Authentic Indian Chicken and Potato Recipe – Mustard Oil & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Chicken and Potato Recipe – Mustard Oil & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for that one chicken recipe that just hits the spot. This one? It’s a keeper. I first made this years ago, trying to recreate a dish my grandmother used to make, and it’s become a family favorite ever since. It’s comforting, flavorful, and surprisingly easy to put together. Get ready for a taste of authentic Indian home cooking!

Why You’ll Love This Recipe

This chicken and potato recipe isn’t just about delicious food; it’s about a feeling. It’s the kind of dish that warms you from the inside out, perfect for a cozy weeknight dinner or a festive gathering. The combination of tender chicken, perfectly cooked potatoes, and a fragrant spice blend is simply irresistible. Plus, the unique touch of mustard oil adds an authentic flavor you won’t find anywhere else.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 lb Chicken pieces (skinless, with bones) – about 680g
• 1-2 Large Potato (cut into chunks) – about 225-450g
• 1 Red onion (thinly sliced)
• 1 inch Fresh ginger
• 3 Garlic cloves
• 3 tbsp Mustard oil – about 45ml
• 1 Bay leaf
• 1 tbsp Salt (for marinade) – about 15g
• 1 tbsp Cumin powder – about 8g
• 1 tbsp Coriander powder – about 8g
• 0.5 tbsp Fennel powder – about 4g
• 1 tsp Turmeric powder – about 5g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mustard Oil: The Key to Authentic Flavor. Don’t be scared of it! It has a pungent aroma raw, but when heated, it transforms into something truly special. It’s the flavor of Bengali cuisine, and really elevates this dish.
• Spice Blend: Cumin, Coriander & Fennel. These three are the backbone of the flavor profile. Using good quality, freshly ground spices makes a huge difference. I like to toast mine lightly in a dry pan before using for extra aroma.
• Regional Variations in Potato Preparation: In some parts of India, potatoes are parboiled before adding them to the curry. This helps them hold their shape better. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with cumin powder, coriander powder, fennel powder, turmeric powder, and 1 tablespoon of salt. Give it a good mix, ensuring all the chicken is coated. Cover and let it marinate for at least 2 hours, but overnight is even better!
2. Next, heat the mustard oil in a large pan or pot over medium heat. Once it’s hot (it will start to shimmer), add the potato chunks along with a pinch of salt and turmeric. Fry them until they’re nicely seared – we’re not looking to cook them through, just get some color. Set them aside.
3. Now, add the bay leaf to the same pan. Add the sliced onions with a pinch of salt and a teaspoon of sugar. Sauté until the onions are translucent and softened. The sugar helps with caramelization, giving them a lovely sweetness.
4. Grate the ginger and mince the garlic. Add them to the pan and cook for about 2 minutes, until fragrant.
5. Add the marinated chicken to the pan and sear for about 2 minutes, just to get some color on all sides.
6. Pour in hot water to completely submerge the chicken. Add the fried potatoes and a couple of slit green chilies (adjust to your spice preference!). Bring to a simmer, then cover and cook for about 15 minutes, or until the chicken is cooked through.
7. Finally, adjust the salt to your liking. Add a few more slit green chilies if you like it extra spicy. Simmer uncovered for another 3 minutes to allow the sauce to thicken slightly.

Expert Tips

A few little secrets to make this recipe even better:

• Achieving the Perfect Sear on the Chicken: Don’t overcrowd the pan! Sear the chicken in batches if necessary to ensure each piece gets a good sear.
• Balancing the Spice Levels: Start with a smaller amount of green chilies and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!
• Using the Right Potatoes: I prefer using Yukon Gold potatoes for this recipe, as they hold their shape well and have a lovely creamy texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation (with Tofu or Jackfruit): Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or young green jackfruit. Marinate as you would the chicken.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment (Mild to Hot): Reduce or omit the green chilies for a milder flavor. For extra heat, add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper.
• Festival Adaptation (Durga Puja/Kali Puja Special): My aunt always adds a small piece of ginger to the potatoes while frying for Durga Puja – it’s a lovely touch!

Serving Suggestions

Serve this delicious chicken and potato curry hot with steamed rice and a wedge of lemon. A side of raita (yogurt dip) also complements it beautifully. It’s also fantastic with roti or naan bread for soaking up all that flavorful sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Got questions? I’ve got answers!

What cut of chicken is best for this recipe?

Bone-in, skinless chicken pieces like thighs and drumsticks work best. They stay moist and flavorful during the long simmering time.

Can I use a different oil if I don’t have mustard oil?

While mustard oil is traditional, you can use vegetable oil or canola oil as a substitute. However, the flavor won’t be quite the same.

How can I make the potatoes extra crispy?

Parboiling the potatoes for 5-7 minutes before frying can help them get extra crispy.

What is the purpose of adding sugar to the onions?

The sugar helps with caramelization, bringing out the natural sweetness of the onions and adding depth of flavor.

Can this dish be made in an Instant Pot or pressure cooker?

Yes! Reduce the cooking time to about 8-10 minutes on high pressure, followed by a natural pressure release.

How do I adjust the marinade time based on my schedule?

Even 30 minutes of marinating will make a difference. But the longer, the better – overnight is ideal for maximum flavor penetration.