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Jalpaiguri Chicken Yellow Curry

Servings 4
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

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.
Author: Sadia Moyeen
Course: Main Course
Cuisine: Indian