Bengali Chicken Curry

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If you’ve ever tried the staff curries at a Bangladeshi run Indian restaurant, you’ll know they have a character all their own. They’re often earthy, bold, and flavoured with ingredients you don’t see in everyday curries.

Among the most iconic is Bengali Chicken Curry with Shatkora, or Sylheti Chicken curry, a rich, aromatic dish that blends warming spices with the sharp, citrusy tang of the shatkora fruit. Want to know how to make this at home? Just read on!

Sylheti chicken curry in a serving bowl with rice

What Is Sylheti Chicken Curry?

Sylheti chicken curry is any traditional Bengali chicken curry from the Sylhet region of Bangladesh. Like many curries, they are made with a blend of onions, garlic, ginger, and spices like turmeric, coriander, and cumin. One ingredient that often sets a Sylheti chicken curry apart from other Bengali curries is the inclusion of shatkora, a large citrus fruit that grows abundantly in Sylhet.

The addition of shatkora brings an unmistakable sour, slightly bitter, and floral flavour to the curry, which perfectly balances the richness of chicken and spices. This isn’t the sort of tang you’d get from lemon or lime. It’s deeper, more complex, and uniquely Sylheti.

For Sylheti families, this bengali chicken curry is more than just a meal; it’s a taste of home. In the Bangladeshi diaspora, especially in the UK, where Sylheti migrants make up a large part of the Bangladeshi community, shatkora curries are celebrated as comfort food loved by all generations, young and old.

What is Shatkora? The Secret Sylheti Ingredient

Shatkora is a citrus fruit native to Sylhet and belongs to the pomelo family. It has a thick, bumpy rind and is usually cooked rather than eaten raw. The rind, not just the pulp, is what brings its signature bitterness and perfume to curries.

Outside Sylhet, fresh shatkora can be hard to find, but frozen or jarred versions are available in many Bangladeshi or South Asian grocery stores, especially in areas with a strong Sylheti community.

When cooked slowly in curry, shatkora infuses the sauce with a sharp, citrusy depth that elevates the dish beyond an ordinary Bengali chicken curry. It’s one of those ingredients that truly defines Sylheti cuisine.

Variations of Sylheti Chicken Curry

Beef or Lamb with Shatkora: In Sylhet, shatkora is often paired with beef or lamb, which stand up beautifully to its bold citrus notes. These versions are richer and often cooked for longer. You can try my Sylheti Shatkora Beef recipe here.
Fish Curry with Shatkora: A regional favourite. Shatkora complements freshwater fish like rohu or hilsa, adding tang and cutting through the oiliness. Try this Shatkora fish staff curry!
Vegetarian Shatkora Curry: Potatoes, lentils, or aubergines can be used instead of meat.
Shatkora with Duck: Duck is another traditional pairing, particularly during festive occasions. Its fatty meat contrasts with the sharp citrus.

Useful Equipment for Bengali chicken curry

Spice grinder (optional): If you prefer to toast and grind whole spices for maximum freshness.

Heavy-bottomed pan or kadai: Essential for even cooking and to prevent spices from burning. This is useful not just in this Bengali chicken curry but any slow cooked curry.

Sharp knife and sturdy chopping board: To cut the chicken and slice onions thinly.

Wooden spoon or ladle: For stirring without damaging your pan.

What do you serve with Bengali Chicken Curry?

Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as Butter Chicken, Chicken Lababdar, Laal Maas and Lamb Dhansak

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti , Chapatis, Spiced Chapatis , Stovetop Naans

Dals: Chana Dal, Tarka Dal , Spinach Dal, Dal Makhani

Storage and Reheating

Like many curries, this Bengali chicken curry tastes even better the next day as the flavours meld.

Refrigeration: Store cooled curry in an airtight container for up to 3 days.

Freezing: You can freeze the curry for up to 3 months. If using fresh shatkora, note that freezing may slightly change the texture of the rind, though the flavour will remain.

Reheating: Gently reheat over low heat, adding a splash of water if the sauce has thickened. You can also place the curry in your microwave and heat it in short bursts, stirring regularly until hot.

Ingredients

Fresh ingredients are key to getting the best flavour from this Bengali chicken curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For ease of cooking, be sure to get all your ingredients prepared and ready before you start cooking.

See recipe card for quantities.

Shatkora rinds
Ghee
Mustard Oil
Dried Kashmiri Chillies
Cinnamon Stick
Black cardamom pods
Onions
Green finger chillies
Garlic
Garlic and ginger paste
Kashmiri chilli powder
Ground cumin
Ground coriander
Ground turmeric
Passata
Chicken thighs
Potatoes
Garam masala
Kasoori methi (dried fenugreek leaves)
Salt to taste

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Wash and the slice the rinds of the shatkora. The flavour it quite sour and sharp. Some people like larger pieces but if you're not sure, cut them smaller.

Infusing the black cardamom pods, dried Kashmiri chillies and cinnamon stick in the ghee and mustard oil in a pan over a medium-high heat.

