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    Bengali cuisine
    Fusion Dish
    Turkish Cuisine
    Intermediate
    For 4 people

    Fusion Bengali Turkish Chicken: Tender Chicken in Cheesy White Sauce


    A fusion of flavours from Bengali and Turkish cuisines, this chicken curry is an innovative blend of spices, creamy white sauce, and melted cheese. Marinated chicken pieces are cooked till tender, then simmered in a lightly spiced white sauce and topped with shredded mozzarella for a rich, aromatic curry. A sprinkle of kasuri methi adds the final fragrant touch to this flavourful chicken dish.

    Ingredients

    • Boneless chicken (cut into 1-inch pieces)

      500 g

    • Butter

      50 g

    • All-purpose flour (maida)

      2 tbsp

    • Milk

      200 mL

    • Salt

      1 1⁄2 tsp

    • Sunrise Kali Mirch Powder (black pepper powder)

      1/2 tsp

    • Sunrise Lal Mirch Powder (red chilli powder)

      1 tsp

    • Sunrise Kashmiri Mirch Powder

      1/2 tsp

    • Sunrise Chicken Curry Masala

      1 tbsp

    • Sunrise Jeera Powder (cumin powder)

      1 tsp

    • Cinnamon powder

      1/2 tsp

    • Curd (yoghurt)

      3 tbsp

    • Tomato puree

      1/4 cup

    • Ginger powder

      1/2 tsp

    • Garlic powder

      1/2 tsp

    • Sunrise Shorshe Posto Powder (mustard & poppy seed powder)

      1 tsp

    • Refined oil

      2 tbsp

    • White vinegar

      1 tbsp

    • Nutmeg (grated)

      1/4 tsp

    • Mozzarella cheese (shredded)

      50 g

    • Sunrise Kasuri Methi (dried fenugreek leaves)

      1 tbsp

    Sunrise tip: For extra flavour, marinate the chicken for a couple of hours or overnight in the fridge. This allows the spices to penetrate the meat for a tastier curry.

     

    Steps

    Step 1: Prepare the white sauce

    Time: 10 minutes

    Melt the butter in a pan on low heat. Stir in the flour and fry for 1-2 minutes until combined. Gradually pour in the milk, stirring continuously to avoid lumps. Add 1/2 tsp salt and Sunrise Kali Mirch Powder. Mix well and cook until the sauce thickens. Remove from heat and set aside.

     

    Step 2: Marinate the chicken

    Time: 15 minutes

    In a large bowl, add the chicken pieces, Sunrise Lal Mirch Powder, Sunrise Kashmiri Mirch Powder, Sunrise Chicken Curry Masala, Sunrise Jeera Powder, cinnamon, curd, tomato puree, ginger powder, garlic powder, 1 tsp salt, Sunrise Shorshe Posto Powder, 1 tbsp oil, vinegar and nutmeg. Mix thoroughly until the chicken is well coated. Cover and set aside.

     

    Step 3: Cook the marinated chicken

    Time: 15 minutes

    Heat 1 tbsp oil in a deep pan. Add the marinated chicken and fry on medium-high heat for 6-8 minutes, stirring often, until the chicken is lightly browned.

     

    Step 4: Prepare the curry

    Time: 20 minutes

    Pour the prepared white sauce over the chicken in the pan, covering the chicken with a thick layer of the sauce. Then add the shredded mozzarella on top and cover the pan with a lid. Cover and simmer on low heat for 10 minutes until the chicken is cooked through and the cheese melts. Sprinkle Sunrise Kasuri Methi on top.

     

    Step 5: Finishing touches

    Time: 5 minutes

    Remove from heat and let the curry rest, covered, for 5 minutes. The Kasuri Methi will infuse its fragrance into the dish. Garnish with fresh coriander if desired. Serve hot with pasta, flavoured rice, or garlic bread.

     

    Goes Best With

    • Side Dish: Garlic bread, buttered parsley rice, herbed pasta

    • Accompaniment: Kachumber salad, pickle, papad