicken simmer over low heat for 15-20 minutes. Stir occasionally. The chicken will release its juices and cook slowly in the steam. Don't add any water.

     

    Step 9: Final Touches

    Time: 3 minutes

    Once the oil begins to separate from the gravy and the chicken is tender, remove the lid. Squeeze in the remaining lemon juice and sprinkle half the coriander leaves. Give the curry a final stir.

     

    Step 10: Garnish and Serve

    Transfer the Chicken Sabekiyana to a serving dish. Garnish with the remaining coriander leaves. Serve piping hot with a mound of fresh, steaming rice.

     

    Goes Best With

    • Side Dish: Aloo Posto, Begun Bhaja

    • Accompaniment: Hot luchis or parathas