Step 2: Heat the oil and ghee in a deep frying pan or pot over a medium high heat. When the oil and ghee melt and begin to shimmer, stir in the dried Kashmiri chillies, black cardamom pods and cinnamon stick to infuse for about a minute.

Frying the onions, garlic, ginger and chillies in the the pan.

Step 3: Add the onions and fry for about 8 minutes or until golden brown. Then stir in the garlic and ginger paste, garlic cloves and chopped chillies.

Adding the ground spices and chicken to the pan.

Step 4: Add the ground spices and chicken to the pan and stir well to coat the chicken with everything in the pan.

Adding the passata and shatkora rinds along with just enough water to cover.

Step 5: Add the passata and shatkora rinds along with just enough water to cover and bring to a simmer.

Covering the curry to simmer and cook for about 20 minutes.

Step 6: Cover the curry with a lid and let simmer over a low heat for about 20 minutes.

Step 7: About 20 minutes into the cook, stir in the potatoes and push them right into the sauce to cook through.

Simmering the curry to thicken the sauce.

Step 8: Continue simmering the curry to reduce and thicken the sauce. You can do this covered over a low to medium heat or speed things up and cook, uncovered over a medium heat.

Adding the kasoori methi, garam masala and salt to taste just before serving.

Step 9: When your potatoes and meat are cooked through and tender, stir in the kasoori methi, garam masala and add salt to taste.

The Bengali chicken curry in a serving bowl with rice.

Step 10: Serve hot with rice, naans and/or chapatis. If you add more potato, this Bengali chicken curry can be served on its own with no sides.

Pro Tips

Don't rush the shatkora: Shatkora is best when you allow it to cook low and slow until the rinds are tender. Tough rinds just aren't very nice.

Balance Bitterness: The shatkora in this recipe can be a bit bitter as well as sour. If you find your curry is too bitter, you can add a bit of sugar to taste which should fix the issue.

Rest before serving: Let the curry sit for 10–15 minutes off the heat before eating. This helps the flavours come together.

Top Tip

Use bone-in chicken: This time around I used boneless chicken thighs because that is what I had in. For optimum flavour, consider using bone-in chicken. It is more difficult to eat but really adds to the flavour of the sauce.

FAQ

Where can you find shatkora?

You’ll often find frozen shatkora or preserved jars in Bangladeshi grocery stores, particularly in the UK, US, and Middle East.

Is Bengali chicken curry spice?

It can be. When shatkora is added, as in this recipe, the curry is usually not very spicy, allowing the flavour of the shatkora to shine. It's really up to you though. If you want more spicy heat, add more chilli powder or fresh green chillies.

What does shatkora taste like?

It’s sour, slightly bitter, with a perfumed aroma that’s more complex than lemon or lime. Once cooked, its flavour mellows and integrates beautifully with curry.

Serve this Sylheti chicken curry with another popular curry. These are all very nice!

Pairing

These are my favourite dishes to serve with this Bangali chicken curry

Have you tried this Bengali Chicken recipe?

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Yield: 6

This traditional Bengali chicken curry is really easy to prepare and tastes out of this world amazing. It is a recipe from the Sylheti region of Bangladesh which uses shatkora, a tart fruit that gives the curry a unique and delicious flavour.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

250g (about 1/2 cup) thinly sliced shatkora rinds
2 tbsp ghee
2 tbsp mustard oil
3 dried Kashmiri chillies
1 x 2.5cm (1 inch) cinnamon stick
3 black cardamom pods, lightly crushed
2 medium onions, finely chopped
3 green finger chillies
10 garlic cloves, smashed
2 tbsp garlic and ginger paste
1 to 2 tbsp Kashmiri chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
200g passata
700g chicken thighs, cut into bite
2 medium potatoes, cubed
1 tsp garam masala
1 tbsp kasoori methi (dried fenugreek leaves)
Salt to taste

Instructions

Wash and the slice the rinds of the shatkora. The flavour it quite sour and sharp. Some people like larger pieces but if you're not sure, cut them smaller.
Heat the oil and ghee in a deep frying pan or pot over a medium high heat. When the oil and ghee melt and begin to shimmer, stir in the dried Kashmiri chillies, black cardamom pods and cinnamon stick to infuse for about a minute.
Add the onions and fry for about 8 minutes or until golden brown. Then stir in the garlic and ginger paste, garlic cloves and chopped chillies.
Add the ground spices and chicken to the pan and stir well to coat the chicken with everything in the pan.
Add the passata and shatkora rinds along with just enough water to cover and bring to a simmer.
Cover the curry with a lid and let simmer over a low heat for about 20 minutes.
About 20 minutes into the cook, stir in the potatoes and push them right into the sauce to cook through.
Continue simmering the curry to reduce and thicken the sauce. You can do this covered over a low to medium heat or speed things up and cook, uncovered over a medium heat.
When your potatoes and meat are cooked through and tender, stir in the kasoori methi, garam masala and add salt to taste.
Serve hot with rice, naans and/or chapatis. If you add more potato, this Bengali chicken curry can be served on its own with no sides.