Chicken Golmorich
A classic Bengali chicken dish where tender chicken pieces are simmered in a rich, tangy gravy dominated by the pungent, earthy flavor of freshly cracked black pepper. A simple yet elegant curry, perfect for a hearty meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, 2 tsp of ginger paste, 2 tsp of garlic paste, turmeric powder, 0.5 tsp of salt, and 1 tbsp of the coarsely ground black pepper.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
- 2
Step 2
- a.Prepare the Gravy Base
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is very hot and slightly smoking, then reduce the heat to medium. This process removes the oil's pungency.
- c.Add the thinly sliced onions and sauté, stirring frequently, for 10-12 minutes until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the gravy's flavor and color.
- 3
Step 3
- a.Cook the Aromatics and Chicken
- b.Add the remaining 2 tsp of ginger paste and 2 tsp of garlic paste to the pan. Sauté for about 1 minute until the raw aroma disappears.
- c.Add the marinated chicken along with all the marinade to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
- 4
Step 4
- a.Simmer the Curry
- b.Reduce the heat to medium-low. Add the remaining 1 tbsp of black pepper, garam masala, sugar, and the remaining 1 tsp of salt. Stir well to combine all the spices with the chicken.
- c.Add the slit green chilies and pour in 1 cup of hot water. Mix everything together.
- d.Bring the curry to a gentle simmer. Cover the pan and cook for 20-25 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and you should see oil separating at the edges.
- 5
Step 5
- a.Finish and Serve
- b.Once the chicken is fully cooked, turn off the heat. Stir in the ghee, which adds a rich aroma and a glossy finish to the gravy.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice, roti, or paratha.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic and pungent flavor, always use freshly cracked black pepper. Toasting the peppercorns lightly before grinding enhances their aroma.
- 2Frying the onions until they are deep golden brown (a process called 'beresta' in Bengali) is key to developing the rich color and sweet base flavor of the gravy.
- 3Using mustard oil is traditional for Bengali cuisine, but if you find it too pungent, you can use any neutral vegetable oil.
- 4Do not skip the marination step; it tenderizes the chicken and infuses it with the core flavors of the dish.
- 5The small amount of sugar is essential to balance the tanginess from the yogurt and the sharp heat from the pepper.
Adapt it for your goals.
Spicier Version
For extra heat, add a teaspoon of red chili powder along with the other spices or increase the number of green chilies.
Creamier GravyCreamier Gravy
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking.
Boneless VersionBoneless Version
Use boneless, skinless chicken thighs or breast pieces. Reduce the simmering time in step 4 to 15-20 minutes to prevent the chicken from becoming dry.
Vegetarian AlternativeVegetarian Alternative
Replace chicken with 400g of paneer cubes or large chunks of mushrooms. If using paneer, lightly fry it before adding to the gravy and simmer for only 5-7 minutes.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Anti-inflammatory Properties
The key ingredients—black pepper (piperine), turmeric (curcumin), and ginger—are renowned for their powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Aids Digestion
Black pepper is known to stimulate the secretion of hydrochloric acid in the stomach, which aids in proper digestion. Ginger also helps in soothing the digestive system.
Boosts Metabolism
The active compound in black pepper, piperine, has been shown to have metabolism-boosting properties, which can aid in weight management.
Frequently asked questions
One serving of Chicken Golmorich contains approximately 350-420 calories, depending on the cut of chicken used and the amount of oil. This estimate is for a serving size of about 245 grams.