This is a family recipe of a comforting and mildly spiced chicken curry enriched with yogurt, milk and ghee.
Jalpaiguri Chicken Yellow Curry
Ingredients
- 1 kg chicken preferably 8 bone-in pieces
- 2 tbsp yoghurt
- 4 tbsp ghee
- 1 tsp ginger paste
- 2 tsp garlic paste
- ½ tsp sugar divided
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 4 large onions sliced
- Salt to taste
- 250 ml milk
Instructions
- Marinate the chicken: In a bowl, combine chicken with yoghurt, sugar (½ tbsp), garlic paste, turmeric, chilli powder, and salt. Mix thoroughly and let it marinate for at least 30 minutes.
- Cook the curry: Heat ghee in a heavy-bottomed pan over medium heat. Add sliced onions and sauté until soft and translucent (avoid browning). Add the marinated chicken and cook on medium-high heat until the oil begins to separate and excess moisture evaporates.
- Simmer and finish: Add the remaining ½ tbsp sugar and pour in the milk. Reduce heat to low and simmer until the chicken is fully cooked and tender, about 15–20 minutes. Stir occasionally to avoid curdling.
- To Serve: Serve hot with plain rice.
Notes
First cooked by “ Dadu” the beloved Matriarch of the Jalpaiguri family, the daughter of the Nawab of Jalpaiguri, this chicken curry is a dish steeped in memory and tradition. Delicately spiced and gently simmered it carries the warmth of home. Light yet flavorful, it is comfort food at its finest- a dish that soothes, nourishes and connects generations. It’s best served with hot rice and crispy cutlets.